tandoori chicken sandwich with cilantro chutney an
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.
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 - chicken breasts, boneless and skinless (0.5 lb each)
- 4 tablespoons greek yogurt, plain
- 2 tablespoons ketchup
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon grated ginger
- 2 teaspoons grated garlic
- - salt and pepper
- 1 tablespoon olive oil
- 2 teaspoons butter, unsalted
- 1 cup packed chopped fresh cilantro
- 1 - clove garlic, minced
- 14 - onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 4 tablespoons greek yogurt, plain
- 1/4 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/16 teaspoon cayenne pepper
- 1/16 teaspoon salt
- 8 slices tomato
- 12 slices cucumber
- 8 - torn green lettuce leaves
- 8 slices sesame seed italian bread (each slice 0.5 inch thick), lightly toasted
How To Make tandoori chicken sandwich with cilantro chutney an
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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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 6When the chickens have cooled, slice each chicken breast into 6.
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Step 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.
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