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Indian Spiced Chicken and Chutney

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By Betty Crocker Kitchens
Updated Nov 25, 2010
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Add something tasty to your family’s Indian dinner! Enjoy this chicken marinated with spicy yogurt and topped with mango chutney – served with rice.

Indian Spiced Chicken and Chutney

  • Prep Time 5 min
  • Total 1 hr 25 min
  • Servings 4
  • Ingredients 11
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Ingredients

Spicy Yogurt Marinade

  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 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

  • 4 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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

230 Calories
5g Total Fat
33g Protein
13g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
45
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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