Loading...

Place the chicken breast pieces in a medium-sized bowl. Add the Greek yogurt, tandoori masala, and chilli powder.

Massage the chicken well with the marinade, ensuring each piece is thoroughly coated. This can be done by hand or with a spoon.

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.

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.

Blend the mixture until it is completely smooth and creamy, forming a vibrant 'mint mayo'. Set aside.

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.

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.

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.

Slap a generous amount of the tandoori chicken mixture onto the bread slice, spreading it evenly.

Sprinkle some fresh chopped dhaniya (coriander) over the chicken mixture for garnish and added flavor.

Place another slice of bread on top to complete the sandwich. Repeat for the remaining sandwiches.

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.

Cut each toasted sandwich in half and serve immediately. Optionally, serve with any remaining mint mayo on the side for dipping.


Place the chicken breast pieces in a medium-sized bowl. Add the Greek yogurt, tandoori masala, and chilli powder.

Massage the chicken well with the marinade, ensuring each piece is thoroughly coated. This can be done by hand or with a spoon.

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.

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.

Blend the mixture until it is completely smooth and creamy, forming a vibrant 'mint mayo'. Set aside.

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.

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.

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.

Slap a generous amount of the tandoori chicken mixture onto the bread slice, spreading it evenly.

Sprinkle some fresh chopped dhaniya (coriander) over the chicken mixture for garnish and added flavor.

Place another slice of bread on top to complete the sandwich. Repeat for the remaining sandwiches.

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.

Cut each toasted sandwich in half and serve immediately. Optionally, serve with any remaining mint mayo on the side for dipping.
