Grilled chicken with Ricotta sauce

The Ricotta adds creaminess that softens this spicy sauce and makes it the perfect complement to the seasoned, grilled chicken.

Preparation:  20 min
Cooking: 25 min
Servings: 6 servings

Ingredients

Ricotta sauce:

2 tbsp (30 mL) butter

2 tbsp (30 mL) garlic, chopped

Salt and freshly ground pepper

1 Pack (200 mL) Patak’s Tandoori Cooking Sauce

3/4 cup (175 mL) water

1/2 cup (125 mL) plain yogurt

1/2 cup (125 mL) Canadian Ricotta

Grilled chicken:

6 chicken breasts, boneless and skinless

2 tbsp (30 mL) garam masala

1 tsp (5 mL) smoked paprika

Salt and freshly ground pepper

2 tbsp (30 mL) butter

Preparation

Ricotta sauce:

Melt butter in a large skillet over medium-high heat and cook garlic for 30–60 seconds or until golden. Sprinkle with salt and pepper.

Reduce to low heat and add tandoori sauce, water and yogurt. Cook for 6–10 minutes or until sauce thickens.

Add Ricotta and stir to combine. Set aside.

Grilled chicken:

On one side of each chicken breast, sprinkle garam masala, paprika, salt and pepper.

In a grill pan over medium-high heat, melt butter and place spiced side of chicken breasts down in pan. Cook for 8–12 minutes or until golden brown.

Flip over and cook for 5 minutes more or until cooked through.

Serve with a Feta mango salad.

Tips

Cheese alternatives: Canadian Cream Cheese, Mascarpone, Quark cheese.