Grilled chicken sandwich recipe – Indian style tandoori chicken sandwich that can be made on tawa or pan. One of the recent recipes I tried for a small party at home and the guests loved these grilled chicken sandwiches a lot. The first time I made was by grilling the tandoori chicken in the oven since I had to do in large quantity. Everyone loved these and many asked me for the recipe. So I made these again with small quantity to write down the recipe and thought of sharing it here as well.
Grilled chicken turns out to be very delicious with unique flavors that come from the punjabi garam masala or the tandoori masala used. These are very easy to make and can also include them in a party menu as a starter, get together or even when you have some guests home for a evening chai and snack.
I have made these grilled chicken sandwich on a grill pan but any kind of tawa, pan or cast iron pan works well for this.
How to make Grilled Chicken Sandwich
1. Add thick curd/ hung curd or greek yogurt to a bowl. You can find the link to make hung curd here. Add chilli powder, pepper powder, ginger garlic paste, garam masala, coriander powder, turmeric, chat masala (optional), salt and crushed kasuri methi. You can also add 1 tbsp of besan, if you prefer. I did not use it. If your marinade is runny then add besan / chickpea flour.
2. Mix everything well. Taste and check the salt and spice. At this stage you can add more spice powders to suit your taste.
3. Add chicken. You can use fillets, breasts or cubes. Make sure they are not very thick and large. You can also cut them down after grilling. I used chicken that was brined in vinegar for overnight, left it in the fridge.
4. You can marinate and set aside for 30 mins to overnight. Since the chicken was already brined, I rested only for 30 mins.
5. Butter the bread and toast it. You can also do this in a preheated oven. I made this in the grill pan. You can also make this on a griddle or a regular pan.
6. Set aside your bread slices.
7. Oil the hot pan. Place the chicken and grill it on a medium heat.
8. Make sure they are cooked thru well on both the sides.
9. Smear mayonnaise or green chutney or kabab chutney. To make kabab chutney or raita, you will have to visit this link on raita recipes and find the mint raita recipe for kebabs there. Make sure you do not make the chutney runny. You can also use the green chutney or mint chutney used for chats.
10. Place your grilled chicken.
11. Then your favorite veggies.
12. Then some herbs. Add more chutney.
13. Cover with another slice.
Serve tandoori grilled chicken sandwich immediately.
Grilled Chicken Sandwich
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams chicken boneless (any – cubed, fillets or breasts)
- 2 tablespoons Greek yogurt or hung curd
- ¼ teaspoon crushed black pepper
- 1 teaspoon ginger garlic paste (or 1 teaspoon each ginger and garlic crushed)
- ½ teaspoon red chili powder (or Cayenne)
- ⅛ teaspoon turmeric (optional)
- ⅓ teaspoon salt (adjust to taste)
- ½ teaspoon garam masala (or any other spice powder of choice)
- 1 teaspoon coriander powder
- ½ teaspoon dried herbs (or kasuri methi)
For the Sandwich
- 4 bread slices (or any bread of choice)
- 1 to 2 tablespoons butter (adjust to taste)
- ¼ cup Mint chutney (or any sandwich spread of choice)
- 1 onion sliced
- 1 tomato sliced
- 2 sprigs coriander leaves (or parsley optional)
- To a mixing bowl, add Greek yogurt, black pepper, red chili powder, garam masala, coriander powder, ginger garlic, turmeric, dried herbs and salt.
- Mix well and taste test. The marinade has to be thick. Add more salt or ground spices to your taste. Wipe dry the Chicken with few kitchen tissues.
- Marinate the chicken and rest aside for 30 minutes. You can also refrigerate and use up to 48 hours. The longer it rests the tender and flavorful chicken tastes.
How to Make Grilled Chicken Sandwich
- Butter the bread slices and toast them until crisp and golden, on a hot grill pan or on a griddle. Remove them and keep aside.
- Spread a teaspoon of oil or butter over the grill pan or griddle. Once hot, Shake off the excess marinade from the chicken and place it over the pan.
- Cook for 3 to 4 minutes on a medium to high heat, depending on the thickness of the chicken. At this stage, using a tong turn the chicken to the other side.
- Grill on both the sides until fully cooked and tender. The internal temperature of the chicken reaches 165F. If the chicken oozes out plenty of moisture, simply grill on the highest heat until it evaporates.
- Remove the chicken to a wooden board or plate.
- Optionally – Spread soft butter on the inner side of the toasted bread. This way your bread doesn't get soggy with all the sandwich spread or chutney.
- Spread your mint chutney or sandwich spread all over the bread. Layer the chicken, followed by slices of onions, tomatoes & coriander leaves or parsley.
- Cover with another buttered and spread smeared bread slice. Press down well so the sandwich binds together.
- Serve grilled chicken sandwich immediately.
- Use Greek yogurt or Indian Hung curd. Avoid using runny yogurt as we don’t want runny marinade. The prepared marinade has to be thick so it clings to the chicken. Runny marinade will go over the pan while grilling.
- I made it with Mint chutney but you can use any sandwich spread of your choice, even plain mayo with a hot sauce will work well.
- For authentic Indian flavors, you may add some amchur or chaat masala or lemon juice. You can also add some cumin powder. Remember kasuri methi is the key for Indian flavors.
- Use any kind of bread you want or use diced chicken or chicken strips. But fillets are more convenient to grill on the pan.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes