Bobbys Herbed Yogurt For Tandoori Spiced Chicken Recipes

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.

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.

Steps:

• In a medium sized bowl, mix together all marinade ingredients.
• Add chicken breasts to marinade. Cover and refrigerate. Allow to marinate for at least 30 minutes.
• Preheat grill to high heat.
• Preheat oven to 350 degrees F.
• When ready, remove chicken from marinade. Place on a grill and cook on high heat for 6 minutes on each side. Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through.
• Dice the cucumber and add to a medium bowl. Stir in the remaining ingredients and combine well. Cover and place in refrigerator until ready to use.
• Slice chicken into strips and place over a bed of spinach, if desired, on a serving platter. Top with herb-yogurt-cucumber sauce and serve.

Steps:

• Toss the yogurt, mint, and cilantro into a food processor or blender. Blend until everything is well mixed. Salt and pepper to taste. Store in the refrigerator until you are ready to serve.