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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (124)

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Average Rating:

Total Reviews: 124

Showing 111-120 of 124

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  • on September 30, 2008

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    This is ridiculously good! So easy and the flavors are amazing!!. I cut the recipe in 1/4 just to make for myself. Worked great. I also didn't feel like cleaning the grill, so I broiled the tomatoes and serrano until charred and sauteed the chicken after pounding to about 1/2 to 1/4 inch thick. Delicious! Don't skip the tomato jam! I used non-fat greek yogurt and substituted parsley for mint. The cilantro was fantastic. Also, didn't realize I was out of ground ginger, so used somewhat less of ground nutmeg. I thought it tasted great. Yummmm.....

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  • on September 29, 2008

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    I am a huge Bobby Flay fan - try not to miss any episodes and I treasure his cookbooks. I prepared this recipe for dinner guests - it was a huge hit. I used canned roma tomatoes - and simmered the tomato jam for 30 minutes as someone suggested. I baked the chicken in foil (for convenience and my grill was down it was very moist and tender and the spices were perfect. I look forward to preparing this recipe again. Thank you Bobby!

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  • on August 07, 2008

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    I've never been a fan of any of Bobby Flay's shows but when I saw this recipe I figured I'd give it a try because it looked intriguing. It turned out just great! The chicken was perfectly spiced, flavorful but not too spicy (we put the rub on both sides of the chicken rather than just 1. I don't like tomatoes so we were tempted to either skip the tomato jam or just use salsa instead but we're so glad we decided to try that part too. The jam cooks down to a great consistency and taste (not like raw tomatoes at all and it really adds a great depth of flavor to the whole dish. The yogurt sauce adds the right cooling touch (we used nonfat Greek yogurt. This recipe is definitely a keeper!

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  • on May 12, 2008

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    We make this recipe frequently and love it. The key to the tomato jam is to let it simmer for awhile -- at least a half hour. I shortcut it by using a 28-oz can of whole tomatoes. Both the chicken and the tomato jam tend to be pretty spicy, but the herbed yogurt cools things down. We use regular plain yogurt for the herbed yogurt, and we don't do the pita breads.

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  • on April 21, 2008

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    I expected much more from five stars and Bobby Flay. surprisingly disappointed.

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  • on April 05, 2008

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    i thought is was easily prepared , the taste was absolute , only problem was my location the greek yogurt itself was a bit to find had to travel average 50 miles to get it at a wegmans but worth the trip bobby your the man many thanks

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  • on April 03, 2008

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    Superb recipe. Unbelievable flavors.

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  • on March 11, 2008

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    im sorry but this was not edible & we had to toss it~ we ended up just eating our naan for dinner (how terrible
    i was so upset after following the recipe exactly (except i rubbed the spice on both sides of the chicken instead of one side & used less chicken since it was for just two of us it was soooo spiced up & just not good at all. i wasted my time, energy & ingredients on this one will NEVER make this one again~ in fact i am removing it out of my recipe box.

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  • on August 10, 2007

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    I tried this with a low carb tortilla and it was very good. Hubby liked it as well..

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  • on July 23, 2007

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    This is great but you don't need "Tablespoons" of spices-Use teaspoons instead and it's more than enough spice mix. Spices are expensive! The tomato jam is wonderful but I added 1 T. honey and it really gave some richness to the sauce. I omitted the cilantro (yuk! and used 2 T. dried minced onions and the mint and it was wonderful. Thanks, Bobby!!!

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