• Ingredients: 22
  • Serves: 6

Tandoori chicken sandwiches with packed fresh mint leaves, packed fresh cilantro leaves, jalapeño chili, seeded, minced, chopped onion, cider vinegar, mayonnaise.

Ingredients

Sandwiches

  • 6 skinless boneless chicken breast halves
  • 2 tbsps. fresh lemon juice
  • 1 cup plain yogurt
  • 2 tbsps. chopped fresh ginger
  • 2 garlic cloves, chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. turmeric
  • 12 slices sourdough bread

Indian mayonnaise

  • 1 cup packed fresh mint leaves
  • 1 cup packed fresh cilantro leaves
  • 1 jalapeño chili, seeded, minced
  • 3 tbsps. chopped onion
  • 2 tsps. cider vinegar
  • 1/2 cup mayonnaise

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

For Sandwiches:

  1. Step 1 Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt.

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  2. Step 2 Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl.

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  3. Step 3 Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.

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  4. Step 4 Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean).

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  5. Step 5 Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead.

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  6. Step 6 Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise.

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  7. Step 7 Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices.

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For Mayonnaise:

  1. Step 8 Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeƱo chili and chopped onion in work bowl of processor.

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  2. Step 9 Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined.

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  3. Step 10 Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.

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Nutrition information

Calories 994 Carbohydrates 113 g (38%)
Fat 26 g (40%) Protein 75 g (149%)
Saturated Fat 3 g (16%) Sodium 1,393 mg (58%)
Polyunsaturated Fat 3 g Fiber 5 g (21%)
Monounsaturated Fat 3 g Cholesterol 164 mg (55%)