This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. —Mary Lou Timpson, Centennial Park, Arizona
Tandoori Masala Chicken Sandwiches
Published on May 25, 2021
Tandoori Masala Chicken Sandwiches
Prep Time
30 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 tablespoons plain Greek yogurt
- 2 tablespoons tandoori masala seasoning
- 4 boneless skinless chicken thighs (about 1 pound)
- SLAW:
- 1 cup shredded daikon radish
- 2 tablespoons grated onion
- 2 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
- 1/4 teaspoon salt
- SAUCE:
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced fresh mint
- 1 tablespoon lime juice
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon canola oil
- 4 brioche hamburger buns, split and toasted
- 4 lettuce leaves
Directions
- In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally.
- Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving.
- Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.
Nutrition Facts
1 sandwich: 415 calories, 19g fat (6g saturated fat), 114mg cholesterol, 559mg sodium, 32g carbohydrate (9g sugars, 4g fiber), 28g protein.
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