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Indian Recipe : Grilled Indian Spiced Chicken and Tomatoes with Tomato Mango

Serves : 6

Cuisine : Indian

Ingredients:

  • 3 whole boneless chicken breasts, skinned and cut in half
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon red peppercorns
  • 1 teaspoon green peppercorns
  • 1 clove garlic, peeled and sliced
  • Zest and juice of 1 orange
  • 1/2 cup white wine
  • 1/2 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup chopped Italian parsley
  • 3 firm, ripe, red tomatoes, cut into 1/2-inch thick slices
  • 1 tablespoon finely chopped fresh mint

TOMATO-MANGO YOGURT SAUCE

  • 1 cup plain non-fat yogurt
  • 1 cup sour cream
  • 2 tablespoons fresh cilantro, washed and finely chopped
  • 4 cloves garlic, peeled and minced
  • 1 medium jalapeño pepper, cored, seeded, and finely diced
  • 2 medium firm, ripe, red tomatoes, peeled, cored, seeded and chopped
  • 1 red onion, peeled and diced
  • 1 ripe mango, peeled and diced

Directions:

  1. Rinse chicken, and pat dry.
  2. Grind spices together in a blender until lightly crushed. Add garlic, orange zest and juice, white wine and the 1/2 cup olive oil. Blend until well mixed. Pour marinade over chicken breasts and refrigerate 2 to 4 hours.
  3. Remove chicken from marinade, reserving marinade, and sprinkle chicken with salt and pepper to taste. Grill until just cooked through, 5 to 6 minutes one each side, basting with reserved marinade. Transfer to a warm platter, place a dollop of Tomato-Mango Yogurt Sauce on each piece of chicken and sprinkle with parsley. Set aside.
  4. Place sliced tomatoes on grill, brush with remaining olive oil and grill for about 1 minute on each side. Transfer to the chicken platter, garnish with fresh mint and serve immediately.

_____________________

To Make Tomato-Mango Yogurt Sauce:

  1. Mix all ingredients together until well blended
  2. Serve over Grilled Indian Spiced Chicken.

Yields 2 cups.

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Last Modified: 11/27/11.