Best Bobbys Tandoori Spiced Chicken Recipes

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

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 25

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
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

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.
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, serrano, 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.
Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

Bobby's Herbed Yogurt for Tandoori Spiced Chicken image

Provided by Misa3446

Categories < 15 Mins

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

Steps:

Toss the yogurt, mint, and cilantro into a food processor or blender. Blend until everything is well mixed. Salt and pepper to taste. Store in the refrigerator until you are ready to serve.

Bobby's Tandoori Spiced Chicken image

Provided by Misa3446

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon white pepper
1 teaspoon kosher salt
1 tablespoon vegetable oil
3 (8 ounce) boneless skinless chicken breasts
4 pita breads

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.