Cook Out | Chutney chicken

Chef Aditya Bal does a grilled chicken with a tangy tomato chutney

Chutney marinated grilled chicken

Serves 4


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


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.

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