Indian

Tandoori Chicken and Mango Chutney Sauce is for Dinner.

Tandoori Chicken and Mango Chutney Sauce takes 10 minutes to prepare.

Tandoori Chicken and Mango Chutney Sauce takes 30 minutes to cook.

Tandoori Chicken and Mango Chutney Sauce makes 4 servings.

The ingredients for Tandoori Chicken and Mango Chutney Sauce are:

4 chicken breasts, about 2 lbs
4 teaspoons tandoori powder or paste
4 teaspoons coarse sea salt
? teaspoon freshly ground black pepper
6 tablespoons vegetable oil
*** Dip ***
1 cup tofutti sour cream, GFCF version
1-2 tablespoon hot mango chutney
2 tablespoons lemon juice
2 tablespoons chopped chives

Here is how you make Tandoori Chicken and Mango Chutney Sauce:

Makes 4 servings.Preheat oven at 400? FIn a small bowl mix the tandoori powder or paste, salt and pepper with the vegetable oil. Brush the chicken with the tandoori mixture. Pour a little water in the base of roasting pan and roast the chicken in the oven for 30 minutes at 400? F (200? C). (If cooking a whole, 3lb. chicken, roast for 1 hour). Brush the chicken with more tandoori paste every 5-10 minutes. When chicken is tender, set aside for 15 minutes before cutting into pieces and serving.Mix the GFCF sour cream (such as Tofutti brand), mango chutney, lemon juice, and chives in a small bowl and leave for 30 minutes to blend the flavors before serving.Number of Servings: 4Recipe submitted by SparkPeople user SCHELRY.

The nutritional information for Tandoori Chicken and Mango Chutney Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 468.3

• Total Fat: 31.9 g
• Cholesterol: 41.2 mg
• Sodium: 3,143.4 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 0.4 g
• Protein: 18.8 g

Tandoori Chicken and Mango Chutney Sauce is Indian cuisine.

The dietary needs meet for Tandoori Chicken and Mango Chutney Sauce is Gluten Free