Chicken Tikka Sandwich

3 sandwich halves stacked on each other on wooden board

Print Recipe

5 from 7 votes

Once you try this homemade chicken tikka sandwich filler you'll never get store bought again!

Prep Time20

Cook Time10

Total Time30

Course: Lunch

Cuisine: British, Indian

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Frying Pan & Tongs
Sharp Knife & Chopping Board
Medium Mixing Bowl & Spatula
Small Pot (for spice mix)

Ingredients

Chicken Tikka

2 large Chicken Breasts, brought close to room temp (approx 9oz/250g per breast)
2 tbsp Vegetable Oil
3 tsp Garam Masala
2 tsp Chilli Powder
1.5 tsp EACH: Cumin, Paprika, Turmeric
1 tsp Ground Coriander
1/2 tsp Salt

Sandwich Filler

1/2 cup / 120g Plain Unsweetened Yogurt
1/2 cup / 120g Full Fat Mayo
1/2 Red Pepper, very finely diced
1/2 Lemon, juice only
1 Banana Shallot, very finely diced (or 2 small shallots)
1 clove of Garlic, minced
1 tbsp finely diced Coriander/Cilantro (or to preference)
1 tbsp Tomato Puree (Tomato Paste in US)
1/2 tsp Sugar
Salt & Pepper, to taste

To Serve (optional)

Bread (sandwich)
Pitas
Baked Potato

Instructions

Firstly, I highly recommend making this in advance to develop the flavours.
In a small pot combine 3 tsp garam masala, 2 tsp chilli powder, 1.5 tsp cumin, paprika & turmeric, 1 tsp ground coriander and 1/2 tsp salt. Place to one side.
Butterfly your breasts right through to make 4 even sized breasts. Coat in 2 tbsp veg oil and HALF your spice mix (save other half for later).
Heat up a large pan over high heat and fry your chicken breasts until nicely charred on each side and hot through the centre (some char = authentic flavour). Place to one side to rest, scraping out any little bits of char/chicken as well. Important to rest for the chicken to retain moisture and completely cool. Once cool, dice into tiny cubes.
In a medium sized mixing bowl combine 1/2cup/120g yogurt and mayo, 1 tbsp tomato puree and finely diced coriander/cilantro, 1 finely diced shallot, red pepper, garlic, the juice of half a lemon, the rest of your spice mix and 1/2 tsp sugar.
Stir in diced chicken then season to taste. Cover in cling film and rest in the fridge until needed, then serve as a sandwich, in a pita/wrap or on a baked potato!

Video

Notes

a) Make Ahead - Making this ahead of time will give time for the flavour to develop, and, will tenderize the chicken so it goes extra soft. Even just 30mins will help, but overnight works best.

b) Chicken Temp - Important to get the chicken out the fridge 15mins before frying. Placing cold chicken on a piping hot pan will cause it to seize up and go chewy. It's also important to allow the chicken to completely cool before combining with the sandwich filler, or it'll cause the yogurt/mayo to start congealing.

c) Red Pepper/Onion - You can fry these to soften and caramelize if you prefer the texture/flavour over raw. Just allow them to completely cool like the chicken.

d) Leftovers - I usually keep this covered in the fridge for 2-3days (longer at your discretion) and serve straight from the fridge.

e) Calories - divided by 6.

Nutrition