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Tandoori Spiced Chicken with Tomato Jam and Herbed Yogurt

Tandoori Spiced Chicken with Tomato Jam and Herbed Yogurt by Chef Charles Robertson

Tandoori Spiced Chicken with Tomato Jam and Herbed Yogurt

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

4 boneless skinless chicken breasts

3 tablespoons vegetable oil

Tomato Jam, recipe follows

Herbed Yogurt, recipe follows

all spices and the oil in a medium bowl to make a paste.

a thin layer of the spice paste onto 1 side of each chicken breast.

in a little olive oil until just cooked through.

from heat, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices.

Tomato Jam

5 plum tomatoes, small diced

2 tablespoons vegetable oil, plus more for

Salt and freshly ground pepper

1 small onion, small diced

3 tablespoons balsamic vinegar

Heat oil in a medium saucepan.

Add the onion and cook until soft. Add the tomatoes, balsamic vinegar 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 yogurt

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground pepper

yogurt, mint and cilantro. Season with salt and pepper, to taste. Refrigerate
if not using immediately.

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