Chicken Sandwich
A juicy, spiced chicken breast fillet nestled between soft bread slices with a tangy, creamy spread and crisp fresh vegetables. This Indian-style chicken sandwich brings together a lightly marinated, pan-grilled chicken patty with the crunch of onions, tomatoes, and lettuce, finished with a zesty mayo and a sprinkle of chaat masala for a burst of street-style flavor.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.2.Add the 4 thin chicken fillets and coat evenly with the marinade.3.Cover and let rest for 10 minutes at room temperature.TIPPound the chicken lightly with a rolling pin before marinating for even quicker cooking and tenderness. - grill · ~10 min
Grill the chicken fillets.
1.Heat a grill pan or tawa over medium-high heat and brush with oil.2.Place the marinated chicken fillets on the hot pan.3.Cook for 4-5 minutes on the first side until golden brown grill marks appear.4.Flip and cook the other side for another 4-5 minutes until the chicken is cooked through and the juices run clear.5.Remove from heat and rest for 2 minutes.TIPDon't move the fillets for the first 3 minutes — this helps form a nice crust and prevents sticking. - mix · ~1 min
Prepare the creamy spread.
1.In a small bowl, mix together mayonnaise, tomato ketchup, chaat masala, and crushed black pepper.2.Stir until smooth and well combined. - assemble · ~3 min
Assemble the sandwiches.
1.Toast the bread slices lightly if desired.2.Spread the prepared mayo-ketchup mix on one side of each bread slice.3.Place a lettuce leaf on 4 bread slices.4.Top with a grilled chicken fillet.5.Add onion rings and tomato slices.6.Cover with the remaining bread slices, spread side down.7.Press gently and cut diagonally.TIPLightly toasting the bread gives a lovely crunch and prevents it from going soggy. - serve
Serve immediately.
Plate the sandwiches with a handful of potato chips or a side of tomato ketchup for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound chicken fillets to even thickness for uniform cooking and tenderness.
- 2Let the marinated chicken rest for at least 10 minutes to allow flavors to penetrate.
- 3Don't move the fillets during the first 3 minutes of grilling to get a good crust.
- 4Rest the grilled chicken for 2 minutes before slicing to keep juices inside.
- 5Lightly toast the bread to prevent sogginess from the spread and veggies.
- 6Assemble sandwiches just before serving to keep bread crisp and vegetables fresh.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon finely chopped green chilies or a dash of hot sauce to the marinade for extra heat.
cheesyCheesy
Place a slice of mozzarella or cheddar on the grilled chicken during the last minute of cooking, then cover the pan to melt.
low carbLow-carb
Skip the bread and serve the grilled chicken and veggies over a bed of lettuce or in lettuce wraps.
air fryerAir-fryer
Cook the marinated fillets in an air fryer at 180°C for 10-12 minutes, flipping halfway, for a lighter, crispier result.
Why this is on our healthy list.
Lean Protein
Chicken breast provides a high-quality, low-fat protein source that supports muscle repair and keeps you full longer.
Digestive Aid
Yogurt in the marinade contains probiotics that can promote gut health, and turmeric offers anti-inflammatory properties.
Rich in Vitamins
Fresh tomatoes and lettuce add vitamin C, vitamin K, and antioxidants with very few calories.
Frequently asked questions
Yes, boneless chicken thighs work well. Increase cooking time by about 2 minutes per side and check for doneness.
