We’ve always been thrilled by fusion flavors, and our Chutney and Mayo Chicken Recipe delivers a bold twist on classic poultry dishes. It pairs the zesty tang of Indian-inspired chutney with creamy mayo for a mouthwatering result that’s perfect for busy weeknights.
This easy recipe draws from diverse culinary roots to create succulent chicken that’s both exotic and comforting. We’re confident you’ll love how simple ingredients transform into a crowd-pleasing meal we can’t get enough of.
Ingredients
For our Chutney And Mayo Chicken Recipe, we gather fresh, simple ingredients that blend tangy chutney with creamy mayo to create a flavorful, crowd-pleasing dish. Below, we list them in the order they’re typically used, with precise measurements and prep notes for easy preparation.
- Chicken: 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces for even cooking and quick marination.
- Mango Chutney: ½ cup store-bought or homemade mango chutney, ensuring it’s finely chopped if chunky, to add that signature Indian-inspired tang.
- Mayonnaise: ½ cup full-fat mayonnaise, chilled for a smoother blend and creamier texture in the sauce.
- Garlic: 4 cloves garlic, minced to release aromatic flavors early in the process.
- Onion: 1 medium yellow onion, thinly sliced for sautéing as a base layer.
- Fresh Ginger: 1 tablespoon ginger, grated to infuse a zesty kick right after the garlic.
- Spices: 1 teaspoon ground cumin and ½ teaspoon paprika, toasted if possible for enhanced depth before mixing into the marinade.
- Lemon Juice: 2 tablespoons fresh lemon juice, squeezed just before use to brighten the flavors.
- Salt and Pepper: 1 teaspoon salt and ½ teaspoon black pepper, adjusted to taste for seasoning throughout.
- Oil: 2 tablespoons vegetable oil, for high-heat cooking to sear the chicken perfectly.
This selection ensures our recipe remains straightforward yet delivers bold, exotic tastes in under 30 minutes of prep time.
Equipment Needed
To bring our Chutney and Mayo Chicken Recipe to life, we gather essential tools that make preparation straightforward and efficient. With these items on hand, we ensure smooth assembly and cooking, building on the ingredients we’ve already listed for a seamless transition from prep to plate.
Here’s a concise list of the key equipment we recommend, organized by category for clarity:
- Mixing Bowl: A medium-sized bowl for combining the mango chutney, mayonnaise, and spices—ensures even mixing without spills.
- Measuring Cups and Spoons: Accurate measuring tools to portion out ingredients like the ½ cup of mango chutney and spices precisely, guaranteeing flavor balance.
- Cutting Board and Knife: A sturdy cutting board paired with a sharp knife for slicing onions and mincing garlic quickly and safely.
- Grater: A basic grater for fresh ginger, allowing us to achieve that zesty, aromatic element essential to our recipe’s exotic taste.
- Skillet or Frying Pan: A non-stick skillet (at least 10 inches) for cooking the chicken thighs to golden perfection, ideal for stovetop searing in under 30 minutes.
- Spatula or Wooden Spoon: A heat-resistant spatula for stirring and flipping the chicken, helping us maintain those creamy textures without sticking.
By using this equipment, we optimize our workflow and enhance the overall experience of creating this flavorful, crowd-pleasing dish.
Instructions
With our ingredients and equipment prepared, we’re excited to guide you through the simple steps for this Chutney and Mayo Chicken recipe. We’ll ensure each phase delivers bold flavors and tender results in no time.
Prep
First, we gather and prepare the fresh components to set the stage for our Chutney and Mayo Chicken. Start by patting dry 1.5 pounds of boneless, skinless chicken thighs with paper towels to remove excess moisture, which helps the marinade adhere better. Next, slice the onion into thin rings and mince the garlic along with grating the ginger—aim for about 2 teaspoons of each for that zesty kick. In a mixing bowl, measure out ½ cup of mango chutney and ½ cup of full-fat mayonnaise, then add 1 teaspoon ground cumin, 1 teaspoon paprika, 2 tablespoons fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. This prep work takes just 10 minutes and infuses our dish with vibrant, exotic spices that promise a tantalizing aroma.
Marinate
We combine the flavors to let our Chutney and Mayo Chicken develop its creamy, tangy profile. Add the prepared chicken thighs to the mixing bowl with the chutney mixture, ensuring each piece is fully coated in the glossy, golden blend of mayo and spices. Use your hands or a spatula to massage the marinade into the meat for even coverage—the citrusy tang from the lemon juice will brighten the sweet heat of the chutney. Cover the bowl and refrigerate for at least 15 minutes, or up to 1 hour for deeper flavor infusion, allowing the spices to penetrate and create a succulent, aromatic base.
Cook
It’s time to bring our marinated chicken to life with a quick cook that locks in moisture and enhances the flavors. Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat until it shimmers, then add the sliced onions and cook for 2-3 minutes until they soften and release a sweet, savory scent. Add the marinated chicken pieces, arranging them evenly in the pan, and sear for 5 minutes per side until the exterior turns golden-brown and crispy. Reduce heat to low, cover, and cook for another 10 minutes, flipping once—the chicken should reach an internal temperature of 165°F, yielding juicy, tender bites with a creamy chutney glaze that bursts with spicy-sweet notes.
