Tandoori Chicken Sandwich with Cilantro Chutney an

Hidemi Walsh

By
@Hidemi

I love Indian food. When I make tandoori chicken, I make cilantro chutney too. When I ate those with naan bread, I came up with this recipe.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Method:
Stove Top

Ingredients

2
chicken breasts, boneless and skinless (0.5 lb each)
4 Tbsp
greek yogurt, plain
2 Tbsp
ketchup
1 Tbsp
curry powder
1 tsp
chili powder
1 tsp
grated ginger
2 tsp
grated garlic
salt and pepper
1 Tbsp
olive oil
2 tsp
butter, unsalted
1 c
packed chopped fresh cilantro
1
clove garlic, minced
14
onion, chopped
1/2 tsp
salt
1 tsp
sugar
1/8 tsp
cayenne pepper
1 Tbsp
lemon juice
4 Tbsp
greek yogurt, plain
1/4 tsp
sugar
1/4 tsp
ground cumin
1/16 tsp
cayenne pepper
1/16 tsp
salt
8 slice
tomato
12 slice
cucumber
8
torn green lettuce leaves
8 slice
sesame seed italian bread (each slice 0.5 inch thick), lightly toasted

Step-By-Step

1Make tandoori chicken. Put the chicken breasts into a bowl with 4 tablespoons yogurt, ketchup, curry powder, chili powder, ginger and 2 teaspoons grated garlic. Add salt and black pepper to taste. Rub the chicken breasts, cover and refrigerate for 1 hour.
2Make cilantro chutney. Put cilantro, chopped onion, minced garlic, 1/2 teaspoon salt, 1 teaspoon sugar, 1/8 teaspoon cayenne pepper and lemon juice into a food processor. Process to a fine paste.
3After 1 hour, take the chickens out. In a skillet, heat olive oil over medium heat. Put chicken breasts into the skillet and cook until the bottom sides are brown. Turn the chickens, cover, reduce heat to medium-low heat and cook chickens until chickens are no longer pink.
4Wipe off the fat in the skillet and add butter and the marinade sauce remaining in the bowl. Simmer for about 2-3 minutes until the sauce is thickened shaking the skillet to coat the chickens with the butter and sauce. Remove the skillet from the heat and let cool.
5Make Raita sauce. In a small bowl, mix together 4 tablespoons yogurt, 1/4 teaspoon sugar, ground cumin, 1/16 teaspoon cayenne pepper and 1/16 teaspoon salt.
6When the chickens have cooled, slice each chicken breast into 6.
7Assemble sandwiches. On 1 slice bread, put lettuce leaves, put raita sauce, 2 tomato slices, 3 cucumber slices, 3 slices tandoori chicken and spread cilantro chutney on top. Put the other slice bread to close sandwich. Repeat this to make 3 more sandwiches.

About this Recipe

Course/Dish: Chicken, Sandwiches
Main Ingredient: Chicken
Regional Style: Indian
Hashtag: #sandwich