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Tandoori Chicken Panini

Name: Tandoori Chicken Panini
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings.
Cuisine: Asia, Indian
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

1 review

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 3 hours

Makes

6 servings

Updated: Nov. 11, 2022

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

Tandoori Chicken Panini Recipe photo by Taste of Home

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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 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

1/2 sandwich: 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.

Tandoori Chicken Panini

Ingredients

Directions

Nutrition Facts

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