Best 3 Indian Spiced Chicken And Chutney Recipes

**Tantalize your taste buds with a culinary journey to India, where aromatic spices dance with tender chicken in a symphony of flavors. Embark on a delightful adventure as we unveil the secrets behind this delectable dish, the Indian Spiced Chicken and Chutney. Savor the vibrant colors and intoxicating aromas that fill your kitchen as you create this masterpiece. From the sizzling spices to the refreshing chutneys, each element blends harmoniously to create an unforgettable dining experience. Whether you prefer a mild or fiery kick, this recipe caters to diverse palates, ensuring that every bite is a celebration of Indian cuisine.**

**Alongside the main course, embark on a chutney-making expedition, crafting three distinct condiments that elevate the chicken to new heights. The classic cilantro chutney, with its vibrant green hue and refreshing taste, offers a herbaceous touch. For those seeking a tangy twist, the tomato chutney bursts with sweet and sour notes, while the coconut chutney adds a creamy and nutty dimension. Each chutney complements the chicken perfectly, adding layers of flavor and texture that will leave you craving more.**

Here are our top 3 tried and tested recipes!

INDIAN SPICED CHICKEN AND CHUTNEY

Indian Spiced Chicken and Chutney image

Add something tasty to your family's Indian dinner! Enjoy this chicken marinated with spicy yogurt and topped with mango chutney - served with rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

1/2 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons grated gingerroot
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cloves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup purchased mango chutney
Hot cooked basmati rice or regular long-grain white rice, if desired

Steps:

In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.

Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g

INDIAN-SPICED CHICKEN

Indian-Spiced Chicken image

Provided by Dave Lieberman

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 cup whole milk plain yogurt
3 large cloves garlic, pressed
1-inch piece ginger, grated
8 cardamom pods, cracked with the back of a chef's knife
1 tablespoon curry powder
1/2 teaspoon dried red chili flakes
2 teaspoons ground coriander
1 tablespoon sweet paprika
2 tablespoons honey
1 teaspoon salt
20 grinds black pepper
3 tablespoons vegetable oil
1 medium onion, cut into medium dice
3 tablespoons tomato paste
2 cups half-and-half
Basmati rice, for serving

Steps:

Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.

INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY

Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney image

Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 24

Number Of Ingredients 19

Ingredients

Cilantro-Mint Chutney
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 1/2 teaspoons minced fresh ginger
1 jalapeño chili, seeded, minced
2 tablespoons (or more) plain yogurt
Chicken
1/2 cup plain yogurt
3 tablespoons tikka paste or mild curry paste (such as Patak's)
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
Butter lettuce leaves
1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
2 limes, cut into wedges

Steps:

For chutney:
Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
For chicken:
Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.

Tips:

Choose high-quality chicken: Use free-range or organic chicken if possible, as it will have a better flavor.
Use a variety of spices: The spices used in this recipe are just a starting point. Feel free to experiment with different combinations to create your own unique flavor profile.
Don't be afraid to adjust the heat level: If you like your food spicy, add more chili powder or cayenne pepper. If you prefer a milder dish, reduce the amount of these spices.
Make sure the chicken is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) before serving.
Serve with a variety of chutneys: Chutneys are a great way to add flavor and moisture to Indian dishes. Serve this chicken dish with a variety of chutneys, such as mango chutney, tamarind chutney, or coriander chutney.

Conclusion:

This Indian-spiced chicken and chutney recipe is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful blend of spices, then roasted until tender and juicy. The chutneys add a refreshing and tangy contrast to the rich and savory chicken. This dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try.