By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
About this recipe
Juicy baked tandoori chicken piled high on a sandwich makes the perfect healthy, flavorful lunch. Easy to make and packed with bold Indian spices, this recipe is a guaranteed crowd-pleaser.
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Watch the recipe
This Indian chicken sandwich recipe is so satisfying and extremely easy to make! If you’ve got a craving for Indian food, then there’s no excuse not to have it! This sandwich can be made in no time! This recipe is also great to make ahead of time, so you can prepare enough sandwiches for your busy week ahead!
I made this sandwich one day when I wanted a simple and delicious lunch. I have a Tandoori Chicken Wrap recipe, but felt like making the tandoori chicken and sandwiching it in some delicious rye bread! I had some salad mix and cucumbers lying around, so I thought these would be great to add into my sandwich. I also almost always have tomatoes and onions in my sandwiches, so of course those were a must-have!
Be sure to watch the video to follow along with the chicken marination and broiling, and to see how this incredible sandwich comes together! Please subscribe to my YouTube channel if you’re not already, and don’t forget to press the bell button to be notified when all of my latest video recipes are live! Let’s get cooking!
This sandwich uses just a couple of fresh ingredients! All ingredients with their quantities can be found by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button for the FULL PRINTABLE recipe card. You can also use the recipe card to save the recipe for later and scale the recipe based on how many sandwiches you want to make so that you know exactly how much chicken to have!
If you don’t have Deggi mirch on hand, feel free to use paprika as a substitute!
If you don’t have rye bread, you can use any bread that you have on hand. I personally recommend a light rye for this bread to complement the chicken!
This sandwich is so easy to make! That’s why it’s perfect to make for a busy weekday lunch. Even though tandoori chicken may seem intimidating to make, with this recipe it’s really simple and anyone can make this sandwich to satisfy their craving for Indian food! Here’s what you need to do:
For the first marinade
In a medium sized bowl, add lemon juice, deggi mirch and salt for the first marinade and whisk well together. Mix well, cover and let marinate for 20-30 minutes.
For the second marinade
In the same bowl as the first marinade, add the rest of the ingredients for the second marinade.
Mix well, cover and let marinate for at least 2 hours or preferably overnight.
To cook
Preheat oven to 450 F.
Take chicken out of refrigerator about 30 minutes before cooking to take off the chill from the meat. In the meantime, prepare the baking sheet by placing wire rack over the sheet. Place marinated chicken pieces on the wire rack, making sure to space the pieces apart.
Turn the oven to broil mode (top-most broiler if your oven has multiple broil modes). Carefully place the baking sheet on the top rack. Pour about 1/2 cup of water directly on baking sheet to prevent excess marinade from burning and smoking.
Turn the pieces after about 10 minutes, rotate the pan 180 degrees and cook other side. This should take another 5-10 minutes. (Note: if you are making the chicken tikka as a side and not for a curry, during the last 10 minutes, baste with butter every 5 minutes)
For more details on achieving the ultimate chicken tikka at home, be sure to check out the full recipe here.
Heat a pan on medium heat and then add butter and toast the slices of bread until toasted on each side.
In the meanwhile, combine together the amla chutney, mayonnaise and lime juice. Sprinkle a pinch of chaat masala over the chicken.
Spread the amla-mayonnaise on each slice of toast, followed by adding the greens mix, cucumbers, sliced chicken tikkas, onions and tomatoes.
Close the sandwich and secure with a bamboo skewer. Slice if desired and serve.
Yes — and you should, since the chicken marinates for at least 2 hours, preferably overnight. Cook the tandoori chicken ahead, then assemble the sandwiches fresh with toasted bread, the amla-mayo, and crisp veggies.
Almost all of it is hands-off marinating time — the chicken sits in a two-step marinade for at least 2 hours (or overnight) for deep flavor. The actual cooking and assembly take only about 20 minutes.
This recipe uses rye bread, toasted in a little butter until golden — its hearty flavor stands up to the spiced chicken. Any sturdy sandwich bread that toasts well works too.
The heat comes mostly from the deggi mirch (Kashmiri chili) in the marinade — use less for a milder sandwich. The cooling amla-mayo, cucumber, and yogurt in the marinade all help keep it balanced.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Juicy baked tandoori chicken piled high on a sandwich makes the perfect healthy, flavorful lunch. Easy to make and packed with bold Indian spices, this recipe is a guaranteed crowd-pleaser.
