Tandoori Chicken Sandwich
Tandoori Chicken Sandwich
Ingredients
For the Tandoori Chicken
- 600 g chicken breast, about 2-3 pieces
- 120 g Greek yogurt
- 2 tablespoons tandoori masala
- 1 teaspoon chilli powder
For the Mint Mayo
- 2 boiled eggs
- 1 egg whites, from 1 large egg
- 2 tablespoons green chutney
- 1/2 teaspoon salt, or to taste
- 1/2 lemon, juiced
- 50 ml chicken stock, or water
For Assembly
- 8 slices bread, of your choice, e.g., sourdough
- 2 tablespoons dhaniya, fresh coriander, chopped, for garnish
Instructions
- 1
Place the chicken breast pieces in a medium-sized bowl. Add the Greek yogurt, tandoori masala, and chilli powder.
⏱️ 3 min
- 2
Massage the chicken well with the marinade, ensuring each piece is thoroughly coated. This can be done by hand or with a spoon.
⏱️ 2 min
- 3
Preheat your air fryer to 200°C. Place the marinated chicken in the air fryer basket in a single layer. Air fry for 8 minutes, or until cooked through and slightly browned.
⏱️ 8 min•🌡️ 200
- 4
While the chicken is cooking, prepare the mint mayo. In a blender jar, add the boiled eggs, egg whites, green chutney, salt, and the juice from half a lemon. Pour in 50 ml of chicken stock or water.
⏱️ 3 min
- 5
Blend the mixture until it is completely smooth and creamy, forming a vibrant 'mint mayo'. Set aside.
⏱️ 2 min
- 6
Once the tandoori chicken is cooked, remove it from the air fryer. Using two forks or your hands, shred the chicken into small pieces. Be thorough in shredding.
⏱️ 3 min
- 7
Add the freshly blended mint mayo to the shredded tandoori chicken in a bowl. Mix it all really well until the chicken is thoroughly coated and combined with the mayo, creating a flavorful filling.
⏱️ 2 min
- 8
To assemble the sandwiches, take a slice of bread. Spread a generous layer of the mint mayo (if any is left over from the chicken mixture) onto the bread, or directly proceed to the next step.
⏱️ 1 min
- 9
Slap a generous amount of the tandoori chicken mixture onto the bread slice, spreading it evenly.
⏱️ 1 min
- 10
Sprinkle some fresh chopped dhaniya (coriander) over the chicken mixture for garnish and added flavor.
⏱️ 1 min
- 11
Place another slice of bread on top to complete the sandwich. Repeat for the remaining sandwiches.
⏱️ 1 min
- 12
Toast the sandwiches in a sandwich maker, on a griddle, or in a pan until both sides are golden brown and crispy. This usually takes 3-5 minutes per side, depending on your method.
⏱️ 5 min
- 13
Cut each toasted sandwich in half and serve immediately. Optionally, serve with any remaining mint mayo on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken Sandwich
For the Tandoori Chicken
- 600 g chicken breast, about 2-3 pieces
- 120 g Greek yogurt
- 2 tablespoons tandoori masala
- 1 teaspoon chilli powder
For the Mint Mayo
- 2 boiled eggs
- 1 egg whites, from 1 large egg
- 2 tablespoons green chutney
- 1/2 teaspoon salt, or to taste
- 1/2 lemon, juiced
- 50 ml chicken stock, or water
For Assembly
- 8 slices bread, of your choice, e.g., sourdough
- 2 tablespoons dhaniya, fresh coriander, chopped, for garnish
Instructions
- 1
Place the chicken breast pieces in a medium-sized bowl. Add the Greek yogurt, tandoori masala, and chilli powder.
⏱️ 3 min - 2
Massage the chicken well with the marinade, ensuring each piece is thoroughly coated. This can be done by hand or with a spoon.
⏱️ 2 min - 3
Preheat your air fryer to 200°C. Place the marinated chicken in the air fryer basket in a single layer. Air fry for 8 minutes, or until cooked through and slightly browned.
⏱️ 8 min•🌡️ 200 - 4
While the chicken is cooking, prepare the mint mayo. In a blender jar, add the boiled eggs, egg whites, green chutney, salt, and the juice from half a lemon. Pour in 50 ml of chicken stock or water.
⏱️ 3 min - 5
Blend the mixture until it is completely smooth and creamy, forming a vibrant 'mint mayo'. Set aside.
⏱️ 2 min - 6
Once the tandoori chicken is cooked, remove it from the air fryer. Using two forks or your hands, shred the chicken into small pieces. Be thorough in shredding.
⏱️ 3 min - 7
Add the freshly blended mint mayo to the shredded tandoori chicken in a bowl. Mix it all really well until the chicken is thoroughly coated and combined with the mayo, creating a flavorful filling.
⏱️ 2 min - 8
To assemble the sandwiches, take a slice of bread. Spread a generous layer of the mint mayo (if any is left over from the chicken mixture) onto the bread, or directly proceed to the next step.
⏱️ 1 min - 9
Slap a generous amount of the tandoori chicken mixture onto the bread slice, spreading it evenly.
⏱️ 1 min - 10
Sprinkle some fresh chopped dhaniya (coriander) over the chicken mixture for garnish and added flavor.
⏱️ 1 min - 11
Place another slice of bread on top to complete the sandwich. Repeat for the remaining sandwiches.
⏱️ 1 min - 12
Toast the sandwiches in a sandwich maker, on a griddle, or in a pan until both sides are golden brown and crispy. This usually takes 3-5 minutes per side, depending on your method.
⏱️ 5 min - 13
Cut each toasted sandwich in half and serve immediately. Optionally, serve with any remaining mint mayo on the side for dipping.
⏱️ 1 min