Chiken Tikka with Charred Tomato Chutney and Warm Flat Bread

1 Cup Plain Yogurt
1 Tbsp Curry Powder
The juice of 1 Lemon
A handful of cilantro leaves
1 & 1/2 lb. of chicken tenders
3 plum tomatoes
1/2 cup tomato sauce
1 tsp mustard seeds
1 tsp coriander seeds
1/2 to 1 tsp crushed red pepper flakes
Coarse salt
Packaged flat breads
1 heart romaine lettuce, shredded

-Rachel Ray 30-Minute Meals 2

Preheat grill pan or indoor electric grill to high. Combine yogurt, curry powder, lemon juice and cilantro in a shallow dish. Add chicken tenders and coat evenly. When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 minutes on each side, until chicken is firm.

Place a small heavy skillet on stovetop over high heat. When very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides, then place in a food processor with the tomato sauce. Return skillet to heat and toast mustard and coriander seeds and crushed red pepper flakes until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind into a chunky chutney and transfer to a small bowl.

After removing chicken from grill, blister and warm the flat bread quickly. Set chicken onto a serving dish with a bowl of tomato chutney and serving spoon alongside. Pile chicken onto flat bread, topping with tomato chutney and shredded romaine.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GABIPATZ.