TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE
Steps:
- 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.
- 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.
- Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
BOBBY'S TANDOORI SPICED CHICKEN
Adapted from Bobby Flay's recipe over on FN's website. The recipe posted there makes much more spice mixture than you would ever use to make the chicken, so I'm posted the reduced amounts. This is very spicy, so if you aren't a fan of heat, cut the cayenne to 1/2 teaspoon. This is served with Bobby's Grilled Tomato Jam & Herbed Yogurt. (Posting separately so it's not overwhelming.)
Provided by Misa3446
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat up your grill to medium high.
- Spice Paste - mix all of the spices and oil together in a small bowl. The paste will be thick, and you can add more oil if needed to achieve a paste consistancy.
- Pound your chicken breasts until they are even thickness, if needed.
- Spread a thin layer of the spice paste on ONE side of the chicken ONLY. (I used my fingers to rub the spices onto the chicken.) If you do both sides, the spices will be too overwhelming. Trust me, it'll have plenty of taste. (One side is Bobby Flay's recommendation, and I'll follow it.).
- Grill your chicken until cooked through - about 3-4 minutes on each side. Pull the chicken off the grill and let it rest for 5 minutes. Slice the grilled breasts, about 1/2 inch thick slices.
- While the chicken is resting, warm the pitas on the grill - just until they are pliable. Top with the chicken slices and serve with grilled tomato jam and herbed yogurt.
- NOTE: You can swap the herbed yogurt for plain sour cream or yogurt. DH made the herbed yogurt, and then when we ate leftovers we used sour cream, and preferred it.
EASY TANDOORI CHICKEN WITH YOGURT SAUCE
Making your family's favorite take-out Indian food is easier than you think -- and much healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 346 g, Fat 7 g, Fiber 1 g, Protein 55 g
TANDOORI -STYLE YOGURT-MARINATED CHICKEN LEGS FOR THE GRILL
This is tandoori chicken adapted for the grill, plan ahead the chicken needs to marinate overnight in the yogurt, I have made this recipe many times, it's wonderful! :)
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time P1DT25m
Yield 8 chicken legs
Number Of Ingredients 12
Steps:
- In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper) until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
- Add in the chicken and toss to coat.
- Cover and refrigerate over night.
- Prepare the grill to a medium-high heat.
- Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
- Grill the chicken (about 12-13 minutes per side) basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
- Delicious!
Nutrition Facts : Calories 443.4, Fat 31.5, SaturatedFat 12.8, Cholesterol 171.5, Sodium 680.3, Carbohydrate 5.4, Fiber 0.3, Sugar 3.8, Protein 33.3
TANDOORI CHICKEN WITH YOGURT SAUCE
Make and share this Tandoori Chicken With Yogurt Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl.
- Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
- Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 394.6, Fat 4.7, SaturatedFat 1.6, Cholesterol 169.4, Sodium 230, Carbohydrate 15, Fiber 1.9, Sugar 11.5, Protein 69.5
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