Tandoori Spiced Chicken Spinach Flatbread Sandwiches A1 Recipes

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.

Steps:

• Preheat oven to 350°F degrees. Spray a 8 inch baking dish with non stick cooking spray; add the corn and spray the surface with non stick cooking spray. Sprinkle the corn with the salt & pepper blend then put the pan into the oven to roast for 15-20 minutes then set aside to cool.
• Meanwhile, heat a stove top grill pan or non stick skillet over medium temperature and lightly spray with non stick cooking spray. Sprinkle the chicken thighs on both sides with Tandoori masala seasoning; place the chicken on the grill pan and cook each side for 5-6 minutes per side or until center internal temperature when pricked with a thermometer reads 165°F degrees.
• While the chicken cooks, prepare the mayonnaise by adding it, along with the steak sauce and roasted corn to a food processor; pulse mixture until smooth, stir in the chopped scallions to blend and set aside. Remove chicken from grill, set aside for five minutes and thinly slice. Wipe the grill pan off with paper towels; place the naan on grill pan to heat for 20 seconds per side.
• Assemble the sandwiches by spreading one side of the naan with the roasted corn mayonnaise; layer the spinach on the bread and top with sliced chicken. Fold the bread over and secure with a pick; serve on individual plates with extra corn mayonnaise for dipping, if desired. Serves 6.

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Steps:

• Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours.
• Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning).
• Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
• Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time.
• Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine.
• Toss coriander and warm onion to combine.
• Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.

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.