Assemble and Serve
Finally, we plate our Chutney and Mayo Chicken to highlight its vibrant colors and textures for an irresistible presentation. Transfer the cooked chicken and onions to a serving dish, spooning any remaining pan juices over the top for extra moisture and flavor. Garnish with fresh cilantro or a squeeze of lemon for a pop of green and acidity that balances the richness. Serve immediately with sides like rice or naan to soak up the sauce, enjoying the harmonious blend of creamy mayo and tangy chutney that makes every bite comforting and exotic.
Make-Ahead Instructions
To make our Chutney and Mayo Chicken recipe even more convenient for busy schedules, we recommend preparing certain components in advance. This approach allows the flavors to meld while saving time on the day of serving. Below, we break down the steps for efficient make-ahead preparation, focusing on key elements like the marinade and prepped ingredients.
Preparing the Marinade Ahead
We can mix the marinade up to 24 hours in advance to let the tangy, creamy blend of mango chutney and mayonnaise develop deeper flavors. Here’s how:
- In a mixing bowl, combine ½ cup mango chutney, ½ cup full-fat mayonnaise, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon ground cumin, 1 teaspoon paprika, 2 tablespoons fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
- Stir until smooth and well incorporated to create a vibrant, aromatic paste that coats the chicken perfectly.
- Transfer the mixture to an airtight container and refrigerate it for up to 24 hours. This step enhances the exotic, creamy tang that makes our dish irresistible.
Marinating the Chicken in Advance
For optimal tenderness and flavor infusion, we suggest marinating the chicken ahead of time. This ensures the boneless, skinless chicken thighs absorb the chutney’s sweet-spicy notes and mayo’s richness without last-minute rush.
- Pat 1.5 pounds of chicken thighs dry with paper towels, then place them in a resealable plastic bag or shallow dish.
- Pour the prepared marinade over the chicken, ensuring even coverage for a juicy, golden-brown result when cooked.
- Seal the bag or cover the dish and refrigerate for 1 to 4 hours—or up to overnight for maximum flavor. Remember, longer marination intensifies the dish’s comforting, exotic profile, but avoid exceeding 24 hours to maintain food safety.
Prepping Vegetables and Ingredients
To streamline cooking, we can prep vegetables and other add-ins ahead, keeping everything fresh and ready for a quick skillet session.
- Slice 1 onion into thin rings and store it in an airtight container in the refrigerator for up to 12 hours to preserve its crisp texture.
- Measure and portion out spices like ground cumin and paprika into small bowls or bags, so they’re at hand when needed.
- If using garnishes, chop fresh cilantro or prepare lemon wedges and keep them wrapped in the fridge for up to 8 hours to retain their vibrant, zesty appeal.
Storage and Reheating Tips
- Store marinated chicken in the refrigerator at 40°F (4°C) or below. Use a markdown table below for recommended storage times based on preparation stage:
| Preparation Stage | Recommended Storage Time | Storage Method |
|---|---|---|
| Marinade only | Up to 24 hours | Airtight container in fridge |
| Marinated chicken | 1 to 24 hours | Resealable bag in fridge |
| Prepped vegetables | Up to 12 hours | Airtight container in fridge |
- When ready to cook, remove marinated chicken from the fridge 15 to 30 minutes ahead to reach room temperature, then proceed with the skillet steps for a tender, flavorful outcome.
- If cooking in advance, cool the fully prepared dish quickly and store in the fridge for up to 2 days; reheat gently in a skillet over medium heat to preserve the creamy texture and avoid overcooking.
Conclusion
We’ve loved sharing this chutney and mayo chicken recipe as it’s a game-changer for quick, flavorful meals. It’s proof that simple tweaks can turn everyday ingredients into something truly special.
Give it a try and you’ll see how it adds excitement to your table—we’re confident it’ll become a favorite in your kitchen rotation.
Frequently Asked Questions
What is Chutney and Mayo Chicken?
Chutney and Mayo Chicken is a flavorful recipe that blends Indian-inspired mango chutney with creamy mayonnaise for a unique twist on chicken dishes. It’s easy to prepare, combining simple ingredients to create an exotic yet comforting meal in under 30 minutes, perfect for busy weeknights.
What ingredients are needed for this recipe?
You’ll need 1.5 pounds of boneless, skinless chicken thighs, ½ cup mango chutney, ½ cup full-fat mayonnaise, minced garlic, sliced onion, grated ginger, spices like ground cumin and paprika, fresh lemon juice, salt, pepper, and vegetable oil. These are measured precisely for straightforward prep.
How long does it take to prepare Chutney and Mayo Chicken?
The recipe takes about 30 minutes total, including prep and cooking time. Marinating the chicken for 15-30 minutes enhances flavor, but you can cook it right away for a quick meal on busy nights.
What equipment is required for this recipe?
You’ll need a mixing bowl, measuring cups and spoons, a cutting board and knife, a grater, a non-stick skillet, and a spatula or wooden spoon. This basic setup helps streamline the process for efficient cooking.
Can I make Chutney and Mayo Chicken ahead of time?
Yes, prepare the marinade up to 24 hours in advance to deepen flavors, and marinate the chicken for better tenderness. Prep vegetables and spices ahead too. This makes it ideal for meal prep, saving time on weeknights.
How should I store and reheat leftovers?
Store cooked chicken in an airtight container in the fridge for up to 3 days. For reheating, use a skillet over medium heat or microwave until warmed through, adding a splash of water to maintain moisture and flavor.