Ingredients

• 2 cups plain yogurt
• 2 tablespoons ground coriander
• 2 tablespoons mild paprika
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 6 7- to 8-ounce skinless boneless chicken breast halves
• 3 cups chopped seeded tomatoes (about 1 1/4 pounds)
• 3/4 cup chopped red onion
• 1/2 cup chopped fresh mint
• 3 tablespoons minced peeled fresh ginger
• 3 tablespoons fresh lime juice

Instructions

1. Whisk yogurt and next 9 ingredients in large bowl to blend. Add chicken and turn to coat. Cover and refrigerate overnight.
2. For chutney: Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Brush grill with oil. Transfer marinade-coated chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter. Serve with chutney.
3. Combine all ingredients in medium bowl. Season to taste with salt and pepper. (Chutney can be made 1 day ahead. Cover and refrigerate.)
4. Prepare barbecue (medium-high heat). Brush grill with oil. Transfer marinade-coated chicken to barbecue grill. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to cutting board. Cut crosswise on diagonal into 1/2-inch-thick slices. Transfer to platter. Serve with chutney.