Great open faced chicken sandwiches, spiced to perfection.
Directions for: Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce
Ingredients
Ingredients and Directions2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp ground ginger
2 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp ground cayenne
1 Tbsp ground turmeric
1 Tbsp ground white pepper
1 Tbsp kosher salt
3 boneless skinless chicken breasts (8 oz)
3 Tbsp vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
Grilled Tomato Jam5 plum tomatoes
Salt and freshly ground pepper
1 serrano chile
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 Tbsp balsamic vinegar
1 pinch saffron
Herbed Yogurt1 cup Greek yogurt
cup chopped mint leaves
cup chopped cilantro leaves
Salt and freshly ground pepper
Directions
Ingredients and Directions1. 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 one 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 open face on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
Grilled Tomato Jam1. 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.
2. 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 Yogurt1. Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
See more: Chicken, Yogurt, Lunch, Dinner, Grill