tandoori spiced chicken with tomato jam and herb yogurt sauce

Of course I decide to make this deliciousness for dinner when it’s 20 degrees outside and you’re supposed to do the whole thing on the grill – woopsie! I made everything inside on my cast iron grill pan which was sufficient, but I’m definitely going to make it again this summer on the grill – it’s going to be epic.

I’ve never really made any Indian recipes so this was my first go, I’d consider it a success! The original recipe is from Bobby Flay.

Ingredients for Chicken:
2 tbs onion powder
2 tbs garlic powder
2 tbs ground ginger
2 tbs ground coriander
1 tbs ground cumin
1 tbs ground cayenne
1 tbs ground turmeric
1 tbs ground white pepper
1 tbs kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill (we found this too bready so did toritillas, but maybe if they were charred on the grill a bit the pita could work)
Tomato Jam, recipe below
Herbed Yogurt, recipe below

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 (really, this will be spicy enough!). 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 (or tortillas) and top with tomato jam and herb yogurt sauce.

Ingredients for Tomato Jam
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar

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 grill and 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 cook until thickened – about 10 minutes on the stove. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Ingredients for Herb Yogurt Sauce
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately. *Yes, I put the mint sprigs in there just for you, blog world!