Ingredients

Ingredients

4 pcs. ROSIE® Organic Thin Sliced Boneless Skinless Chicken Breast
1 cup plain yogurt
3 tbsp. olive oil
1/2  lemon, juiced
4 cloves garlic, minced
1 tbsp. Sonoma Spice Queen Garam Masala
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. Sonoma Spice Queen Chili Mix
1 tsp. kosher salt
 
  CHUTNEY:
2 cups fresh cilantro leaves
1 cup fresh mint leaves
1 tsp. cumin seeds
green chile peppers, seeded and chopped
2 cloves garlic
(1/4-inch) knob ginger
1/2  lemon, juiced
  Kosher salt, to taste
 
  ASSEMBLY:
4 loaves naan, grilled
1 small red onion, sliced thin
1/2  English cucumber, cut 1/8-inch strips
Method

Method

1 For the chicken, whisk yogurt, oil, lemon juice, garlic, garam masala, coriander, cumin, turmeric, chili mix and salt in a small bowl. Place chicken in a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover and refrigerate for at least 4 hours.
2 For the chutney, place all ingredients in a food processor or blender and puree, scraping down the sides as needed, until smooth, about 30 seconds. Set aside for serving with sandwiches.
3 Heat grill to medium heat and brush grates with oil. Remove chicken from marinade and pat dry. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 4-5 minutes per side.
4 Serve grilled chicken on naan with chutney, red onion and cucumber.

Drink Pairing: California Pinot Blanc

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