Tandoori Chicken



With Wild Blueberry Fig Sauce!


2⁄3 cups
Wyman's Frozen Wild Blueberries
1⁄2 cup
Wild Blueberry jam
1⁄2 cup
Fresh Figs, chopped (or substitute pears)
1⁄2 teaspoon
Orange zest
2⁄3 cups
cooked red lentils
1⁄4 teaspoon
1⁄4 teaspoon
1⁄4 teaspoon
Powdered coriander
1 1⁄2 pound
Skinless chicken breasts
1 package
Tandoori Tikka marinade (or Tandoori Chicken marinade)
1⁄2 cup
Low-fat, plain yogurt
1 tablespoon
Oil (or cooking spray)
12 units


Marinate Chicken: Chop chicken breast into bite-sized chunks. Stir together Tandoori marinade and yogurt in medium bowl and add chicken. Cover and let marinate for at least 1 hour. 

For Sauce: Stir together frozen Wild Blueberries and jam in a small saucepan. Rinse and chop figs. Add figs and orange zest. Cook sauce stirring until it just comes to a simmer. Remove from heat, cool slightly, add lentils and season with salt, pepper and coriander. 

For Skewers: Pre-heat oven to 425°F. Remove chicken from the marinade and drain in a colander. Place chicken pieces in an oiled 11x13-inch glass baking dish, without allowing them to touch. Roast 8–10 minutes until done. Place chicken on skewers. Serve with the Wild Blueberry dipping sauce. 

Traditionally accompanied by rice as an entrée.

Courtesy of the Wild Blueberry Association of North America

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SourceWild Blueberry Association of North America