Quick and Easy: Tandoori Chicken with Mango Relish

By Carol Mighton Haddix
Chicago Tribune

Seasoning mixes can be such a boon. Try it with tandoori food, a northern Indian specialty usually made with chicken roasted in a clay oven or tandoor. (Editor's note: The seasoning mix is sold in packets and jars. On O'ahu, if you can't find it in your usual market, try the Asian Grocery or Ranch 99.)

Lacking the traditional oven, we grilled the chicken after marinating it in the seasoning mix and yogurt. Delicious! We teamed it with a slightly spicy mango relish (or you can use a papaya or two peaches to make the salsa).

• 1 carton (8 ounces) plain yogurt
• 1/4 cup tandoori seasoning mix
• 1 chicken, cut up
• 1 large ripe mango, peeled, pitted, diced
• 1/2 red onion, slivered
• 1 jalapeno, seeded, minced
• 2 tablespoons minced cilantro or mint
• 1/4 teaspoon salt
• Juice and grated zest of 1 lime

Mix yogurt and seasoning mix in bowl; add chicken pieces. Toss to coat chicken thoroughly. Cover with plastic wrap; let stand 30 minutes. Meanwhile, prepare grill for indirect, medium-heat cooking. Mix mango, onion, jalapeno, cilantro, salt, and lime juice and zest in small bowl. Set aside.

Remove chicken from marinade; reserve marinade. Grill chicken over medium coals, turning often and basting with marinade, until juices run clear, 25 to 35 minutes. Remove to a platter. Garnish with mango relish. Serves four.