These Tandoori Chicken Sandwiches bring the vibrant, aromatic flavors of Indian cuisine to a handheld meal that is both comforting and exciting. The chicken breasts are marinated in a rich mixture of plain yogurt, fresh ginger, garlic, and warm spices like cumin, coriander, and turmeric, which tenderizes the meat and infuses it with deep flavor. Grilled or broiled until charred and juicy, the chicken is then sliced and stacked on lightly toasted sourdough bread. The addition of a creamy Indian-spiced mayonnaise adds a tangy, smooth counterpoint to the savory, spiced meat. Perfect for a summer barbecue or a quick weeknight dinner, these sandwiches offer a delicious twist on the classic grilled chicken sandwich.
Tandoori Chicken Sandwiches – Bon Appetit
Description
These Tandoori Chicken Sandwiches bring the vibrant, aromatic flavors of Indian cuisine to a handheld meal that is both comforting and exciting. The chicken breasts are marinated in a rich mixture of plain yogurt, fresh ginger, garlic, and warm spices like cumin, coriander, and turmeric, which tenderizes the meat and infuses it with deep flavor. Grilled or broiled until charred and juicy, the chicken is then sliced and stacked on lightly toasted sourdough bread. The addition of a creamy Indian-spiced mayonnaise adds a tangy, smooth counterpoint to the savory, spiced meat. Perfect for a summer barbecue or a quick weeknight dinner, these sandwiches offer a delicious twist on the classic grilled chicken sandwich.Ingredients
Directions
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Arrange boneless, skinless chicken breast halves in a single layer in a large glass baking dish.
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Sprinkle chicken with 2 tablespoons fresh lemon juice and season with salt.
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In a medium bowl, mix 1 cup plain yogurt, 2 tablespoons chopped fresh ginger, 2 chopped garlic cloves, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon turmeric.
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Pour the yogurt marinade over the chicken breasts and turn to coat evenly.
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Cover the dish and refrigerate for 3 to 8 hours to marinate.
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Preheat a barbecue grill to medium-high heat or preheat the broiler.
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Remove chicken breasts from the marinade, letting excess drip off (do not wipe clean).
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Grill or broil chicken until just cooked through, about 5 minutes per side.
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Remove chicken from heat and let cool slightly.
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Lightly toast or grill 12 slices of sourdough bread.
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Spread one side of each bread slice generously with Indian Spiced Mayonnaise.
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Slice the cooked chicken breasts diagonally.
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Place slices from one breast atop each of 6 sourdough bread slices.
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Top with the remaining 6 bread slices, mayo-side up.
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Cut each sandwich in half and serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 358.5kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 4.9g25%
- Cholesterol 133.5mg45%
- Sodium 123.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 40.5g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
