Bollywood Chutney Chicken Pizza

• 3/4 cup plain full-fat yogurt
• 1 teaspoon garam masala
• 1 teaspoon cracked coriander seeds
• 1 medium white onion, thinly sliced
• 2 tablespoons peeled and grated fresh ginger
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 teaspoons kosher salt
• 1 teaspoon turmeric
• 2 boneless, skinless chicken breast halves (1 pound total)
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 2 tablespoons olive oil
• 1 cup mango chutney (Major Grey’s)
• 1/2 cup grated smoked mozzarella cheese
• 1 ripe mango, peeled, pitted, and diced
• Leaves from 3 sprigs fresh mint
• 1/4 teaspoon red pepper flakes

In a large bowl, combine the yogurt, garam masala, coriander, half the onion, the ginger, garlic, lemon juice, salt, and turmeric. Add the chicken and stir to coat. Cover and refrigerate for 2 hours.

Thirty minutes before you want to make the pizza, preheat the grill per the master instructions below.

Remove the chicken from the marinade and place on the cooking grate directly over the heat. Grill until no pink remains in the middle, 5 to 8 minutes per side, depending on thickness. Reserve for topping and slice just before topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the chutney. Top with the chicken and the remaining onion. Sprinkle with the cheese and diced mango.

Finish grilling the pizza per the master instructions.

Remove from the grill and sprinkle with the mint and red pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Variations

Knead 1/4 cup caramelized onions into the dough.

Serving Suggestions

Spicy Indian food is traditionally paired with a mango lassi—a delicious sweet and fruity yogurt smoothie—or sweeter white wines to temper the heat.

Drink Suggestions

Our favorite wine for this recipe is a Kabinett-style German Riesling.

Quick Tandoori Chicken Thighs

1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill
In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.

Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.

Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).

Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

Serving Suggestions
Serve with basmati rice and Cabbage & Carrot Stir-Fry. For dessert, try Mango Lassi Parfaits or simply sliced mango drizzled with sweetened coconut milk.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): fat g 13; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 21; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 105; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 0;

Punjabi Lamb Kebabs

3/4 cup whole-milk yogurt (preferably Greek)
6 Tbs. mustard oil or extra virgin olive oil
1-1/4 tsp. salt
1 tsp. cayenne pepper
2 cloves garlic, crushed to a pulp
2 tsp. finely grated peeled fresh ginger
2 tsp. garam masala (store-bought is fine)
2-1/2 lb. boneless lamb from the leg, cut into 1-inch cubes
3 Tbs. melted butter
1 tsp. store-bought chaat masala, or see tip
TIP:

Chaat masala can be bought at any Indian grocery. It is a spice mixture containing sour mango powder, roasted cumin, cayenne, and other seasonings. It adds a spicy sourness but is not essential. Just sprinkle a dash of cayenne, and some roasted ground cumin seeds, if available, over the top and add some squirts of lime juice.
Put the yogurt in a cloth-lined colander set in the sink. Leave 10-15 minutes. Put the drained yogurt in a bowl. Add the oil, salt, cayenne, garlic, ginger, and garam masala and beat well with a whisk to mix. Add the meat and mix again. Cover and refrigerate overnight or as long as 24 hours.

Preheat broiler.

Push 4 skewers through the centers of the lamb cubes, dividing them up equally. Leave the marinade behind. Brush generously with the melted butter. Rest the two ends of each skewer on the rim of a broiling tray (the tray catches the drips and the kebabs stay in suspension) and place the tray about 5 inches from the source of heat. Broil 5-7 minutes on the first side and another 5-7 minutes on the opposite or until the kebabs are done to your taste. Sprinkle the chaat masala over the top.

Tandoori Chicken Legs

For the chicken:

2 Tbs. fresh lemon juice
Kosher or sea salt
6 whole chicken legs (2 to 3 lb.)
Vegetable oil for the grill
For the marinade:

1 Tbs. finely grated fresh ginger
1 large clove garlic, minced
Kosher or sea salt
1/3 cup plain whole-milk yogurt
3 Tbs. vegetable oil
1-1/2 tsp. fresh lemon juice
1 tsp. sweet paprika
3/4 tsp. hot dry mustard
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
1/4 tsp. cayenne
1/4 tsp. freshly ground black pepper
For finishing:

2 oz. (4 Tbs.) unsalted butter, melted
1/2 cup fresh cilantro leaves
1 small red onion, thinly sliced
1 medium lime, cut into wedges
Prepare the chicken:
Combine the lemon juice and 1 tsp. salt in a large zip-top plastic bag and massage the bag until the salt crystals dissolve.

Pull the skin off the chicken legs. Using a sharp knife, make 2 or 3 deep slashes in each leg, almost to the bone. Toss the chicken legs in the lemon juice, seal the bag, and refrigerate for 15 minutes.

Marinate the chicken:
Mash the ginger, garlic, and 1 tsp. salt to a paste with the side of a large knife and transfer the paste to a small mixing bowl. Whisk in the remaining marinade ingredients. Add the marinade to the chicken legs and massage the bag to thoroughly coat the legs. Seal the bag and refrigerate the chicken for at least 4 hours but preferably 12 to 24 hours.

Grill the chicken:
Prepare a gas or charcoal grill fire for indirect grilling over medium-high heat (400°F).

If using a charcoal grill, bank the coals to one side. Put a 9x13-inch foil drip pan on the grate next to the coals and fill it halfway with water. Replace the grill grate.

If using a gas grill, put a 9x13-inch foil drip pan on the inactive burners and fill it halfway with water. Replace the grill grate.

Clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.

Arrange the legs over the drip pan and away from the heat. Grill, flipping once, until an instant-read thermometer inserted into the thickest part of the meat reads 170°F, 25 to 30 minutes.

Transfer the chicken to a platter and brush each leg with the melted butter. Garnish with the cilantro leaves, onion slices, and lime wedges and serve.

Serving Suggestions
Serve with Grilled Naan Filled with Herbs and Cheese or Basmati Rice Salad with Mango and Cucumber.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): fat g 28; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 10; Protein (g): protein g 30; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

chicken tikka

• 3 Tbs. chopped fresh cilantro
• 2 Tbs. fresh lemon juice
• 1 Tbs. minced fresh ginger
• 2 medium cloves garlic, crushed
• 2 small fresh green Thai chiles, seeded
• 1 tsp. cumin seeds, toasted
• 1 tsp. ground turmeric
• 1/2 tsp. garam masala
• Kosher salt
• 1 cup plain yogurt
• 1-1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces (about 40)
• 8 12-inch skewers (soaked in water for 30 minutes if wooden)
• Freshly ground black pepper
• Vegetable oil
• 2 oz. (4 Tbs.) unsalted butter, melted
• Lemon wedges

In a mini food processor or with a mortar and pestle, purée 2 Tbs. of the cilantro, the lemon juice, ginger, garlic, chiles, cumin seeds, turmeric, garam masala, and 1 tsp. salt into a smooth paste. Transfer to a large bowl and stir in the yogurt. Add the chicken and mix to coat. Cover and refrigerate for 1 to 2 hours.

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling.

Thread the marinated chicken onto the skewers, leaving a little space between the pieces; season with salt and pepper.

Oil the grill grate. Grill the skewers, turning and basting with the butter every 2 to 3 minutes, until the chicken is browned and just cooked through (cut into a piece to check), about 8 minutes. Transfer to plates or a platter and brush with butter one last time. Garnish with the remaining cilantro and serve with the lemon wedges.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 9; Protein (g): protein g 35; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g):2.5; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 130; Fiber (g): fiber g 0;