Share this :

This dish is a modern twist on traditional Indian flavors, combining the succulent taste of grilled chicken/tofu with the sweet and spicy notes of mango chili sauce.

Before we get started, let me tell you a little about the background of this dish. Mango, often referred to as the “king of fruits” in India, is celebrated for its vibrant sweetness and versatility in cooking. Paired with chilies and spices, it creates a symphony of flavors that dance on your palate. It pays homage to India’s rich culinary history, where the combination of sweet and spicy is a hallmark of many regional cuisines.

Grilled Chicken/tofu in Mango Chili Sauce is a flavorful dish that combines tender, marinated chicken breasts with a rich, tangy sauce made from fresh mangoes and a medley of spices. The highlight of this dish is the mango chilli sauce, a luscious blend of mango puree, fresh mango cubes, mustard, garlic, lemon juice, jaggery, and a hint of chilli. The result is a vibrant and mouth-watering meal that tantalizes your taste buds with every bite.

This recipe can also be served as an appetizer as grilled chicken with a chili mango sauce as dip.

How to make Mango Puree/pulp?

Making Mango pulp is easy and quick. Here’s how you can make some at home:

Choose ripe and sweet mangoes. The skin should be soft to touch and fragrant.
Peel & Cut the Mangoes. Try to get as much of the flesh as possible.
Blend the mango flesh until smooth consistency.
Pour the blended mango through fine mesh strainer, this step is optional.
Store the mango pulp in an airtight container in the refrigerator for 3-4 days or freeze for upto 2-3 months.

Variations for Vegetarians/Vegans

For vegetarians, here are a couple of variations that capture the essence of this dish:

1. Grilled Paneer with Mango Chilli Sauce:

Replace the chicken with 250 grams of paneer (Indian cottage cheese).
Follow the same marination and grilling steps, ensuring the paneer cubes get a nice char.
Serve with the same delicious mango chilli sauce.

2. Grilled Tofu with Mango Chilli Sauce:

Substitute the chicken with firm tofu, cut into thick slices.
Marinate and grill the tofu as per the recipe, and enjoy with the tangy mango chilli sauce.

These variations ensure that everyone can enjoy this delightful blend of flavors, whether you’re a meat lover or prefer a vegetarian option.

Storing

Refrigeration: Allow the grilled chicken to cool completely. Store in an airtight container and refrigerate for 2-3 days. You can store the mango chili sauce in an airtight container too for 3-4 days. Reheat the chicken in a preheated oven at 175C for about 10-15 minutes or until warmed enough. You can also reheat the chicken and sauce on a stovetop over medium heat.

Grilled Chicken in Mango Chili Sauce

Recipe by thecrumbstoriesCourse: Main, AppetizersCuisine: Indian Fusion

Servings

servings

Prep time

minutes

Cooking time

minutes

This dish is a modern twist on traditional Indian flavors, combining the succulent taste of grilled chicken with the sweet and spicy notes of mango chili sauce.

Ingredients

250 g Chicken breast or 200 g Tofu
2 tbsp Fennel seeds
2 Onions, chopped
1 tsp mustard powder
1 tsp Mustard seeds
1 sprig (10-15 leaves) curry leaves
1 tbsp Ginger, chopped
A dash of chili powder
Salt to taste
1 tablespoon of oil
Mango Chili Sauce
1 cup of mango puree (pulp)
Half a mango, chopped (in cubes)
1 tsp Mustard
2-3 cloves garlic, finely chopped
Juice of one lemon (about 5-10 ml)
1 tbsp Jaggery or sugar
Half a teaspoon of chili powder
3 peppercorns
Half a green chilli, finely chopped

Directions

Marinating the Chicken
Take 250 grams of chicken breast and rub it with salt, mustard powder, and a dash of chili powder.
Let it rest for about 15-20 minutes to absorb the flavours.
Preparing the Grill
Heat 1 tablespoon of oil in a pan. Add the mustard seeds and let them crackle.
Add the fennel seeds, chopped garlic, and curry leaves. Sauté until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Grilling the Chicken
Add the marinated chicken to the pan and cook on medium heat.
Grill each side for about 5-7 minutes, or until the chicken is cooked through and has a nice charred finish.
Once done, set the chicken aside to rest.
Making the Mango Chili Sauce
In a sauce pan, combine mango puree, the chopped mango, mustard, chopped garlic, lemon juice, jaggery or sugar, chili powder, peppercorns, and chopped green chili.
Simmer on low heat for about 5 minutes to allow the flavors to meld together.
Plating and Serving
Slice the grilled chicken/Tofu and arrange it on a serving plate.
Generously drizzle the mango chilli sauce over the chicken/tofu. You can serve this with rice or enjoy as is.
Garnish with fresh curry leaves or chopped coriander if you like.

Notes

Variations – You can make this recipe with Grilled Tofu or Paneer
This recipe can also be served as an appetiser as grilled chicken with a chili mango sauce as dip.