Tandoori Chicken Sandwich

Oven baked tandoori chicken sandwich for an Indian-inspired lunch for everyone craving tandoori chicken. This quick fix will not only fill your craving but keep you full for a while. Oven baked chicken breast with little to no oil, packed full of flavour with fresh tomatoes, cucumbers and lettuce. This also works amazingly well for make ahead lunches to go!

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  1. Preheat oven at 400 F. Prepare a medium sized sheet pan with aluminium foil
  2. Prepare the marinade by finely grating ginger and garlic into a medium sized bowl.
  3. Add in lemon juice, degghi mirch, garam masala and salt and whisk well to combine. This is your marinade.
  4. Using a fork, prick the chicken breast all over and combine well with marinade. Let chicken marinate for at least 10-15 minutes.
  5. In the meanwhile, prepare the rest of the ingredients for the sandwich (lettuce, tomato and lettuce).
  6. Transfer chicken to prepared sheet pan and bake for 15-20 minutes or until fully cooked*.
  7. Prepare the sandwich by arrange the lettuce on one side of the bread. Cut chicken in strips and arrange on the sandwich. Top with cucumber and tomato, sprinkle salt and pepper if desired and close the sandwich.
  8. Cut at a diagonal for presentation points! Serve warm


*Cooking times may vary based upon your oven.

  • 250 G Chicken Breast
  • 2 Slices Rye Bread
  • 3 Tomato Slices (1/4 inch thick)
  • 7-8 English Cucumber Slices (1/8 inch thick)
  • 2-3 Boston Leaf Lettuce
  • 1 T Degghi Mirch (Mild Chilli Powder)
  • 1/2 Lemon (Juiced)
  • 1 t Garlic
  • 1 t Ginger
  • 1/2 t Garam Masala
  • salt and pepper to taste




Serves 1

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       Meet Anadi!

Welcome to Cooking With Anadi! I am all about make cooking fun, exciting and finding new ways to bringing classic favourites to you in easy and convenient ways by sharing my personal journey in the world of cooking. Hope you have a great ride!