Juicy, tender pieces of chicken tikka, bursting with smoky tandoori flavor, are layered with crisp veggies and a creamy mint chutney mayo. A perfect, hearty lunch that brings the best of Indian flavors to a classic sandwich format.
Prep20 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
664cal
38gprotein
36gcarbs
Ingredients
500 g Boneless Skinless Chicken Breast (Cut into 1-inch cubes. Chicken thigh can also be used for a juicier result.)
0.5 cup Hung Curd (Thick, strained yogurt is essential for a non-watery marinade.)
1 tbsp Ginger-Garlic Paste
1 tsp Kashmiri Red Chili Powder (Provides color with mild heat. Adjust to your spice preference.)
Perfectly spiced, protein-packed chicken tikka sandwich – a quick-to-make, energy-giving treat for anytime!
This north_indian dish is perfect for breakfast. With 663.91 calories and 38.33g of protein per serving, it's a nutritious choice for your meal plan.
41gfat
2 tbsp Lemon Juice (Freshly squeezed is best.)
1 tsp Salt (Adjust to taste.)
2 tbsp Vegetable Oil (For cooking the chicken.)
8 slices Bread Slices (Sourdough, ciabatta, or thick-cut multigrain bread is recommended.)
0.5 cup Mayonnaise (Use full-fat for a creamier texture.)
2 tbsp Butter (Softened, for toasting the bread.)
1 medium Red Onion (Thinly sliced into rings.)
1 medium Tomato (Firm and ripe, thinly sliced.)
4 leaves Lettuce Leaves (Romaine or iceberg, washed and dried.)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes with hung curd, ginger-garlic paste, Kashmiri red chili powder, turmeric, garam masala, cumin powder, coriander powder, kasuri methi, lemon juice, and salt.
Mix thoroughly to ensure each piece of chicken is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For a more intense flavor, marinate for 4 hours or overnight.
2
Cook the Chicken Tikka
Heat vegetable oil in a non-stick skillet or grill pan over medium-high heat.
Carefully place the marinated chicken pieces in a single layer, avoiding overcrowding the pan (cook in batches if necessary).
Cook for about 10-12 minutes, turning the pieces every few minutes, until they are golden brown, slightly charred on the edges, and cooked through.
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before roughly chopping into smaller, sandwich-friendly pieces.
3
Prepare the Spread and Toast Bread
In a small bowl, whisk together the mayonnaise and mint chutney until you have a smooth, uniformly colored spread.
Spread a thin layer of softened butter on one side of each of the 8 bread slices.
On a hot griddle or pan, place the bread slices butter-side down and toast until golden brown and crisp, about 2-3 minutes.
4
Assemble the Sandwiches
Lay the toasted bread slices on a clean surface with the toasted side facing down.
Generously apply the mint-mayo spread on the untoasted side of all 8 slices.
On 4 of the slices, layer with a lettuce leaf, a few slices of tomato, and some onion rings.
Top the vegetables with a hearty portion of the cooked chicken tikka.
Place the remaining 4 bread slices on top, spread-side down, and press gently to secure.
5
Serve
For a classic presentation, slice the sandwiches in half diagonally.
Serve immediately while the chicken is warm and the bread is crisp. Enjoy with a side of potato chips, fries, or a fresh green salad.