Oven-baked
Be the first to rate ✦
3 hr
Prep
20 min
Cook
3 hr 20 min
Total
2
sandwiches
medium
Level
Tap any quantity to scale
For the first marinade
For the first marinade
In a medium sized bowl, add lemon juice, deggi mirch and salt for the first marinade and whisk well together.
In a medium sized bowl, add lemon juice, deggi mirch and salt for the first marinade and whisk well together.
Cut the chicken into 1 1/2 inch pieces and add to marinade. Mix well, cover and let marinate for 20-30 minutes.
Cut the chicken into 1 1/2 inch pieces and add to marinade. Mix well, cover and let marinate for 20-30 minutes.
For the second marinade
For the second marinade
In the same bowl as the first marinade, add the rest of the ingredients for the second marinade.
In the same bowl as the first marinade, add the rest of the ingredients for the second marinade.
Mix well, cover and let marinate for at least 2 hours or preferably overnight.
Mix well, cover and let marinate for at least 2 hours or preferably overnight.
Learn the techniqueTo cook
To cook
Preheat oven to 450 F.
Preheat oven to 450°F (232°C).
Take chicken out of refrigerator about 30 minutes before cooking to take off the chill from the meat.
Take chicken out of refrigerator about 30 minutes before cooking to take off the chill from the meat.
In the meanwhile, prepare the baking sheet by placing wire rack over the sheet. Place marinated chicken pieces on the wire rack, making sure to space the pieces apart.
In the meanwhile, prepare the baking sheet by placing wire rack over the sheet. Place marinated chicken pieces on the wire rack, making sure to space the pieces apart.
Turn the oven to broil mode (top-most broiler if your oven has multiple broil modes). Carefully place the baking sheet on the top rack. Turn the oven to broil mode (top-most broiler if your oven has multiple broil modes).
Turn the oven to broil mode (top-most broiler if your oven has multiple broil modes). Carefully place the baking sheet on the top rack. Turn the oven to broil mode (top-most broiler if your oven has multiple broil modes).
Carefully place the baking sheet on the top rack. Pour about ½ cup of water directly on baking sheet to prevent excess marinade from burning and smoking.
Carefully place the baking sheet on the top rack. Pour about ½ cup of water directly on baking sheet to prevent excess marinade from burning and smoking.
Turn the pieces after about 10 minutes, rotate the pan 180 degrees and cook other side. This should take another 5-10 minutes. (Note: if you are making the chicken tikka as a side and not for a curry, during the last 10 minutes, baste with butter every 5 minutes)
Turn the pieces after about 10 minutes, rotate the pan 180 degrees and cook other side. This should take another 5-10 minutes. (Note: if you are making the chicken tikka as a side and not for a curry, during the last 10 minutes, baste with butter every 5 minutes)
Heat a pan on medium heat and then add butter and toast the slices of bread until toasted on each side.
Heat a pan on medium heat and then add butter and toast the slices of bread until toasted on each side.
In the meanwhile, combine together the amla chutney, mayonnaise and lime juice. Sprinkle a pinch of chaat masala over the chicken.
In the meanwhile, combine together the amla chutney, mayonnaise and lime juice. Sprinkle a pinch of chaat masala over the chicken.
Spread the amla-mayonnaise on each slice of toast, followed by adding the salad mix, cucumbers, sliced chicken tikkas, onions and tomatoes. Close the sandwich and secure with a bamboo skewer. Slice if desired and serve.
Spread the amla-mayonnaise on each slice of toast, followed by adding the salad mix, cucumbers, sliced chicken tikkas, onions and tomatoes. Close the sandwich and secure with a bamboo skewer. Slice if desired and serve.
1498
Calories
89g
Protein
130g
Carbs
72g
Fat
20g
Fiber
18g
Sugar
7499mg
Sodium
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Tested & written in Anadi’s kitchen
Juicy tandoori chicken tikka wrapped in a soft flatbread with fresh toppings. A quick, flavorful Indian-inspired lunch that is easy to make and impossible to resist.
Recipe history
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