Tandoori Chicken Panini Recipe

Tandoori Chicken Panini Recipe
Tandoori Chicken Panini Recipe photo by Taste of Home
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Tandoori Chicken Panini Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 3 hours

Ingredients

  • 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

Directions

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 August/September 2017

Nutritional Facts

1/2 panini: 351 calories, 6g fat (2g saturated fat), 68mg cholesterol, 830mg sodium, 44g carbohydrate (12g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

  • 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
  1. Place first eight ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours.
  2. Shred chicken with two forks. Stir in green onions.
  3. Spread chutney over one side of each naan. Top chutney side of three naan with chicken mixture; top with remaining naan, chutney side down.
  4. 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 August/September 2017

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