I’m still in shock when I find that most of the ingredients I need for a certain recipe is already in our kitchen. That’s the good thing with store-bought spices: you only have to buy them once in a while because you can store them for up to a year. For this one, all I had to do was buy the chicken, the yogurt and a couple of peaches. I used the blackberries I picked from North Fork after our trip to Montauk. They were in a Tupperware inside the fridge, but even after a few weeks, they were still good to go.
All I really wanted was to use the blackberries before they went bad. I found this chutney recipe online and thought of matching it with pork chops because of the cherry chutney I made earlier this season. But then something Indian-spiced came to mind after I bought several lamb pieces from the Halal store around the corner.
8 chicken breasts and legs, skinned
1 cup of nonfat Greek yogurt
1 onion, chopped
2 tbsp cumin seeds, toasted, ground
2 tbsps paprika
2 tbsps garam masala
2 tbsps turmeric
2 tbsps cardamom, ground
2 tbsps cayenne pepper
salt, pepper, oil
For the peach-blackberry chutney:
1 cups of blackberries
2 peaches, peeled, seeded, diced
1/4 cup brown sugar
1/4 cup cider vinegar
1 onion, chopped
2 coves of garlic, minced
1 small knob of ginger, peeled, chopped
1 small jalapeÃ±o, seeded, chopped
1. Make the marinade by mixing all the spices and yogurt together in a bowl large enough to fit all the chicken. Add the chicken pieces and make sure the marinade covers them all. Marinate for at least 2 hours in the fridge.
2. Make the peach-blackberry chutney. In a saucepan, heat some oil and sautÃ© the onions and the garlic. Add the jalapeÃ±o and ginger and sautÃ© a few minutes more. Add in the cinnamon, vinegar, brown sugar and peaches. Keep sautÃ©ing until the peaches are soft. Add blackberries. Cook, stirring occasionally and crushing the fruits with the back of a wooden spoon. Turn off the heat and let cool. Strain to a container and serve with tandoori chicken.