Tandoori Spiced Chicken with Grilled Tomato Jam and Herbed Yogurt Sauce


It’s not often that you stumble across a greek recipe, let alone have a craving for greek food but when you see a description that says ‘grill’, ‘tandoori’, ‘chicken’, ‘jam’ and ‘yogurt’ you know it has to be (hopefully) good. While I had to make some substitutions because some weren’t available at the grocery store I think it turned out pretty tasty.  The heat from the paste on the chicken is tempered nicely by the cool of the yogurt sauce and the balsamic in the tomato jam adds great flavor.  Although the salt is mesaured out in the ingredient list you have to taste and try to figure out the right balance because I’m sure I exceeded the amount listed.

Ready to start grilling

Ready to start grilling

On the grill

On the grill


Halfway there

Halfway there


Time to start plating

Time to start plating

Adapted from The Food Network



  • 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

Grilled Tomato Jam:

  • 5 plum tomatoes
  • 1 can fire roasted green chiles
  • 2 tablespoons vegetable oil, plus more for grilling
  • Salt and freshly ground pepper
  • 1 small Spanish onion, chopped
  • 3 tablespoons balsamic vinegar

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



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 healthy dollop of Herbed Yogurt.

Tomato Jam:

Heat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill tomatoes 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, green chiles, 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:
Place all ingredients in a bowl and stir until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.



  1. Hulda smith · · Reply

    Great recipe we are going to try this. See you soon.

  2. Mike, you should quit your day job and start ghost writing cook books for Bobby Flay. “The heat from the paste on the chicken is tempered nicely by the cool of the yogurt sauce and the balsamic in the tomato jam adds great flavor.” I can practically taste it!

    1. I was cringing as I wrote it if that makes you feel any better…

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