Empty My Fridge
Tandoori Chicken Sandwich
Ingredientes
- Chicken thigh · boneless skinless1 kg
- Greek yoghurt1 xícara
- Garlic · grated4
- Ginger · peeled grated20 g
- Garam masala1 ½ colher de sopa
- Chili powder1 ½ colher de sopa
- Coriander seed · ground2 colheres de chá
- Cumin · ground2 colheres de chá
- Paprika · smoked1 colher de sopa
- Cúrcuma1 colher de chá
- Lemon · juiced½
- Vegetable oil2 colheres de sopa + 180 ml
- Salt
- Black pepper
- Egg1
- Vinegar1 ½ colher de chá
- Dijon mustard1 colher de chá
- Dill15 g
- Parsley10 g
- Bread
- Avocado · mashed2–4
- Red onion · sliced½
- Cheese
- Lettuce
Modo de preparo
- 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.
Resumido do vídeo de Chef Jack Ovens. Assista para ver os detalhes.
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