Cook Out | Chutney chicken
Chef Aditya Bal does a grilled chicken with a tangy tomato chutney
Chutney marinated grilled chicken
Serves 4
Ingredients
4 chicken legs and thigh pieces
For the marinade
4 tbsp bottled/homemade tomato chutney
3-4 tsp tandoori paste
Juice of one lime
Salt to taste
2 tsp mustard oil
Butter or oil (for basting)
For the tomato chutney
1/2 kg tomatoes, chopped small
6 tbsp mustard oil
1 and 1/2 tsp mustard seeds
Dry red chillies, chopped
Method
For the grilled chicken, make a few gashes in the chicken pieces and put into a large mixing bowl. Add all the marinade ingredients. Season well. Rub and mix all the ingredients thoroughly into the chicken. Cover and put in the refrigerator for 30 minutes to 2 hours. Preheat the oven to 180 degrees Celsius. Remove the chicken from the fridge and bring it to room temperature. Place the chicken on a roasting tray or on to skewers and cook in the oven for 10-12 minutes till half done. Remove and brush with oil and the leftover marinade.
Put back into the oven and cook till it’s charred a little on the outside and the meat is coming off the bone. Plate it with some chutney on the side.
komal.sharma@livemint.com
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