TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY

Tandoori-Spiced Chicken with Tomato-Ginger Chutney image

Yield Makes 6 main-course servings

Number Of Ingredients 18

Marinade
2 cups plain yogurt
2 tablespoons ground coriander
2 tablespoons mild paprika
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground ginger
1 tablespoon garlic powder
1 tablespoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
6 7- to 8-ounce skinless boneless chicken breast halves
Chutney
3 cups chopped seeded tomatoes (about 1 1/4 pounds)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice

Steps:

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