Makes 6 servings. You will need:
Chicken Tikka: 2 c plain low fat yogurt, 3 garlic cloves finely chopped, 1 tsp ground cumin, 1 tsp ground coriander seeds, 1 tsp ground ginger, 1 tsp ground turmeric, 1/2 tsp chili powder, 1/2 tsp salt, 2 1/2 pounds bonelss and skinless chicken breasts
Mango Chutney: 2 ripe mango’s peeled pitted and cut into 1/2 inch cubes, 2 tbsp chopped fresh cilantro, 1 tsp sugar, 1/4 tsp ground ginger, 1/8 tsp cayenne pepper, salt to taste.
Mix the yogurt, garlic, cumin, coriander, ginger, turmeric, chili powder and salt together in a large bowl. Cut the chicken into 30 chunks about 1 1/2 inches square. Add to the yogurt mixture, stir to coat. Cover and refrigerate at least 3 hours and up tp 12 hours.
To make the chutney, combine the mango cubes, cilantro, sugar, ginger and cayenne in a medium bowl. Season with salt, cover and refrigerate for 1 to 2 hours.
Build a medium hot fire on an outdoor grill. You will need 6 metal grilling skewers. thread each skewer with 5 pieces of chicken leaving a little space between each piece. Cover the exposed handle of the skewers with aluminum foil before grilling to prevent getting burned. Ouch!
Brush the grill grate clean and lightly coat with oil, place the chicken skewers on the grill and cover with the lid. Turning occasionally until the chicken is cooked all the way through, about 12-15 minutes. Transfer the skewers to a platter. Serve he chicken hot with the chutney on the side and enjoy!
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