Tender, spicy tandoori chicken pieces tucked into toasted bread with a cooling mint-yogurt spread and crisp veggies. This fusion sandwich brings the best of Indian flavors to a classic lunch favorite, ready in about 35 minutes.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
791cal
49gprotein
41gcarbs
48g
Ingredients
600 g Boneless Skinless Chicken Breast (Cut into thin fillets or 1-inch cubes)
1 cup Curd (Use thick or Greek yogurt)
2 tbsp Ginger Garlic Paste
3 tbsp Lemon Juice (Divided use)
2 tbsp Tandoori Masala
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Crispy, golden French fries tossed in a zesty and aromatic Indian spice mix. This popular street-food snack is the perfect fusion of flavors, ready in minutes and impossible to resist.
Tangy Tandoori Chicken Sandwich with crispy masala fries. A protein-packed, kid-approved delight!
This punjabi dish is perfect for breakfast. With 1213.83 calories and 54.67g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
Vegetable Oil
(For cooking the chicken)
0.5 cup Mayonnaise
0.25 cup Fresh Mint Leaves (Packed)
0.25 cup Coriander Leaves (Packed)
1 pc Green Chili (Adjust to spice preference)
0.5 tsp Cumin Powder
8 pc Bread Slices (Sourdough, ciabatta, or thick white bread recommended)
2 tbsp Butter (Softened)
1 pc Red Onion (Medium, thinly sliced)
1 pc Tomato (Large, sliced)
8 pc Lettuce Leaves (Romaine or iceberg)
4 slice Provolone Cheese (Optional)
Instructions
1
Marinate the Chicken
In a large bowl, whisk together the curd, ginger-garlic paste, 2 tbsp lemon juice, tandoori masala, Kashmiri red chili powder, turmeric powder, garam masala, and salt until smooth.
Add the chicken fillets, ensuring each piece is thoroughly coated in the marinade.
Cover the bowl and refrigerate for at least 30 minutes, or ideally for 4-6 hours for maximum flavor and tenderness.
2
Prepare the Mint Yogurt Mayo
While the chicken marinates, combine the mayonnaise, fresh mint leaves, coriander leaves, green chili, the remaining 1 tbsp of lemon juice, and cumin powder in a small blender or food processor.
Blend until the sauce is smooth and creamy. Taste and add a pinch of salt if needed. Set aside.
3
Cook the Tandoori Chicken
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Carefully place the marinated chicken fillets in the hot pan, avoiding overcrowding (cook in batches if necessary).
Cook for 5-7 minutes per side, until the chicken is cooked through with a nice char. The internal temperature should reach 165°F (74°C).
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.
4
Toast the Bread and Assemble
Lightly butter one side of each bread slice.
On a clean pan or griddle over medium heat, place the bread slices butter-side down. Toast for 2-3 minutes until golden brown and crisp.
To assemble, spread a generous layer of the mint yogurt mayo on the un-toasted side of all 8 bread slices.
On 4 of the slices, layer with lettuce, tomato slices, sliced red onion, and the sliced tandoori chicken.
If using, place a slice of provolone cheese on top of the chicken.
Top with the remaining 4 slices of bread, mayo-side down. Press gently to secure.
5
Serve Immediately
Slice the sandwich in half diagonally and serve immediately with a side of chips or a simple salad.
4
Serving size: 1 serving
422cal
5gprotein
43gcarbs
27gfat
Ingredients
900 g Russet Potatoes (About 4 large potatoes)
4 cup Vegetable Oil (For deep frying)
1.5 tsp Chaat Masala
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
1 tsp Salt (Adjust to taste)
0.5 tsp Amchur Powder (Dried mango powder)
0.5 tsp Cumin Powder
0.25 tsp Turmeric Powder
2 tbsp Coriander Leaves (Finely chopped, for garnish)
1 pc Lemon (Cut into wedges for serving)
Instructions
1
Prep and Soak Potatoes
Wash, peel, and cut the potatoes into uniform 1/4 to 1/2-inch thick sticks.
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or up to 2 hours. This step removes excess starch, which is key for crispy fries.
Drain the potatoes thoroughly. Spread them on a clean kitchen towel and pat them completely dry. Any moisture will cause the hot oil to splatter.
2
Prepare the Masala Mix
In a small bowl, combine the chaat masala, Kashmiri red chilli powder, salt, amchur powder, cumin powder, and turmeric powder.
Mix until well combined and set aside. This ensures even seasoning later.
3
First Fry (Blanching)
Heat the oil in a deep pan or kadai over medium heat until it reaches 300°F (150°C). Use a thermometer for accuracy.
Working in small batches to avoid overcrowding, carefully add the dried potato sticks to the hot oil.
Fry for 3-5 minutes. The fries should be cooked through and soft but remain pale in color. They should not be brown at this stage.
