Indian Chicken With Mint Chutney

This vibrant dish features tender boneless chicken breasts marinated in a fragrant blend of yogurt, garlic, ginger, and garam masala, then grilled to perfection. The spices penetrate the meat, creating a savory, aromatic crust while keeping the inside juicy. It is served alongside a cooling mint chutney made from fresh mint, coriander, green onions, and a touch of lime. The contrast between the warm, spiced chicken and the bright, herbaceous sauce makes this a satisfying yet light meal.

Cooking Method: Grilling

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 165.0

Dietary: Gluten-free

Description

This vibrant dish features tender boneless chicken breasts marinated in a fragrant blend of yogurt, garlic, ginger, and garam masala, then grilled to perfection. The spices penetrate the meat, creating a savory, aromatic crust while keeping the inside juicy. It is served alongside a cooling mint chutney made from fresh mint, coriander, green onions, and a touch of lime. The contrast between the warm, spiced chicken and the bright, herbaceous sauce makes this a satisfying yet light meal.

Ingredients

4 Boneless, skinless chicken breasts
4 cloves Garlic, chopped
1 tbsp Grated ginger
1 tbsp Lemon juice
1 tbsp Garam masala or curry paste
1/2 cup Vegetable oil
1/2 cup Yogurt (for marinade)
6 Green onions, finely chopped
1 tbsp Grated ginger (for chutney)
1 tsp Finely chopped jalapeno pepper
1 tbsp Granulated sugar
1/2 cup Lime juice
1 cup Chopped coriander leaves
1 cup Chopped mint leaves
1 cup Plain yogurt (for chutney)
to taste Salt

Directions

1
In a bowl, combine the garlic, grated ginger, lemon juice, garam masala, vegetable oil, and yogurt to create the marinade.
2
Place the chicken breasts in a shallow dish or zip-top bag.
3
Spread the marinade evenly over the chicken breasts, ensuring they are fully coated.
4
Cover and refrigerate to marinate for 1 hour.
5
While the chicken marinates, prepare the mint chutney by combining the green onions, grated ginger, jalapeno pepper, granulated sugar, lime juice, coriander leaves, mint leaves, and plain yogurt in a food processor or blender.
6
Puree the chutney ingredients until smooth, then transfer to a serving bowl and set aside.
7
Preheat a grill to medium-high heat and oil the grates.
8
Remove chicken from the marinade, discarding any excess liquid.
9
Grill the chicken breasts for 5 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
10
Serve the grilled chicken hot with the mint chutney on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 165.0kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 85.0mg29%
Sodium 74.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.0g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The yogurt in the marinade helps tenderize the chicken while adding richness. For a thicker chutney, reduce the amount of lime juice or yogurt slightly.

If you prefer less heat in the chutney, remove the seeds from the jalapeno before chopping.

This dish pairs well with basmati rice or warm naan bread.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Keywords: chicken, indian, mint, chutney, grilled, yogurt, marinated, garlic, ginger, garam masala, coriander, lime, dinner, healthy, spicy, herbs, protein, summer

Read it online: https://www.chefs-mate.com/recipe/indian-chicken-with-mint-chutney/