Mayo Chutney Chicken
Creamy, spicy, and packed with flavor, Mayo Chutney Chicken is an easy chicken dish that works beautifully as a sandwich filling, wrap, burger, or even a quick dinner. The combination of tangy green chutney, creamy mayonnaise, and juicy seasoned chicken makes it irresistible.
🥘 Ingredients
For the Chicken
- 500 g boneless chicken breast or thighs, cut into small pieces
- 1 tbsp cooking oil
- 1 tsp ginger-garlic paste
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red chili powder
- ½ tsp paprika
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tbsp lemon juice
For the Mayo Chutney Sauce
- ½ cup mayonnaise
- 3 tbsp green chutney
- 1 tbsp ketchup
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp red chili flakes — optional
Optional Additions
- ½ cup sliced onion
- ½ cup sliced bell pepper
- Fresh coriander
- Lettuce
- Sliced cucumber
- Cheese
👩🍳 Instructions
1. Marinate the Chicken
Place the chicken pieces in a bowl.
Add:
- Ginger-garlic paste
- Salt
- Black pepper
- Red chili powder
- Paprika
- Cumin
- Coriander
- Lemon juice
Mix thoroughly until the chicken is evenly coated.
Let it marinate for 20–30 minutes.
For deeper flavor, refrigerate it for up to 4 hours.
2. Cook the Chicken
Heat oil in a large skillet over medium-high heat.
Add the marinated chicken in a single layer.
Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through.
The chicken should reach 165°F (74°C) internally.
Don’t overcrowd the pan; cook in batches if necessary.
3. Make the Mayo Chutney
In a bowl, combine:
- Mayonnaise
- Green chutney
- Ketchup
- Lemon juice
- Garlic powder
- Black pepper
- Red chili flakes
Mix until smooth and creamy.
Taste and adjust the seasoning.
For a spicier sauce, add extra green chutney or chili flakes.
4. Combine
Reduce the heat to low.
Add the cooked chicken to the pan.
Pour in about half of the mayo chutney sauce.
Toss gently for 1–2 minutes, just until the chicken is coated.
Don’t cook the mayonnaise over high heat, as it can separate.
Remove from the heat.
🥪 Make a Mayo Chutney Chicken Sandwich
Spread some of the remaining sauce over toasted bread.
Add:
- Mayo chutney chicken
- Lettuce
- Sliced tomato
- Cucumber
- Red onion
- Cheese, if desired
Top with another slice of toasted bread.
Press gently and cut in half.
🌯 Mayo Chutney Chicken Wrap
Spread the sauce over a tortilla.
Add the chicken, lettuce, onion, cucumber, and cheese.
Fold in the sides and roll tightly.
Toast the wrap in a dry skillet for 1–2 minutes per side until lightly crispy.
🔥 Extra-Cheesy Version
Place the cooked mayo chutney chicken in an oven-safe dish.
Top with ½–1 cup shredded mozzarella or cheddar.
Bake at 400°F (200°C) for about 5–8 minutes, until the cheese melts and becomes bubbly.
Garnish with fresh coriander.
⭐ Tips
- Chicken thighs stay especially juicy.
- Use fresh homemade green chutney for the best flavor.
- Add the mayonnaise sauce after cooking rather than frying it over high heat.
- For a smoky flavor, add ½ tsp smoked paprika.
- For extra crunch, add finely shredded cabbage to sandwiches and wraps.
Prep time: 15 minutes
Marinating: 20–30 minutes
Cook time: 10 minutes
Total time: About 45 minutes
Servings: 4