Spicy tandoori chicken breast with grilled tomato jam and herb yogurt

Ingredients:

Chicken

• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tablespoons ground ginger
• 2 tbsp. ground coriander
• 1 tbsp. l. ground cumin
• 1 tbsp. ground cayenne pepper
• 1 tbsp. ground turmeric
• 1 tbsp. ground white pepper
• 1 tbsp. salt
• 3 chicken breasts, 200g each, boneless and skinless
• 3 tablespoons of vegetable oil
• 4 pitas, heated on the grill

Grilled Tomato Jam

• 5 plum tomatoes
• 1 serrano pepper
• 2 tbsp vegetable oil + extra for grilling
• 1 finely chopped Spanish onion
• 3 tablespoons balsamic vinegar
• A pinch of saffron

Yogurt with herbs

• 1 cup Greek yogurt
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro leaves

Preparation:

1. Preheat the grill to medium-high heat. In a medium bowl, combine all the spices with oil to form a paste. Spread a thin layer of the spice paste on one side of each chicken breast.
2. Innings:
   
   Grill for 3-4 minutes per side until cooked through. Remove from the grill, let rest for 5 minutes, and slice lengthwise into 1-cm-thick slices. Serve on pitas with chicken slices, a little tomato jam, and a little herb-infused yogurt.
3. Grilled Tomato Jam:
   
   Preheat the grill to high heat. Brush the tomatoes and serrano peppers with oil and season with salt and pepper. Grill the tomatoes and peppers on all sides until the skins are blackened. Remove from the grill and coarsely chop.
4. Heat oil in a medium saucepan on the grill or burners. Add the onion and cook until softened. Add the tomatoes, serrano pepper, balsamic vinegar, and saffron and cook until the jam thickens. Season with salt and pepper to taste. Transfer the jam to a bowl and let cool to room temperature before serving.
5. Yogurt with herbs:
   
   Place all ingredients in a food processor and puree. Season with salt and pepper to taste. Refrigerate if not prepared ahead of time.