Baked Tandoori Chicken Sandwich
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Who loves tandoori chicken? I know I do! I love that excellent smoky flavour, so why not have it at lunch? This Baked Tandoori Chicken Sandwich recipe is a perfect quick alternative to tandoori chicken, and you can enjoy it in a healthy lunch!
This Baked Tandoori Chicken Sandwich 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 at the bottom of the post 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!
Ingredients for Baked Tandoori Chicken Sandwich
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!
For the Marinade
Lime juice
Garlic
Ginger
Plain Yogurt
If you don’t have Deggi mirch on hand, feel free to use paprika as a substitute!
For the tandoori chicken Sandwich
Chicken thighs
Rye bread
Tomato
Onions
Salad mix
Amla Chutney (or any mint chutney, such as Cilantro-Mint Chutney)
English cucumber
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!
How to Make Baked Tandoori Chicken Sandwich
This baked tandoori chicken 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:
To prepare the chicken
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 at 450 F.
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.
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.
To assemble the sandwich
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.
Other Indian Sandwiches & Wraps
WATCH HOW TO MAKE Baked Tandoori Chicken Sandwich HERE:
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!
Tandoori Chicken Sandwich
Ingredients
- 6-8 boneless skinless chicken thighs
- For the first marinade
- 6 Tbsp lemon juice
- 2 Tbsp deggi mirch
- 3 tsp salt
- For the second marinade
- 10 Tbsp plain yogurt
- 3 Tbsp ginger-garlic paste
- 2 tsp garam masala
- 3 Tbsp deggi mirch
- 1 tsp salt
- rye bread, as needed
- chicken tikka
- pinch of chaat masala
- tomato slices, cut 1/4 inch thick
- cucumber slices, cut 1/8 to 1/4 inch thick
- onions, sliced into 1/4 inch thick rings
- salad mix, as needed
- 1/2 Cup mayonnaise
- 1/2 Cup amla chutney
- 1 Tbsp lime juice
- salt and pepper to taste
Instructions
- For the first marinade
- 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.
- 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 at 450 F.
- 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.
- 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 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)
- 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 salad mix, cucumbers, sliced chicken tikkas, onions and tomatoes. Close the sandwich and secure with a bamboo skewer. Slice if desired and serve.
Notes
*Cooking times may vary based upon your oven.
Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
