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tandoori chicken sandwich with cilantro chutney an

Hidemi avatar
Recipe by
Hidemi Walsh
@Hidemi
Plainfield, IN

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.

yield 4 serving(s)
method Stove Top

Ingredients For tandoori chicken sandwich with cilantro chutney an

  • 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

How To Make tandoori chicken sandwich with cilantro chutney an

  • 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.
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