Tandoori Chicken with Grilled Mango Chutney

Tandoori Chicken with Grilled Mango Chutney

• 4 large garlic cloves, minced
• 1 ½ tbs finely grated ginger
• Sea salt
• 2 cups / 480 gr plain low-fat yogurt
• 2 tbs extra-virgin olive oil (plus more for brushing)
• 1tbs ground cumin
• 1 tbs ground coriander
• 1 tsp crushed red pepper
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ½ tsp freshly ground pepper
• 1/8 tsp cinnamon
• 6 lb / 2.7 kg chicken legs

Mash the garlic and ginger with 1 ½ tsp of salt to a coarse paste. Stir in the yogurt and 2 tbs of the olive oil. Then add the cumin, coriander, crushed red pepper, paprika, turmeric, pepper and cinnamon. Whisk together.

Remove the skin from the chicken thighs and drums and using a sharp knife, make 3 to 4 deep slashes in the thighs and drumsticks on both sides add the chicken to the marinade, toss to coat and let stand at room temperature for 4 hours, or refrigerate overnight.

Remove chicken from marinade and place on a hot grill rack. Cover grill and cook chicken 20-25 minutes or until juices run clear when thickest part is pierced with tip of knife.

Mango Chutney

• 2 mangos
• 1 tbs brown sugar
• 1 tbs rice vinegar
• ¼ tsp salt
• ½ tsp grated fresh ginger

Peel Mangoes and cut into as few pieces as possible. Grill for about 8 minutes, turning once. When ready, chop coarsely and place in a bowl. Mix other ingredients and stir to combine. Makes about 2 cups chutney.

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