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1
To make the marinade: in a blender, puree the yogurt, ginger, garlic, paprika, cumin, turmeric, and cayenne. Set the marinade aside.
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2
Pull the filet off the back side off each chicken breast. Cut the breasts and the filets into 1-inch chunks. (For skewers, pound the chicken between waxed paper until about 1/2 inch thick, then cut them into strips about 1 inch wide.) Place the chicken in the marinade, season well with salt, stir, and then refrigerate, covered, for at least 30 minutes or up to 3 hours.
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3
Preheat the broiler and adjust the rack so it is about 4 inches from heating element (if using skewers, soak the skewers in warm water for 30 minutes before using).
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4
Lift chunks of chicken from the marinade with a slotted spoon and place them on a nonstick or oiled baking sheet, setting them about 1/2 inch apart, working in batches. Broil until they are cooked through, about 8 minutes, turning the pieces halfway through.
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5
Scoop out a chunk of mango chutney and place it on top of each chicken chunk. Pluck off a cilantro leaf and place it on top of the chutney and spear together the chicken, chutney, and leaf with a toothpick.
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6
If seving with pita crisps, place the cilantro leaf on each crisp and top with a piece of chicken and a dab of chutney.
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7
For skewers, weave the chicken on the skewers and broil about 8 minutes, turning halfway though and then serve on platter sprinkled with cilantro and the chutney in a bowl for dipping.
