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Indian Grilled Chicken with Mango Chutney, Cilantro Mint Sauce and Yogurt Raita

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Indian Grilled Chicken with Mango Chutney, Cilantro Mint Sauce and Yogurt Raita

Chicken thighs are scored and marinated in a blend of aromatic Indian spices with yogurt then grilled and served with a trio of sauce accompaniments:  Our Spicy Summer Mango Chutney, a quick scratch made cilantro mint sauce and a cucumber yogurt raita.  

Indian Grilled Chicken with Mango Chutney, Cilantro Mint Sauce and Raita


2lb Boneless Chicken Thighs

1/2 cup plain natural yogurt (preferably not Greek)

Dry Spices:

1 Tbsp garam masala
1 tsp black pepper
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp star anise
1/2 tsp cumin
1/2 tsp salt

Cucumber Yogurt Raita Sauce Ingredients:

3/4 cup plain yogurt
1/2 cup diced cucumber (peeled-seeds removed)
2 Tbsp chopped cilantro
1/4 tsp cumin
1/4 tsp garam masala
1/4 tsp salt

Cilantro Mint Sauce Ingredients:

1 cup cilantro (chopped)
1/2 cup mint (chopped)
1 clove garlic
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp lime juice
2 Tbsp white vinegar
1/2 cup water

Mango Chutney:

1/2 Jar Wozz Spicy Summer Mango Chutney


Prep, Season and Marinate Your Chicken Thighs:

Trim chicken thighs of excess fat and on the under side of the thighs, score the thicker parts of each thigh with the tip of a sharp knife. This will allow the spices and marinade to work deeper, allow for even grilling and you end up with tender juicy chicken with little crispy bits of grilled chicken on the edges which I love.

Combine all dry spices and cover the thighs, rubbing the spices into all the crevices until chicken is evenly coated. 

Next add the plain yogurt and again ensure chicken is evenly coated. Cover and return to the fridge for 1 hour.  Even longer is better, overnight ideal. 

Make Cucumber Yogurt Raita:

Combine all ingredients in small mixing bowl and return to the fridge to allow flavors to infuse. 

Variations on quantities for a Raita can vary to your liking.  You can also add grated garlic, lime juice and fresh chopped mint if preferred.  Season to taste. 

Make Cilantro Mint Sauce:

Add all ingredients to blender until pureed.  Make sure to chop your cilantro and mint leaves before adding to blender.  Add to a small bowl and put in refrigerator. 

Grill Your Chicken:

Allow your grill to get nice and hot.  Brush grill with oil. Grill chicken on each side for approximately 6-8 minutes until nicely browned and grilled on the outside but still tender and juicy on the inside.  *cooking times will vary

Serve Family Style: 

Add grilled chicken to a serving plate along with a small bowl of Wozz Mango Chutney, a bowl of your cucumber raita and a bowl of your cilantro mint sauce.   Garnish as desired with sauces, additional mint or cilantro.   Serve with rice or naan bread if desired.



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