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tandoori chicken with mango yogurt chutney on a plate
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5 from 1 vote

Tandoori Chicken With Mango Yogurt Chutney

A Tandoori Chicken Recipe with Mango Yogurt Chutney that is to die for. Literally. You won't want to make it any other way!
Prep Time40 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Indian
Keyword: Chicken recipes, Indian recipes, Tandoori chicken
Servings: 4
Calories: 319kcal
Author: Jordan

Ingredients

Tandoori Chicken

  • 1 pound chicken tenders
  • 2 cups Alove aloe vera yogurt
  • 4 tablespoons lemon juice, about 1 lemon
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons fresh garlic, minced
  • 2 tablespoons garam masala
  • 2 teaspoons cayenne pepper
  • 2 teaspoons turmeric
  • 2 tablespoons paprika

Cauliflower

Mango Yogurt Chutney

  • 1/2 cup Alove aloe vera yogurt
  • 1 mango, diced
  • 1 tablespoon red onion, diced small
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 tablespoon fresh mint leaves, chopped
  • 1/2 lemon, juice

Instructions

  • Preheat oven to 425 F.
  • First, make the Tandoori Chicken marinade. Combine all Tandoori Chicken ingredients except for the chicken) in a small mixing bowl, then add the marinade and chicken tenders to a large re-sealable zipper storage bag. Toss to coat and store in the refrigerator for 30 minutes, or up to 8 hours. *The longer the chicken marinates, the more flavor it will have.
  • Toss cauliflower florets with olive oil, nutmeg, and cumin and place on a foiled sheet pan and bake for 15-20 minutes or until tender enough to poke with a fork. Place the marinated chicken tenders on a metal cooling rack over top of a sheet pan (so the juice can drip down) and bake for 15 minutes.
  • Remove the chicken and cauliflower from the oven and preheat the broiler to high. Then broil everything on the top rack for 2 minutes for a charred look and taste.
  • While the chicken and cauliflower are cooking, combine all of the mango chutney ingredients in a small mixing bowl and set aside.
  • To plate: divide the chicken and cauliflower between two plates and top the chicken with the Mango Yogurt Chutney.

Notes

* Nutrition information is approximate and was calculated using a recipe nutrition label generator.
*Reserve some of the chicken marinade (before mixing it with the chicken) if you want your chicken to be spicier after it cooks

Nutrition

Calories: 319kcal | Carbohydrates: 26g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 259mg | Potassium: 1146mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2725IU | Vitamin C: 50.5mg | Calcium: 317mg | Iron: 2.4mg