GINGER-SPICED CHICKEN TIKKA SANDWICH WITH CUMIN-TOMATO MAYO
The yogurt in this sensational sandwich almost pickles and cures the marinated chicken, while the tandoori crust keeps everything juicy inside. The bright yellow roasted peppers add crunch to the creaminess of the earthy, spicy tomato mayo, and the garam masala makes it magic. Refrain from devouring every bite on sight and savor this over a glass of cold wine or a beer.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 4
Number Of Ingredients 15
Steps:
- 1. In a small pan over medium-high heat, add 1 teaspoon of the ghee. Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices). Transfer to a medium bowl large enough for the chicken. Stir in the yogurt and 2 tablespoons of the tomato puree.
- 2. Slice each chicken breast horizontally into 3 to 4 slices. Place in the yogurt mixture and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- 3. Wipe the marinade off the chicken. Discard the marinade. Season the chicken with salt. In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee. Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side. Set aside.
- 4. In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin. Set aside.
- 5. In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee. Once the ghee is hot, add the red bell pepper, onions, and turmeric. Sprinkle with salt. Saute until golden, about 3 minutes. Remove from the heat.
- 6. Spread the bread with the mayonnaise mixture (if using pita, split it open). Add the chicken, then the peppers and onions mixture. Garnish with the cilantro. Serve immediately.
CHICKEN TIKKA PITA SANDWICH
Make and share this Chicken Tikka Pita Sandwich recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 57m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, garlic and lime juice. Let sit for about 15 minutes, then add tandoori paste. Marinate at least 30 minutes; overnight in the refrigerator is even better.
- Rub the chicken with the oil. Broil, grill or cook in a nonstick frying pan just until cooked through, about 5 or 6 minutes a side; be careful not to overcook. Transfer to a plate and let cool.
- Cut the chicken into thin slices or small bite-size pieces. Set aside.
- Mix together mayonnaise and yogurt, then stir in mint, if using. Set aside.
- Brush the pitas on one side with water, then heat in a toaster or in a heavy nonstick frying pan. They should puff up, making it easy to split them to form a pocket.
- Into each pocket, place a few pieces of chicken, a spoonful of yogurt sauce, a sprinkling of cucumber, a little lettuce, more chicken and so on, until the ingredients are used up or the pitas can't hold any more. Garnish with red onion, tomato and cilantro or mint, then serve.
Nutrition Facts : Calories 417.4, Fat 12.7, SaturatedFat 2.3, Cholesterol 81.3, Sodium 579.8, Carbohydrate 42.5, Fiber 2.4, Sugar 4.5, Protein 32.2
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