Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, spiced chicken with chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

A bit of jalapeño jelly adds a touch of heat and color to the sweet-and-sour apple chutney. It makes the perfect accompaniment to this and other spicy chicken and pork dishes, particularly those cooked over the grill. Chutney is a spicy fruit condiment that's widely used in Indian-style recipes.

Spiced chicken with chutney is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Spiced chicken with chutney is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook spiced chicken with chutney using 13 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Spiced chicken with chutney:

1. Prepare half Whole chicken cut in
2. Make ready 1 spoon smoked paprika
3. Get 3 clove garlic
4. Take 1 tablespoon yoghurt
5. Prepare Salt
6. Make ready 1 lemon juice
7. Get 1 table spoon garam masala
8. Prepare Chutney
9. Get Bunch coriander
10. Take Bunch mint
11. Prepare 1 spoon mango chutney
12. Make ready lime
13. Take Salt pepper

Combine all ingredients, then store remainder in airtight container for future use. Blend in more yogurt if necessary to make smooth paste. For the apple and pea chutney, whizz the apple, coriander, lime zest and juice, red chilli and peas in a blender or food processor until roughly blended. Add a splash of water to loosen if needed.

Steps to make Spiced chicken with chutney:

1. Add all the ingredients. Leave 24 hours. Cook fullsteam 45min depends on the chicken. Char and cook on grill
2. Chutney…. Blend all ingredients add water to get the right consistency

Serve the chicken skewers with the spinach and tomatoes, chutney and some brown rice, if you like. Heat a separate large, wide-based pan (preferably non-stick) over a medium-high heat. Add chicken and turn to coat. Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side.

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