Best 3 Tandoori Chicken Sandwiches Recipes
**Tantalize your taste buds with the tantalizing flavors of succulent tandoori chicken nestled between soft, fluffy buns in these delectable Tandoori Chicken Sandwiches.**
Prepared with a vibrant blend of aromatic spices, succulent chicken is marinated in yogurt and grilled to perfection, resulting in a juicy, flavorful filling. Accompanied by a trio of vibrant chutneys - a refreshing mint chutney, a spicy coriander chutney, and a tangy tomato chutney - these sandwiches offer a symphony of flavors that will ignite your senses. Served with a side of crisp, refreshing cucumber salad, this dish promises a culinary journey that is both satisfying and unforgettable.
TANDOORI MASALA CHICKEN SANDWICHES
This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.
Nutrition Facts : Calories 415 calories, Fat 19g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.
TANDOORI CHICKEN PANINI
The tandoori-style spices in this chicken give it a bold flavor that's so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. -Yasmin Arif, Manassas, Virginia
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with 2 forks. Stir in green onions., Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
Nutrition Facts : Calories 351 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 830mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TANDOORI CHICKEN SANDWICHES
Categories Sandwich Chicken Ginger Marinate Yogurt Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- For Sandwiches:
- Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
- Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
- For Mayonnaise:
- Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.
Tips for Making Tandoori Chicken Sandwiches
- Choose the right chicken: For the best results, use boneless, skinless chicken breasts or thighs. Chicken breasts are leaner, while thighs are more flavorful.
- Make sure the chicken is well-marinated: The yogurt marinade helps to tenderize the chicken and infuses it with flavor. Be sure to marinate the chicken for at least 6 hours, or overnight for even better flavor.
- Cook the chicken over high heat: This will help to create a nice char on the outside of the chicken while keeping the inside moist. If you are using a grill, cook the chicken over direct heat for about 10 minutes per side.
- Use a flavorful sauce: The mint-cilantro chutney is a perfect complement to the tandoori chicken. It is tangy, refreshing, and flavorful. You can also use other sauces, such as raita or tamarind chutney.
- Serve the sandwiches on a sturdy bun: A sturdy bun will help to hold up to the juicy chicken and sauce. You can also use naan bread or roti.
Conclusion
Tandoori chicken sandwiches are a delicious and easy-to-make meal that is perfect for a summer cookout or a quick weeknight dinner. The chicken is marinated in a flavorful yogurt marinade and then grilled or roasted until cooked through. The sandwiches are served on a sturdy bun with a mint-cilantro chutney. These sandwiches are sure to be a hit with everyone who tries them!
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