Ingredients
- 1 Each 6" white corn tortilla (10620)
- 1 Each chicken breast, boneless, skinless
- As Needed Tandoori Spice Paste, commercially prepared
- 2 Oz. Plain Yogurt
- 2.5 Oz. Golden Raisin Chutney, see related recipe
- 5 Oz. Golden Apples, julienne slice
- 4 Oz. Shredded Carrots
- 3 Oz. Cucumber and Mint Raita, see related recipe
Directions
- Whisk together Tandoori Spice Paste and yogurt until smooth. Note: Tandoori Spice Paste can be found in Indian Specialty Markets.
- Coat chicken in Tandoori Yogurt and cover refrigerated at least 2–4 hours. Remove chicken from yogurt and place on preheated grill, and cook until internal temperature reaches 165° F. Remove from h eat, and cut into 1/4" strips.
- Heat Mission® White Corn Tortilla and spread Golden Raisin Chutney evenly on tortilla.
- Place shredded carrots and apples in center of tortilla. Top with Tandoori Grilled Chicken Strips.
- Serve with a side of Cucumber and Mint Raita for dipping.
Ingredients- 1 Tbsp. Olive Oil
- 6 Oz. Yellow Onions, 1/4" dice
- 10 Oz. Fresh Pineapples, 1" dice
- 2 Oz. Light Brown Sugar
- 12 Oz. Golden Raisins
- 1 tsp. Ginger Paste
- 1/8 tsp. Cloves, ground
- 1 tsp. Kosher Salt
- .5 tsp. Ground Cinnamon
- 1/8 tsp. Allspice
- 4 Oz. Tangerine Juice
- 2 Oz. Water
- 1 Tbsp. Mint Leaves, chopped
Directions
- Heat olive oil in sauce pan over medium heat. Add onions and sauté until onions begin to caramelize.
- Add pineapple, brown sugar, golden raisins, ginger, and spices.
- After sugar dissolves, add tangerine juice and water.
- Bring mixture to a simmer and continue simmering until about 75% of liquid is absorbed. Add in mint.
- Remove from heat.
- Let cool; label, date and refrigerate.
Ingredients- 1 cup Plain Yogurt
- .5 large Cucumbers, peeled and diced
- 2 Tbsp. Mint Leaves, chopped
- .25 tsp. Ground Cumin
- .25 tsp. Sugar
- .25 tsp. Paprika
Directions
- Combine all ingredients except paprika and refrigerate.
- Garnish with a sprinkle of paprika just before serving.
