This recipe features three of the nine spices in my collection and is just one tasty example of how they work so well together. The high-heat cooking technique delivers much of the flavor of chicken cooked in a traditional tandoor. The chutney is equally delicious with grilled shrimp or lamb.
Ingredients
For the marinade:
- 1/2 cup Greek yogurt
- 1 tablespoon Purple Garlic Powder
- 1 tablespoon Ground Buffalo Ginger Root
- 1 tablespoon finely chopped cilantro
- 2 teaspoons Golden Turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika or red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil, plus more for the rack
- 1 1/2 pounds skinless, boneless chicken thighs
For the chutney:
- 2 cups loosely packed fresh cilantro with some stems
- 1/2 cup fresh mint leaves
- 2 serrano chiles, stemmed, halved, and seeded
- 3 garlic cloves
- 1/2 cup Greek yogurt
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon sugar or equivalent sweetener of choice
- 1/2 teaspoon fine sea salt
- 2 tablespoons water
Directions
Step 1
Marinate the chicken: In a large bowl, mix together all the marinade ingredients except the chicken until smooth but still thick. Make a few deep slash marks in each thigh and add them to the bowl; toss to coat and refrigerate for at least 4 hours or up to overnight.
Step 2
Make the chutney: Wash and dry the cilantro and mint. Add to a food processor along with the chiles and garlic; process until finely chopped. Add the yogurt, olive oil, cumin, sugar, and salt to the work bowl and process until smooth. The chutney should be thick but still pourable; if too thick, add the water, one tablespoon at a time, and process until it reaches the desired consistency. Transfer to a serving bowl. It may be made up to a day in advance and refrigerated.
Step 3
When ready to cook the chicken, preheat your oven to 450°F. Line a rimmed sheet pan with heavy-duty foil and top with a wire rack; brush the rack liberally with olive oil. Spread out the chicken on the rack and place in the middle or lower level of your oven. Roast for 15 minutes, then flip the pieces and continue roasting for another 10 to 15 minutes until an instant-read thermometer registers 165°F. For a light char, turn on your broiler and carefully move the pan to the top oven rack for 3 to 5 minutes, watching closely.
Step 4
Let the chicken rest for 5 minutes, then divide among 4 dinner plates and sauce each piece with a spoonful of chutney; pass the rest.
Yields 4 Servings