Mains
ChefLoubna Fawaz
Tandoori Chicken Sandwich
A fresh take on chicken sandwiches. Tandoori chicken is bursting with flavor, and you can control the heat level by adjusting the amount of spices and chili you add.
Ingredients
Start here, then move straight into the method.
- Chicken marinade
- 5 tablespoons lemon juice
- 2 teaspoons paprika (ground red pepper)
- 1 teaspoon hot red pepper (chili)
- 1/2 cup yogurt
- 1 teaspoon salt
- 2 pieces fresh peeled ginger
- 4 cloves garlic, crushed, or garlic powder
- 1 teaspoon dried ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon saffron
- 2 tablespoons melted butter
- 3 tablespoons vegetable oil
- To prepare the first marinade
- In a bowl, mix the lemon juice with the paprika and hot pepper. Place the chicken pieces in the marinade and leave them to soak for 15 minutes.
- To prepare the second marinade
Method
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- Place the yogurt in a cloth. Let it drain for 10 minutes until the whey drains and the consistency becomes thick and concentrated.Timers: 10 min
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- In a blender, place the thick yogurt with salt, ginger, garlic, coriander, cumin, saffron, and butter.
- Mix well to obtain a paste-like consistency.
- Pour the paste over the chicken in a bowl. Refrigerate for at least 2 hours or overnight.Timers: 120 min
- Preheat the oven to 180°C.
- Thread the chicken onto wooden skewers (or bake without skewers) and place on a tray.
- Put the tray in the oven and roast the chicken until cooked, turning to brown on all sides.
- You can also finish on the grill to brown the chicken.
- Serve the chicken with rice or sandwiches, with tahini sauce or mayonnaise.
Recipe tags
MainsInternationalGluten freeNut freeEgg free
