Tandoori Spiced Chicken Breast With Grilled Tomato Jam And Herbed Yogurt Sauce Recipes

Steps:

• Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
• Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
• Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
• Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
• Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
• Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
• Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
• Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

Steps:

• In a medium skillet over medium heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds.
• Heat oil in skillet over medium-high heat. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 1 1/4 teaspoons salt.
• Rub some of yogurt mixture all over chicken; then gently separate skin from breast and rub more under skin on each side. Place chicken in a resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
• Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400°F, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°F, 40 to 50 minutes.
• Transfer chicken to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.

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:

• Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
• Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

Steps:

• Lightly score chicken breasts 3 or 4 times with a sharp knife.
• Place in a med bowl.
• Sprinkle with lemon juice.
• Toss to coat.
• Combine yogurt, garlic, ginger, cardamom and red pepper in a small bowl.
• Add to chicken.
• Coat well with marinade.
• Cover and chill for at least 1 hour or over night.
• Remove chicken from refrigerator 15 minutes before cooking.
• Preheat broiler.
• Line broiler pan with foil.
• Arrange chicken on foil without the chicken touching.
• Brush with remaining marinade.
• Broil 3 inches from heat for 5 to 6 minutes or until chicken is no longer pink in the center.

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.
• 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.