South-East Asian Spiced Chicken with Herbed Yogurt Sauce

I am SUPER excited about this recipe, it was excellent. I made adjustments off the original recipe by Bobby Flay (Food Network) called “Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce”.  That certainly is a mouthful!  I like Bobby Flay’s recipe’s but he seems to throw around the word “tandoori” willy-nilly.  There is no tandoor grill in this recipe and to call something “tandoori” is to insinuate that a tandoor is used.  Some spices traditional to Indian and Pakistani cooking are commonly used in conjunction with the tandoor grill and I’m sure that is more like what he meant but I have had “tandoori chicken” at Indian restaurants and this recipe doesn’t taste a thing like it. I also have a recipe on here that is “Tandoori” and the flavor of it comes much closer to the Indian restaurant dish, but it still is also made without a tandoor- a point I make in that post.  Don’t get me wrong, this dish is fantastic!  It is not tandoori.  We loved the mixed flavors and textures, the creamy yogurt toned down the heat and overall, this one was another “one-bite-keeper”.  For tips on buying and making your own spices, see my “Spice up the Experience” post.

There are multiple steps here, I suggest making the yogurt up ahead of time and put away in the fridge, it will keep several days.  You also will need a food-processor and a grill, a regular outdoor grill.

The messy Chicken ingredients:

  • 1 TBS ground cumin
  • 1 Tbs ground white pepper
  • 1 Tbs cayenne
  • 1 Tbs turmeric
  • 1 Tbs kosher salt
  • 2 Tbs ground coriander
  • 2 Tbs ground ginger
  • 2 Tbs garlic powder
  • 2 Tbs onion powder
  • 3 Tbs vegetable oil
  • 6 chicken breasts

Tomato “jam”  ingredients:

  • 5 plum tomatoes
  • 1-2 large Serrano peppers
  • 1 medium to large Spanish or yellow onion
  • 3 Tbs balsamic vinegar
  • pinch of  saffron
  • salt and pepper to taste
  • vegetable oil for brushing the fruit

Herbed Yogurt ingredients:

  • 12 oz plain fat-free greek yogurt
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • salt and pepper to taste
  • 1 packet Splenda

Messy yogurt steps: 

Wash the fresh herbs in water, shake of excess.  Rough chop the herbs and then put all ingredients into the food processor. Use salt and pepper to taste.  Process until smooth and refrigerate if not using immediately.  *can make this up the day before if needed.

Messy vegetable steps:

First, heat the grill to high, and brush the tomatoes and Serrano’s with the vegetable oil.  Chop the onion and with a touch of vegetable oil, cook in a pan on the stove (medium-high) until soft..about 6 minutes.  Turn the heat to low or off while you prepare the tomatoes.  Once the grill is hot, place the oiled vegetables on to charr slightly on each side and only just cooked through – about 10 minutes for the tomatoes. The skin of the tomatoes will split, this is O.K.  Remove from the grill and allow to cool enough for you to give them a rough chop.  Throw the tomatoes and Serrano’s into the pan with the onion and add the balsamic vinegar and saffron, cook until slightly thickened and then season with salt and pepper to taste;  allow to cool off the heat while you fix up the chickens.

Messy Chicken steps:

Mix all the spices and oil together to make a paste, smear a thin layer on the top of each breast and smear the leftovers on the bottoms of the breasts.  Grill 6 – 8 minutes each side or until done for thick breasts. Remove from grill, let rest on a plate for 5 minutes before cutting.  Cut lengthwise into strips, top with the tomato jam and dollop the herbed yogurt on top.  Fantastic!!  Perfect for Dukan protein+ vegetable days – this was our most looked-forward-to meal this week. For Dukan protein only days, leave off the tomato jam,and just have the spiced chicken and the yogurt. Your call, but I don’t think the little bit of herbs in the yogurt counts as a vegetable.  I really hope you like it as much as we did!

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