Empty My Fridge
Tandoori Chicken Sandwich Recipe
Ingredients
- Chicken thigh · boneless skinless1 kg
- Greek yoghurt1 cup
- Garlic · grated4
- Ginger · peeled grated20 g
- Garam masala1 ½ tbsp
- Chili powder1 ½ tbsp
- Coriander seed · ground2 tsp
- Cumin · ground2 tsp
- Paprika · smoked1 tbsp
- Turmeric1 tsp
- Lemon · juiced½
- Vegetable oil2 tbsp + 180 ml
- Salt
- Black pepper
- Egg1
- Vinegar1 ½ tsp
- Dijon mustard1 tsp
- Dill15 g
- Parsley10 g
- Bread
- Avocado · mashed2–4
- Red onion · sliced½
- Cheese
- Lettuce
Instructions
- Put the yogurt, garlic, ginger, garam masala, Kashmiri chilli powder, coriander, cumin, paprika, turmeric, lemon juice, vegetable oil and salt and pepper in a bowl and mix. Add the chicken thighs and mix well. Cover and refrigerate for 30 minutes up to 48 hours.
- Make the herby mayonnaise: put the whole egg, white vinegar, Dijon mustard and neutral oil in a tall jar and blend with an immersion blender until thick. Add the dill, parsley and seasoning and blend until smooth. Store airtight in the fridge.
- Heat a large pan over medium-high heat. Add 2 tsp (10 ml) vegetable oil and sear the chicken 3-4 minutes per side, until golden, slightly charred and cooked through. Rest the chicken. Cook in batches if needed.
- Toast the rolls under a grill or broiler, with cheese slices on top to melt if using. Spread with herby mayonnaise, then add mashed avocado, lettuce, chicken and red onion. Slice and serve.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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GarlicOnionEggCheeseGingerLemonYoghurtRed onion
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