Grilled Chicken Tikka with Mint Chutney

A super yummy Indian Chicken dish filled with lots of flavors and a cool & spicy Mint dipping chutney makes a great starter. Although there are many recipes for this famous dish, here's mine. I have used extra virgin olive oil to coat the chicken pieces while grilling making it more healthier.

Recipe ~ Own

Cooking time ~ 25 mins

Prep time ~ 5 mins

Marination ~ 8+ hrs or overnight

Serves ~ 4

Ingredients

For Marination:

Boneless Chicken - 10 pieces (i used both breast and thigh)

Yogurt (thick) - 1 cup

Garam Masala - 1 tsp

Red chilli powder - 1 1/2 tsp

Corriander powder - 2 tsp

Salt (to taste)

Red food color - few drops (optional)

Ginger-garlic paste - 1tbsp

Juice of 1 lime

For Grilling:

Extra virgin olive oil / any flavorless oil - 3 -5 tsp

Method

• Clean the chicken pieces in cold water ( you could also use little salt and turmeric), make 1-2 deep cuts on each piece on either sides. In a bowl add the lime juice and salt to the chicken pieces, coat on all sides and leave it aside for 10 minutes.
• In the meantime take another bowl add all the spices mentioned with the yogurt and mix well, include the food color and taste the mixture to check for salt (the mixture should be in a pinkish red color) Add the chicken pieces to this and cover the bowl with a lid or cling film. Refrigerate for 8 hours or more, best to leave it overnight. Make sure that your refrigerator is on a high cool setting.
• The next day pre-heat oven for 225 C/ 437 F Fan grill and take the chicken pieces out of the refrigerator. Line a baking tray with foil and lay the pieces of chicken leave sufficient space between the pieces. To this drizzle some oil on top and coat the oil on all sides of the chicken.
• Now set the tray on the grill in the center and let it cook for 20 minutes check and turn the pieces upside-down so that the other side gets cooked. Make sure that it does not burn too much.

Serve hot with onion rings and mint sauce.

Mint Yogurt Dipping Sauce/ Chutney

Recipe ~ Own

Cook & prep time ~ 10 mins

Serves ~ 4 people

Ingredients

Mint/pudina - 2 medium sized bunch, cleaned and leaves separated

Corriander leaves - a few strands

Green chilli - 4 slit in the center

Salt - to taste

Yogurt (thick) - 3-4 tbsp

Ginger - 1 inch piece chopped

Oil- 1 tsp

Method 

• In a skillet/ pan heat oil and once it turns hot add the ginger and stir wait for the raw smell to go, now add the pudina/mint leaves and saute well, later add the corriander leaves. Keep sauteing till the leaves shrink to 1/4 the portion. To this add the green chilli and salt. Let it cool down well
• Transfer this to a mixie jar/ food processor and add only 1 tbsp yogurt and blend until fine and smooth, now add the remaining yogurt and blend again.

Serve as a dipping sauce for samosa, chips, tikkas and even kebabs. 

Check out my other Chicken Dishes 

One pot Chicken Roast ~ Indo- Chinese

Chicken Spinach Stir-fry ~ Chinese

Cashew Chicken ~ Chinese

Garlic Chicken ~ Chinese