Tandoori Chicken Sandwich Recipe

Full of flavour and juicy chicken marinated in authentic tandoori spices. Traditionally, the chicken is cooked in a tandoor oven, but a majority of us font have this in our homes. This chicken is pan-seared, or BBQ’d for easy, quick cooking and tastes incredible. Included in this recipe is one of my favourite mayonnaise infusion recipes. Please enjoy.

My Recipes – https://chefjackovens.com
Instagram – https://www.instagram.com/chefjackovens/
Facebook – https://www.facebook.com/ChefJackOvens
TikTok – https://www.tiktok.com/@chefjackovens?lang=en
Luvele Containers – https://www.luvele.com/?ref=qNAC7JWq6gdhha
My Knives – https://www.koiknives.com/collections/koi
Patreon – http://patreon.com/chefjackovens
Herbs & Spices – https://centuriesahead.com.au

Special Thanks To All Patreon Members

CJE
David Taylor
Trip
Michael
Bent Ed
Brett
George Crossman
Featheredindian
Gricelda Gomez
Tucker Lutz
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Angelo D
Alpha Leonis
Saul Pineda
Ohmachi
Mark McLane
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
Cat
Taliferrue
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Andrew Durham
Daniel Byrne
Dimmy
Jessica Hoernemann
Laurence Doherty
M Odeh
Ethan Naluz
Dennis Houghton
Coco Tan
Oquelius
Team Aelskling
Tom Billman

Become A Channel Member – https://www.youtube.com/channel/UCqRdvREgI2qLnKtiMfswzZQ/join

Shout Out To YouTube Members –

Patricia Treslove
Steed Chedgey
Kris P
Francesca Jellison
Late
Paul Sessanga
Andrew Petri
Drawing Amazing Kid
Sharon Sharon

Ingredients –

Tandoori Chicken – 

1kg (2.2lbs) – Chicken Thigh, Boneless & Skinless  
1 Cup (250g) – Natural Greek Yogurt 
4 – Garlic Cloves, Grated
20g – Ginger, Peeled & Grated
1 1/2 Tbsp (10g) – Garam Masala 
1 1/2 Tbsp (10g) – Kashmiri Chilli powder 
2 tsp (6g) – Ground Coriander 
2 tsp (6g) – Ground Cumin 
1 Tbsp (5g) – Smoked or Regular Paprika 
1 tsp (3g) – Turmeric 
1/4 Lemon, Juiced 
2 Tbsp (40ml) – Vegetable Oil 
Salt & Pepper 

Herby Mayonnaise – 

1 – Whole Egg 
1 1/2 tsp (15ml) – White Vinegar 
1 tsp (10g) – Dijon Mustard 
180ml (200g) – Neutral Oil
15g (0.5oz) – Fresh Dill 
10g (0.3oz) – Fresh Flat Leaf Parsley 
Seasoning To Taste 

Method – 

Add all the base mayonnaise ingredients to a tall jar or container to make the mayonnaise. Blend with an immersion blender until a thick emulsion has been created (mayonnaise). Add in the herbs and seasoning to taste and blend again until smooth. Place into an airtight container or jar and store in the fridge until ready to serve.

Remaining Ingredients –

Bread Rolls or Sub Rolls
2-4 Avocados, Mashed 
1/4 – Lemon, Juiced 
1/2 – Red Onion, Sliced into Rings
Cheese Slices (optional)
Cos Lettuce 
Salt & Pepper 

Method –

Add all the ingredients to a bowl, except the chicken and mix to combine. Add in the chicken thigh and mix well until incorporated. Wrap and store In the fridge for 30 minutes, up to 48 hours. 

In a large pan over medium-high heat. Add 2 tsp (10ml) vegetable oil and sear the chicken for 3-4 minutes per side or until golden, slightly charred and cooked. Remove and rest. Do this in batches if need be. 

Toast your rolls under the grill or broiler with slices of cheese to melt (optional). Spread with herby mayonnaise, lay down the smashed avocado, lettuce, tandoori chicken and red onion. Slice, serve and dig in. 

#sandwich #tandoorichicken #chickensandwich