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Indian Spiced Chicken and Chutney

Prep 5 min
Total 1 hr 25 min
Servings 4

Add something tasty to your family’s Indian dinner! Enjoy this chicken marinated with spicy yogurt and topped with mango chutney – served with rice. MORE+ LESS-

By Betty Crocker Kitchens

November 25, 2010

Ingredients

Spicy Yogurt Marinade

1/2

cup plain yogurt

tablespoon lemon juice

teaspoons grated gingerroot

1/2

teaspoon paprika

1/2

teaspoon ground coriander

1/2

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

1/8

teaspoon ground cloves

Chicken and Chutney

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

cup purchased mango chutney

Hot cooked basmati rice or regular long-grain white rice, if desired

Steps

Hide Images

1

In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
2

In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.

Expert Tips

Ramp up the flavor by putting out bowls of fun toppings like coconut, raisins, peanuts or cashews and fresh cilantro leaves.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 85mg; 29%
Sodium: 410mg; 17%
Potassium: 380mg; 11%
Total Carbohydrate: 13g; 4%
Dietary Fiber 0g 0% Sugars 11g
Protein: 33g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 4%; 4%
Calcium: 8%; 8%
Iron: 6%; 6%

Exchanges:

0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;