• 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.



  • 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


For Serving


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.

    For this step you will need

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

    For this step you will need

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

    For this step you will need

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

    For this step you will need

  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.

    For this step you will need

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

    For this step you will need

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

    For this step you will need

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.

    For this step you will need

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

    For this step you will need

  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.

    For this step you will need

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%)