Tandoori Masala Chicken Sandwiches Recipes
TANDOORI MASALA SPICE MIX
I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!
Provided by TheBritishBaker
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 2.9 g, Fat 0.8 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 0.2 g
TANDOORI CHICKEN SANDWICHES
Categories Sandwich Chicken Ginger Marinate Yogurt Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- For Sandwiches:
- Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
- Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
- For Mayonnaise:
- Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.
TANDOORI CHICKEN PANINI
The tandoori-style spices in this chicken give it a bold flavor that's so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. -Yasmin Arif, Manassas, Virginia
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with 2 forks. Stir in green onions., Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
Nutrition Facts : Calories 351 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 830mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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- Arrange chicken in a wide, shallow dish. Put 3/4 cup of the yogurt, ginger, paprika, 1 teaspoon of the salt, garlic powder, cinnamon, cloves, cardamom, cayenne, bay leaves, garlic, onion and 1/4 cup water into a blender, and purée until smooth. Pour over chicken, tossing to coat. Cover and chill for at least 8 hours or up to overnight.
- Prepare a grill for medium heat cooking. Arrange chicken on the grill (discarding marinade that doesn’t cling to the pieces) and cook, turning occasionally, until somewhat charred and just cooked through, 10 to 12 minutes. Transfer to a platter and roughly shred with a fork.
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