Spicy, herby chutney and yogurt-marinated chicken are a match made in heaven:
Step into any Indian restaurant and ask for a plate of samosas, and you'll often find them served with a small bowl of bright green chutney that leaves a fiery tingle on the tip of your tongue. The construction of this alarmingly vivid chutney is quite simple: Fresh herbs, fresh chiles, and a few spices are ground together with a bit of lime juice and water. It's much like a chimichurri, but with a more powerful punch.
It is bursting with flavor and can take on many roles: toss roasted vegetables in it, or fold it into a bowl of chilled yogurt to make an herby raita. I like to stray even further away from its typical applications and use it to marinate chicken. Roast chicken, whole or separated into pieces, benefits brilliantly from chutney-based marinades.
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