Tandoori Chicken Panini Recipe
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 for an Indian-inspired panini. —Yasmin Arif, Manassas, Virginia
1-1/2 pounds boneless skinless chicken breasts
1/4 cup reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
6 green onions, chopped
6 tablespoons chutney
6 naan flatbreads
Place first eight ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours.
Shred chicken with two forks. Stir in green onions.
Spread chutney over one side of each naan. Top chutney side of three naan with chicken mixture; top with remaining naan, chutney side down.
Cook sandwiches, covered, until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
Yield: 6 servings.
Originally published as Tandoori Chicken Panini in Simple & Delicious
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