Tandoori Spiced Chicken Breast with Grilled Tomato Jam & Herbed Yogurt Sauce
Absolutely worth the effort of preparation. The chicken tasted so delicious and packed with flavor. No need to order take-out from now on. This homemade tandoori chicken is as yummy as the restaurant one.
Yield
4 servingsPrep
12 minCook
12 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onion powder
|
|
| 2 | tablespoons |
garlic powder
|
|
| 2 | tablespoons |
ginger
ground |
|
| 2 | tablespoons |
coriander
ground |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | tablespoon |
cayenne pepper
|
|
| 1 | tablespoon |
turmeric
|
|
| 1 | tablespoon |
white pepper
ground |
|
| 1 | tablespoon |
kosher salt
|
|
| 3 |
chicken breast halves, boneless, skinless
8 ounces each |
*
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 |
pita bread, whole wheat
warmed on the grill |
* | |
| Grilled tomato jam | |||
| 5 |
italian plum (roma) tomatoes
|
*
|
|
| 1 |
serrano chiles
|
*
|
|
| 2 | tablespoons |
vegetable oil
plus more for grilling |
|
|
salt
to taste |
*
|
||
|
black pepper
freshly ground to taste |
*
|
||
| 1 | small |
onions
spanish, chopped |
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 1 | pinch |
saffron threads
|
*
|
| Herbed yogurt | |||
| 1 | cup |
greek yogurt
|
|
| ¼ | cup |
mint leaves
fresh and chopped |
*
|
| ¼ | cup |
cilantro
fresh and chopped |
|
|
salt
to taste |
*
|
||
|
black pepper
freshly ground to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onion powder
|
|
| 3E+1 | ml |
garlic powder
|
|
| 3E+1 | ml |
ginger
ground |
|
| 3E+1 | ml |
coriander
ground |
|
| 15 | ml |
cumin
ground |
|
| 15 | ml |
cayenne pepper
|
|
| 15 | ml |
turmeric
|
|
| 15 | ml |
white pepper
ground |
|
| 15 | ml |
kosher salt
|
|
| 3 | each |
chicken breast halves, boneless, skinless
8 ounces each |
*
|
| 45 | ml |
vegetable oil
|
|
| 4 | each |
pita bread, whole wheat
warmed on the grill |
* |
| Grilled tomato jam: | |||
| 5 | each |
italian plum (roma) tomatoes
|
*
|
| 1 | each |
serrano chiles
|
*
|
| 3E+1 | ml |
vegetable oil
plus more for grilling |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | small |
onions
spanish, chopped |
|
| 45 | ml |
balsamic vinegar
|
|
| 1 | pinch |
saffron threads
|
*
|
| Herbed yogurt: | |||
| 237 | ml |
greek yogurt
|
|
| 59 | ml |
mint leaves
fresh and chopped |
*
|
| 59 | ml |
cilantro
fresh and chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Heat grill to medium-high.
Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast.
Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through.
Remove from the grill, let rest 5 minutes, and cut lengthwise into ½-inch thick slices.
Serve open-faced on pitas:
The chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
Grilled Tomato Jam:
Heat grill to high.
Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
Heat oil in a medium saucepan on the grates of the grill or on the side burners.
Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper.
Transfer to a bowl and let cool to room temperature before serving.
Herbed Yogurt:
Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
