Tandoori Chicken Sandwich

I’m going to share with you a lovely finger sandwich that I made over the weekend. It’s Tandoori Chicken Sandwich with mango salsa and spiced mini Hasselback Potatoes as a side dish. I am posting the Tandoori chicken recipe today. The salsa recipe is available here. Just make sure all the ingredients are diced smaller. The mini hasselback potatoes recipe will be on my next post.



Tandoori Chicken Sandwich
(Printable Recipe)

Ingredients

Tandoori Chicken
12 to 16 French Rolls
1 Mango Salsa recipe
Spiced Mini Hasselback Potatoes
1 Packet (100g) Organic Sprouts



Tandoori Chicken Recipe
4 Pcs (about 780g) Chicken Breast, boneless and skin on
1 Cup Plain Yogurt

3 Tbsp Freshly Squeeze Lemon Juice
1 Clove of Garlic, minced
1 tsp Garam Masala
2 tsp Minced Ginger
1 tsp Sea Salt
½ tsp Ground Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
2 Tbsp Canola Oil

Method



Spread the chicken pieces out and with skin side down, make a few slit on each breast. 

Combine the yogurt, lemon juice, garlic, garam masala, ginger, sea salt, turmeric, coriander and cumin. Mix the mixture well and season with extra sea salt or lemon juice, if necessary.

Marinate the chicken for 4 to 6 hours in the refrigerator.

Preheat the oven to 400˚F.



Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. In a large oven safe skillet, heat the oil on high heat. Sear the chicken pieces with skin side down until they are nicely brown. Turn the chicken pieces over and continue to sear for about 2 minutes.

Remove from heat and transfer the skillet into the oven. Continue to cook for about 25 to 30 minutes or until the chicken is fully cook. Remove from the oven and let cool for about 5 minutes.

To make the sandwich: Slice the chicken into smaller pieces. Fill the rolls with a few slices of chicken, some mango salsa and top with organic sprouts. Serve immediately with mini hasselback potatoes.