Tandoori Spiced Chicken Breast With Grilled Tomato Jam and Herbe

Name: Tandoori Spiced Chicken Breast With Grilled Tomato Jam and Herbe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 29.58 ml onion powder; 29.58 ml garlic powder; 29.58 ml ground ginger; 29.58 ml ground coriander; 14.79 ml ground cumin; 14.79 ml ground cayenne pepper; 14.79 ml ground turmeric; 14.79 ml white pepper; 14.79 ml kosher salt; 3 (680.38 g) boneless skinless chicken breasts; 44.37 ml vegetable oil; 4 pita breads, warmed on the grill; 5 plum tomatoes; 1 serrano chili; 29.58 ml vegetable oil, plus more for grilling; salt; fresh ground black pepper; 1 small Spanish onion, chopped; 44.37 ml balsamic vinegar; 0.25 ml saffron; 236.59 ml Greek yogurt; 59.14 ml chopped fresh mint leaves; 59.14 ml chopped fresh cilantro leaves; salt; fresh ground black pepper

Submitted by ElizabethKnicely

"Recipe Courtesy Bobby Flay - Show: Boy Meets Grill - Episode: Sandwiches"

Download

photo by ColoradoCooking

Ready In:: 25mins
Ingredients:: 25
Serves:: 4

ingredients

29.58 ml onion powder
29.58 ml garlic powder
29.58 ml ground ginger
29.58 ml ground coriander
14.79 ml ground cumin
14.79 ml ground cayenne pepper
14.79 ml ground turmeric
14.79 ml white pepper
14.79 ml kosher salt
3 (680.38 g) boneless skinless chicken breasts
44.37 ml vegetable oil
4 pita breads, warmed on the grill
GRILLED TOMATO JAM
5 plum tomatoes
1 serrano chili
29.58 ml vegetable oil, plus more for grilling
salt
fresh ground black pepper
1 small Spanish onion, chopped
44.37 ml balsamic vinegar
0.25 ml saffron
HERBED YOGURT
236.59 ml Greek yogurt
59.14 ml chopped fresh mint leaves
59.14 ml chopped fresh cilantro leaves
salt
fresh ground black pepper

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 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
TOMATO JAM:
Heat grill to high. Brush tomatoes and serrano chile with oil and season with salt and pepper. Grill tomatoes and serrano chile on all sides until charred. Remove from the grill and coarsely chop.
Heat oil in a medium saucepan on the grated of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano chile, 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.