Recipe Review: Grilled Tandoori Chicken with Grilled Mango Chutney

I’m back with another recipe review, this one coming from the folks over at “Good Housekeeping,” a magazine typically found at your great grandmother’s house.  This was the perfect night to grill outside here in Buffalo, NY, as the weatherman is calling for 10 inches of snow.

I am 39 years old.  Up until about 6 months ago, I absolutely hated Indian food.  It’s the oddest thing.  All of a sudden, I love it.  It is like a switch went off somewhere.  Now my pantry is filled with all kinds of special spices.  That’s the thing about cooking Indian food, it doesn’t look like much, but you end up standing there dumping 20 spices into whatever it is you’re cooking.

Tonight’s dish wasn’t exactly Indian, but a grilled chicken recipe with and Indian twist.  Lets look at what we will need:


  • 3 tbsp. plain low-fat yogurt
  • 1 tbsp. paprika
  • 1½ tsp. ground cumin
  • 1½ tsp. ground coriander
  • ½ tsp. ground red pepper (cayenne)
  • 1 clove garlic
  • 4½ tsp. grated peeled fresh ginger
  • salt
  • 4 medium bone-in chicken breast halves
  • 2 firm-ripe mangoes
  • 1 tbsp. light brown sugar
  • 1 tbsp. cider vinegar
  • 1 small green onion
  • Cooked Basmati rice (optional)

The first thing we want to do is make the marinade.  In small bowl, mix yogurt, paprika, cumin, coriander, red pepper, garlic, 4 teaspoons ginger, and 1/2 teaspoon salt until it’s nice and blended. Pour your marinade into large ziplock bag; add chicken, turning to coat. Seal it, pressing out excess air. Place the bag in the refrigerator for at least 1 hour or up to 4 hours (the longer the better).


Next we want to get the grill warmed up with medium heat. Peel your mangoes and cut lengthwise.  If you are bad at cutting mangoes, there are loads of YouTube videos that explain it easily.  Try to make sure the pieces are as big as possible so that they are easily turned on the grill.  Place mango pieces on hot grill rack and cook about 8 minutes or until lightly charred and tender on both sides. Transfer mangoes to cutting board and set aside until cool enough to touch.  I had a few smaller pieces so I grilled the Mango on the finest foil I could find….


Once they cool, chop up the grilled mangoes and place in medium bowl. Add sugar, vinegar, green onion, 1/4 teaspoon salt, and remaining 1/2 teaspoon ginger; stir to combine. Makes about 2 cups chutney depending on the size of your mango.  I only used one.


Remove chicken from marinade.  Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Place chicken on platter and serve with mango chutney and Basmati rice if you like.


This chicken was pretty tasty.  My wife isn’t a fan of Mango so the meal didn’t end of being that great for her, although she complimented the chicken.  I enjoyed the mango chutney as it ended up tasting great combined with the rice and chicken.  I’m not entirely sure that I would make this again, but it wasn’t bad to try once.

My 4 year old hated it.

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