Tandoori-Spiced Chicken with Tomato-Ginger Chutney

Ingredients

• 3 tablespoons ginger fresh minced peeled
• 0.5 cup mint leaves fresh chopped
• 1 tablespoon garlic powder 
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2 tablespoons ground coriander 
• 1.5 tablespoons ground cumin 
• 1.5 tablespoons ground ginger 
• 1 tablespoon pepper black
• 3 tablespoons juice of lime fresh
• 2 tablespoons bell pepper 
• 2 cups yogurt plain
• 0.8 cup onion red chopped
• 42 ounce chicken breast halves boneless skinless
• 1.3 pounds tomatoes seeded chopped

Equipment

• bowl
• whisk
• grill
• cutting board

Directions

1. Whisk yogurt and next 9 ingredients in large bowl to blend.
2. Add chicken and turn to coat. Cover and refrigerate overnight.
3. Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.)
4. Prepare barbecue (medium-high heat).
5. Brush grill with oil.
6. Transfer marinade-coated chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side.
7. Transfer chicken to cutting board.
8. Cut crosswise on diagonal into 1/2-inch-thick slices.
9. Transfer to platter.
10. Serve with chutney.