Tandoori Chicken Sandwiches Recipe

Name: Tandoori Chicken Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless boneless chicken breast halves; 2 tablespoons fresh lemon juice; 1 cup plain yogurt; 2 tablespoons chopped fresh ginger; 2 garlic cloves, chopped; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1/4 teaspoon turmeric; 12 slices sourdough bread; 1 cup packed fresh mint leaves; 1 cup packed fresh cilantro leaves; 1 jalapeno chili, seeded, minced; 3 tablespoons chopped onion; 2 teaspoons cider vinegar; 1/2 cup mayonnaise

Servings: persons

6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeno chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

1
Arrange boneless chicken breasts in single layer in large glass baking dish.
2
Sprinkle with fresh lemon juice: season with salt.
3
Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl.
4
Pour yogurt marinade over chicken breasts and turn to coat.
5
Cover chicken and refrigerate 3 to 8 hours.
6
Prepare barbecue (medium-high heat) or preheat broiler.
7
Remove chicken breasts from marinade (do not wipe clean).
8
Grill or broil chicken until just cooked through, about 5 minutes per side.
9
Cool slightly.
10
(Chicken can be prepared up to 2 hours ahead.
11
Cover and let stand at room temperature.)
12
Lightly toast (or grill) sourdough bread.
13
Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise.
14
Slice chicken breasts diagonally.
15
Place slices of 1 breast atop each of 6 sourdough bread slices.
16
Top with remaining bread slices.
17
Cut chicken sandwiches in half.
18
Serve sandwiches warm or at room temperature.
19
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeno chili and chopped onion in work bowl of processor.
20
Process until very finely chopped.
21
Mix in cider vinegar.
22
Add mayonnaise and process just until combined.
23
Season mayonnaise to taste with salt and pepper.
24
(Mayonnaise can be prepared 3 days ahead.
25
Cover tightly and refrigerate.)

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 skinless boneless chicken breast halves, 2 tablespoons fresh lemon juice, 1 cup plain yogurt, 2 tablespoons chopped fresh ginger, and more.

Yes, Tandoori Chicken Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Chicken Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions