Grilled Chicken Masala
1 (1-inch) cinnamon stick
1/4 teaspoon green
cardamom pods
1/4 teaspoon whole
cumin seeds
1/4 teaspoon whole black
peppercorns
1/4 teaspoon whole cloves
Pinch of freshly
ground nutmeg
1 cup Greek-style yogurt
Juice of 1 lime
2 large garlic cloves, peeled and
finely minced
1 tablespoon grated fresh ginger
2 pounds boneless, skinless chicken
breasts, cut into 1-inch pieces
Vegetable or canola oil, for brushing
grill pan or grates
Mango-Mint chutney, for garnish*
Soak 8 bamboo skewers in water at least 1 hour before grilling. Place dried spices in a
spice grinder or clean coffee grinder. Process until finely ground. Set aside.
Place yogurt, lime juice, garlic, and ginger in a medium mixing bowl. Add ground
spice mixture and stir to combine. Add chicken pieces and toss to coat. Cover and
place chicken in refrigerator for 30 minutes or up to 1 hour.
Preheat a grill pan or a gas grill on medium-high for 10 minutes. Brush grill pan or grill
grates with oil. Thread 4 to 5 chicken pieces on each skewer, leaving a 1/2-inch space
between each piece. Place skewers on grill pan or grates, reduce heat to medium,
and grill until chicken is browned and cooked through, about 6 to 8 minutes.
Transfer skewers to a serving platter. Serve immediately with Mango-Mint Chutney* on
the side.
*see separate recipe card for chutney preparation or buy some
(serves 4)
Mango-Mint Chutney
1 tablespoon vegetable or canola oil
2 garlic cloves, peeled and finely minced
1 tablespoon fresh ginger, peeled and finely grated
2 large mangoes, ripe, peeled, seed removed, cut into
1/4-inch dice
1/2 medium red onion, peeled and cut into 1/8-inch dice
1 medium fresh jalapeño pepper, seeded and cut into
1/8-inch dice
1/2 cup light brown sugar, firmly packed or palm sugar
1/4 cup cider vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 tablespoons fresh mint leaves, cut into thin ribbons
Heat oil in a medium saucepan over medium heat. Place garlic and ginger in
saucepan and cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add
mangoes, onion, and jalapeño, stirring well to combine. Add brown sugar, vinegar,
turmeric, coriander, and cinnamon and cook until vegetables are very soft, about
30 to 40 minutes. If mixture appears dry during cooking, add water, 1/4 cup at a
time, as needed. Remove from heat and allow to cool.
To serve, transfer to a serving bowl. Stir in chopped mint leaves. Serve immediately
as part of an Indian meal.
(makes 4 servings)