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Tandoori Masala Chicken Sandwiches

Total Time

Prep: 30 min. + marinating Cook: 10 min.

Makes

4 servings

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 Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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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