Tandoori chicken sandwich recipe made with chicken, sandwich bread, mayonnaise and tomato sauce. You can make these easy tandoori grilled chicken sandwiches on a grill pan or tawa for breakfast or snack. Great for meal prep.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Appetizer, Breakfast
Cuisine: Indian
Servings: 3sandwiches
Calories: 410kcal
Author: Preeti
Equipment
Grill pan or Tawa (Iron griddle) or Pan
Ingredients
To marinate the chicken
1chicken breastslice it into half
¼cupthick yogurt
1tablespoonginger garlic paste
Salt to taste
¼teaspoonturmeric powder
1teaspoonKashmiri red chili powder + ½ teaspoon spicy red chili powderif you do not prefer spicy skip adding spicy red chili powder
3teaspooncoriander powder
1teaspoontandoori chicken masala
1teaspoonKasuri methidried fenugreek leaves
2teaspoonoil
To grill Tandoori chicken
2teaspoonoil
For Mayonnaise spread
½cupmayonnaise
¼cuptomato sauce
For assembling Tandoori chicken sandwich
2teaspoonbutter
sandwich bread6 slices
green chutney(optional. Recipe is given in the notes)
Instructions
Marinate the chicken with the ingredients given in the ingredient list. Set it aside for 30 minutes in the refrigerator.
Heat a grill pan over medium heat. Grease it with oil.
Grill the chicken until char marks appear on both sides and the chicken is completely cooked. Set it aside. Let it rest for 10 minutes.
Now chop the chicken and keep it aside on a plate. Cover it.
Next, prepare the mayonnaise spread by combining mayonnaise with tomato sauce. Remove and set it aside.
To assemble the sandwich, spread the prepared mayo spread on one slice of the bread.
Now layer the tandoori chicken on it.
On the other bread slice, spread green chutney (optional). Recipe in the notes. Or you can spread mayonnaise spread on it.
Cover the sandwich with this slice.
Apply butter on the top.
Heat a grill pan or a Tawa on medium heat.
Place the butter side facing the pan/Tawa. Apply butter on top.
Toast the sandwich until crisp on both sides. Remove it to a plate.
Grilled tandoori chicken sandwich is ready to serve.
Video
Notes
Use thick yogurt for marinating the chicken. If the yogurt is thin or watery, the marinade will come off while you grill the chicken.
After cooking the chicken, give it a resting time of 10 minutes before chopping it.
I have used two red chili powders in this recipe. Kashmiri red chili powder will give a bright red color to the chicken and spicy red chili powder will spice it up. If you do not prefer spicy then skip adding spicy red chili powder to it.
You can grill it on a Tawa (iron griddle) or a grill pan.
The addition of green chutney is optional. I like to add green chutney to my sandwiches. It gives a spicy Indian touch to the sandwich. Skip if you do not have it.
To prepare green chutney
Ingredients: 1 cup coriander leaves, ½ cup mint leaves, ¼ cup roasted putana/chana/puffed chickpeas, 2-3 roasted green chilies (roasted), 1 tablespoon lemon juice & salt to taste.
Method: Place all the ingredients in a mixer jar. Add little water & grind it to a fine paste.
Storage suggestions: You can prepare & store green chutney in an airtight container in the refrigerator. Stays good for a week. You can freeze this green chutney. Stays good for a month.