Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Don’t you just love those recipes that taste fantastic, sound exotic, but are actually the simplest to make? My tandoori spiced chicken breasts with grilled tomato jam and herbed yogurt sauce is exactly that. It caters to an Indian palette, what with all the spices that go into it, but also brings in a surprise element with the tangy tomato jam and the cooling herbed yogurt sauce. The best part is that you’re likely to have all the ingredients required to make this recipe on hand at any given time and even though it looks and sounds real fancy, it’s just so simple and tastes divine! Perfect for dinner parties or even a romantic meal for two, this recipe is definitely for keeps. Here we go!

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Picture Source: stickaforkinmeimdunne


  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons ground ginger
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cayenne
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground white pepper
  • 1 tablespoon kosher salt
  • 3 (8-ounce) boneless skinless chicken breasts
  • 3 tablespoons vegetable oil
  • 4 pita breads, warmed on the grill
  • Tomato Jam, recipe follows
  • Herbed Yogurt, recipe follows


  • 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.
  • Now place on the grill and cook for 3 to 4 minutes on each side or until slightly charred and just cooked through.
  • Remove from the grill, let it rest for 5 minutes, then cut lengthwise into 1/2-inch thick slices.

Grilled Tomato Jam:



  • 5 plum tomatoes
  • 1 serrano chili
  • 2 tablespoons vegetable oil, plus more for grilling
  • Salt and freshly ground pepper
  • 1 small Spanish onion, chopped
  • 3 tablespoons balsamic vinegar
  • Pinch saffron


  • 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, chilies, 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:


  • 1 cup Greek yogurt
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and freshly ground pepper



Combine all ingredients, whisk until smooth and cool in a refrigerator.


To serve: Serve open-face on pitas: add the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt. Voila! You’re done!

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Categories: Chicken Dinner Mains

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