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Grilled Chicken Breast with Mango Chutney or Tamarind Chutney


  • Breast of chicken (180-200 gm each) – 2 no.
  • Salt – 2 gm
  • Cooking oil – 30 gm
  • Paprika powder – 10 gm
  • Fresh thyme – a few sprigs
  • Cooked rice and grains) – 1 pouch
  • Carrots -1 no.
  • Courgette – 1 no.
  • Chopped parsley – 2 tbsp
  • Lemon – 1 no.
  • Pepper powder – a pinch
  • Kohinoor Mango or Tamarind Chutney


  • Make a marinade by mixing 20 gm of cooking oil with paprika powder, salt and fresh thyme.
  • Marinate the chicken breast and allow to rest for 60 minutes.
  • Heat a thick bottom pan or grill pan, add a little oil and put the marinated chicken with the skin side down first.
  • Cook well on both the sides.
  • Dice the carrots and courgettes into 1 cm cubes, heat 5 ml of oil and saute the carrots and courgette dices, sprinkle a little water and cover the pan and cook for 5 minutes, add the packet of cooked rice and grains and cook for approx. 2 minutes.
  • Remove from heat and season with salt, pepper, lemon zest, lemon juice and chopped parsley.
  • Serve the grilled chicken with rice, grain salad and a choice of mango chutney or tamarind chutney.