Indian Spiced Chicken with Sunkist Pink Grapefruit Chutney Recipe

Indian Spiced Chicken with Sunkist Pink Grapefruit Chutney Recipe Image

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Best with Sunkist® Grapefruit
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This recipe for Indian Spiced Chicken with Sunkist Pink Grapefruit Chutney is based on Indian tandoori chicken. The chicken, typically chicken legs, is marinated in yogurt and cooked in tandoor clay ovens. This simplified version uses chicken breast tenders, making the preparation very quick and easy. Make the yogurt-based marinade, add the chicken, while the chicken is marinating, make the refreshing pink grapefruit chutney. The marinade calls for Greek yogurt, it is thicker than regular yogurt and helps the marinade stick to the chicken. The marinade also calls for garam masala, a spice blend available in the spice section of most U.S. supermarkets. The chutney can also be used on grilled chicken or fish.


  • 1 lb. boneless, skinless chicken breast tenders
  • 1 cup Greek yogurt
  • 1 small shallot, minced (1/4 cup)
  • 1 garlic clove, minced
  • 1 Sunkist® lemon
  • 1 tsp. curry powder
  • 1/2 tsp. garam marsala
  • 1/2 tsp. salt
  • 1 tsp. canola oil

  • 2 Sunkist® pink grapefruits, cut into segments, each segment cut in half
  • 1/2 cup granulated sugar
  • 1 small shallot, minced (1/4 cup)
  • 1 tsp. white vinegar
  • 1/4 cup mint leaves, chopped
  • 1/4 cilantro leaves, chopped
  • 1 Tbsp. minced jalapeño pepper (seeded and deveined, if you want less heat)
  • 1/2 tsp. salt

Instructions: (Makes 4 servings)

  • In a small mixing bowl combine the yogurt, shallot, garlic, lemon juice, curry powder and garam masala. Stir well to combine.
  • In a gallon-size plastic zip-top bag, combine the chicken and the yogurt mixture and close the bag. Toss well to cover all the chicken with the yogurt-spice mixture. Place the bag in the refrigerator for 30 to 60 minutes to marinate.
  • While the chicken is marinating, prepare the chutney.
  • To make beautiful pink grapefruit segments, use a sharp knife to cut the top (stem side) and bottom off the fruit. Set the fruit on its bottom and use your knife to cut away the rest of the peel, working from the top to bottom and rotating the fruit as you go until all of the peel has been removed. You want to remove all of the white pith as well. Cut out the segments, leaving behind the membrane that separates the segments. Cut each segment in half and place in a small mixing bowl. Drain off any juice.
  • Add the rest of the ingredients for the chutney to the grapefruit segments, stir to combine, and set aside until you are ready to serve.
  • Heat a large (12") sauté pan or grill pan over high heat. Add the canola oil and tilt the pan to allow the canola oil to coat the bottom. Use tongs to remove the chicken from the bag and place them in the saut pan. (NOTE: Its okay if the chicken is covered with the yogurt marinade when you place the chicken in the pan. Do not scrape off this marinade; it will flavor the chicken as it cooks and keep the meat very moist. Throw away any excess marinade left in the plastic bag.) Cook the chicken for 3-5 minutes per side, depending on thickness.
  • Serve the chicken topped with chutney. Add rice or naan bread to make a complete meal.

Nutrition Information (per serving):

calories: 270, total fat: 5g, saturated fat: 1.2g, % calories from fat: 17%, % calories from saturated fat: 4%, protein: 29g, carbohydrate: 28g, cholesterol: 70mg, dietary fiber: 2g, sodium: 528mg