Indian · Lunch
Chicken Tikka Sandwich
Tandoori-Spiced Chicken Toastie
Boneless chicken thighs marinated in yogurt, ginger-garlic paste and warm tandoori spices, seared until charred, then folded into a buttery griddled sandwich with red onion, cilantro and a cooling mint-yogurt spread. Toasted between slices of soft white bread for a smoky, spiced Indian tikka handheld.
$4
15 minsPrep
14 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
589Calories
48.9gProtein
25.4gFat
41.1gCarbs
7.4gSugar
3.1gFiber
1114mgSodium
233mgChol
Instructions
1
Prep
Combine greek yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, cumin and salt in a bowl, then coat the chicken strips fully.
2
Marinate
Cover the bowl and chill the chicken in the fridge for 60 minutes.
3
Sear
Heat the vegetable oil over medium-high and cook the marinated chicken 6 to 8 minutes, turning, until charred at the edges and no pink remains.
4
Build
Stir the spread yogurt with lemon juice and half the cilantro, spread over both white bread slices, then layer chicken, sliced red onion and remaining cilantro.
5
Plate
Butter the outer faces and griddle over medium 3 to 4 minutes per side, pressing gently, until golden and crisp, then cut diagonally and serve.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g boneless chicken thigh, cut into strips
- 3 tbsp45g greek yogurt
- 1 tbsp1 tbsp ginger-garlic paste
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp ground cumin
- 2 slices70g white bread
- 1 tbsp14g butter, softened
- 2 tbsp30g greek yogurt, for spread
- 2 tbsp6g cilantro
- 1/41/4 red onion (30g)
- 1 tsp1 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 1 tsp1 tsp vegetable oil