Tandoori Chicken Sandwich
Smoky, spiced chicken tucked into toasted bread with crisp onion, cucumber, and a quick mint yogurt spread. It brings classic tandoori flavors into an easy sandwich that works well for lunch or a light dinner.
For 4 servings
- mix · ~3 min
Mix the tandoori marinade.
1.Add 0.5 cup yogurt to a bowl.2.Mix in 1 tsp ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, kasuri methi, 1 tbsp lemon juice, and 0.25 tsp salt.3.Stir until smooth and well combined.TIPA thick marinade coats the chicken better and gives a deeper tandoori finish. - rest · ~15 min
Marinate the chicken.
Add the chicken breast fillets to the marinade and coat well on all sides. Cover and let it rest for 15 minutes.
- mix · ~4 min
Make the mint yogurt spread.
1.Add the remaining 0.25 cup yogurt to a small bowl.2.Finely chop the mint and green chili, then add them to the bowl.3.Mix in the remaining 1 tsp ginger-garlic paste, 1 tbsp lemon juice, and 1 pinch salt.4.Stir until creamy and set aside. - grill · ~15 min
Cook the tandoori chicken.
1.Heat oil in a grill pan or heavy pan over medium heat.2.Place the marinated chicken in the pan in a single layer.3.Cook for 5-6 minutes on the first side until lightly charred.4.Flip and cook 5-6 minutes more until the chicken is fully cooked and reaches 165°F.5.Rest the chicken for 2 minutes, then slice into strips.TIPCook on medium heat so the yogurt marinade browns without burning before the chicken cooks through. - grill · ~5 min
Toast the bread.
1.Spread butter lightly on one side of each bread slice.2.Toast the bread on a hot pan until golden on both sides.3.Remove and keep the slices warm. - assemble · ~4 min
Assemble the sandwiches.
1.Spread mint yogurt on 4 bread slices.2.Top with sliced onion, cucumber, and tomato.3.Add the warm tandoori chicken strips and sprinkle cilantro on top.4.Cover with the remaining bread slices and press gently. - serve
Cut the sandwiches and serve.
Slice each sandwich in half and serve right away while the bread is crisp and the chicken is warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken fillets dry before marinating so the yogurt-spice mix clings instead of sliding off.
- 2Crush the kasuri methi between your palms just before adding it to release more aroma into the marinade.
- 3Do not overcrowd the pan; cook the fillets in batches if needed so they char rather than steam.
- 4Let the cooked chicken rest briefly before slicing to keep the strips juicy inside the sandwich.
- 5Slice onion, cucumber, and tomato very thin so the sandwich stays neat and easy to bite through.
- 6If making ahead, store the mint yogurt spread and sliced vegetables separately and assemble just before serving to keep the bread crisp.
Adapt it for your goals.
Whole-wheat
Use whole-wheat bread for a heartier sandwich with more texture and a nuttier flavor.
high proteinHigh-protein
Pile in extra cooked chicken and go lighter on the bread for a more filling, protein-focused meal.
paneerPaneer
Swap the chicken for paneer strips marinated the same way for a vegetarian version with classic tandoori flavors.
spicierSpicier
Add extra green chili to the spread or a pinch more red chili powder to the marinade for more heat.
Why this is on our healthy list.
Lean Protein from Chicken
Chicken breast makes this sandwich satisfying and helps turn it into a balanced lunch or light dinner.
Herb-Forward Freshness
Mint and cilantro add fresh flavor without needing heavy sauces, keeping the sandwich bright and lighter tasting.
Yogurt-Based Spread
Using yogurt for both the marinade and spread adds creaminess and tang while avoiding a mayo-heavy filling.
Frequently asked questions
Yes, you can marinate it for a few hours in the fridge for deeper flavor. Because yogurt and lemon are acidic, avoid leaving it too long overnight if the fillets are very thin.
