A healthy tandoori chicken sandwich made with quick-pan tandoori chicken and a creamy filling using thick hung curd instead of cheese or mayo. Features a fresh green chutney that takes the flavours to the next level. Toasted on the tawa until perfectly crisp and golden, this sandwich is wholesome, satisfying, and incredibly delicious.
High-protein
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Adapted from a video by Your Food Lab
Tandoori Chicken Sandwich Recipe | NO Mayo HEALTHY Filling | तंदूरी चिकन सैंडविच | Sanjyot Keer
breadfor green chutney, helps with consistency1 slice
ice cubeto retain green chutney colour1
waterfor grinding green chutneyas required
bread slicesfor assembling sandwich2
soft butterfor assembly and toasting sandwichas required
green chutneyas preparedas required
Steps
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1
Slice the chicken breast evenly and thinly, working from the thicker side by making horizontal cuts to ensure uniform thickness across all pieces.
2
In a bowl, combine mustard oil, Kashmiri red chilli powder, turmeric powder, garam masala, cumin powder, black salt, cardamom powder, and roasted kasuri methi powder. Add ginger garlic paste, lemon juice, and salt, and mix well.
3
Add thick curd to the spice mixture and mix thoroughly. Add the chicken slices and massage the marinade into every piece, ensuring even coating.
4
Cook the chicken immediately, or if time allows, refrigerate the marinated chicken for 1-2 hours for better flavour absorption.
5
Heat a tawa or pan until very hot, add oil and spread evenly. Place chicken slices on medium-high heat for 3-4 minutes per side until char marks appear and the chicken is cooked through.
6
Flip the chicken slices and cook the other side for the same duration until fully cooked and evenly charred on both sides.
7
Transfer the cooked chicken to a bowl and let it rest for 3-4 minutes before shredding.
8
Shred the rested chicken using your hands. Add diced capsicum, onion, chopped green chilli, thick curd, spring onion greens, fresh coriander, and chaat masala, and mix well.
9
Place a small bowl inside the filling mixture, add hot charcoal to it, and pour ghee over the charcoal. Cover immediately and let the filling smoke for 3-4 minutes. Remove the charcoal bowl and mix the filling well.
10
In a blender, combine fresh coriander, green chillies, garlic, curry leaves, chaat masala, salt, a bread slice, ice cube, and water. Grind into a thick, fine green chutney with vibrant colour.
11
Spread soft butter generously on both bread slices. Spread the green chutney evenly over the butter on both slices.
12
Spoon the tandoori chicken filling onto one slice and spread evenly. Close the sandwich with the second slice.
13
Heat a tawa until warm, apply butter on the surface, and place the sandwich on it. Press gently with a flat plate to help it toast evenly. Once the bottom is golden and crisp, apply butter on the top and carefully flip.
14
Press down again with the plate and toast the second side on medium-low heat until equally golden and crisp.
15
Transfer to a chopping board, cut as desired, and serve hot.
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