Chicken Tikka with Indian- Style Sweet Potato Salad

Chicken Tikka with Indian- Style Sweet Potato Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 1/4 cups plain whole-milk yogurt
  • 1/3 cup (half of a small bunch) chopped cilantro, plus leaves for garnish
  • 3 scallions, thinly sliced
  • Salt and pepper
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 6 tablespoons fruit chutney, such as mango
  • 3 tablespoons EVOO
  • 1 tablespoon dijon mustard
  • 4 medium sweet potatoes (about 2 pounds), each sliced lengthwise into 8 wedges


In a large bowl, combine the yogurt, cilantro and scallions; season with salt and pepper. Measure out 1 cup and transfer to a small serving bowl; refrigerate. Measure out 1/4 cup of the mixture, transfer to a medium bowl and set aside. Season the chicken with salt and pepper; add to the large bowl with the remaining yogurt mixture and toss to coat. Let marinate for about 30 minutes.

Meanwhile, stir 2 tablespoons chutney, 1 tablespoon EVOO and the mustard into the medium bowl of yogurt mixture.

Preheat a large grill pan over medium heat. Toss the sweet potatoes on a plate with the remaining 2 tablespoons EVOO; season with salt and pepper. Arrange on the grill pan and cook, turning once, until lightly charred, 10 to 15 minutes; transfer to a plate. Let cool before cutting into bite-size pieces; toss with the yogurt chutney.

Oil the grill pan and cook the chicken over medium to medium-high heat, turning once, until cooked through, 10 to 12 minutes. Serve with the remaining 4 tablespoons chutney, the refrigerated yogurt sauce and the sweet potato salad, topped with the cilantro leaves.