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.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Make 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.
2
Make 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.
3
After 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.
4
Wipe 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.
5
Make 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.
6
When the chickens have cooled, slice each chicken breast into 6.
7
Assemble 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