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

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup mint leaves fresh chopped
• 2 tablespoons garlic powder 
• 1 cup greek yogurt 
• 1 tablespoon ground cayenne 
• 2 tablespoons ground coriander 
• 1 tablespoon ground cumin 
• 2 tablespoons ground ginger 
• 1 tablespoon ground pepper white
• 1 tablespoon ground turmeric 
• 1 tablespoon kosher salt 
• 1 small onion spanish chopped
• 2 tablespoons onion powder 
• 4  pita breads warmed
• 5  plum tomatoes 
• 1 pinch saffron threads 
• 4 servings salt and pepper freshly ground
• 1  serrano chile 
• 24 ounce chicken breasts boneless skinless
• 2 tablespoons vegetable oil plus more for grilling
• 3 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• sauce pan
• grill

Directions

1. Watch how to make this recipe.
2. Heat grill to medium-high.
3. 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.
4. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices.
5. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
6. Heat grill to high.
7. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred.
8. Remove from the grill and coarsely chop.
9. Heat oil in a medium saucepan on the grates of the grill or on the side burners.
10. Add the onion and cook until soft.
11. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper.
12. Transfer to a bowl and let cool to room temperature before serving.
13. Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.