Text And Photo By Asha Pagdiwalla
Tandoori chicken is a quintessential Indian comfort food. Well known as it is in it’s original form, it is also easily adaptable to the Western palate and meal ideas. Here, I present a true fusion of Indian flavors and everyday food that lets you easily bring a little bit of India into your everyday table!
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Fusion: Pulled Tandoori Chicken Sandwich
- Total Time: 70 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A fun fusion recipe! Indian-spiced chicken gets a Western twist in this flavorful sandwich.
Ingredients
- 4 chicken thighs, bone-in, skinless
- 4 tsp butter
- 3/4 cup diced red onion
- 4 cloves garlic
- 5 dry red chillies (not very spicy but deep red)
- Kashmiri
- 1/4 cup vinegar
- 1 tbsp (15ml) ground cumin
- 1 tbsp (15ml) ground coriander
- 2 tsp ground turmeric
- 2 tsp ground chillies
- 3 tbsp (45ml) olive oil
- 1/4 cup thick, whole milk yogurt
- salt
- 1 baguette, sliced horizontally
- 4 tbsp (60ml) fromage blanc
- pulled tandoori chicken
- 1 sliced red onion
- 1 sliced tomato
- 0 sliced cucumber (120ml sliced cucumber) sliced cucumber
- 1 boiled egg
Instructions
- Soak the chillies in vinegar for 30 minutes. Drain and reserve the chillies.
- Grind all the marinade ingredients to a smooth paste.
- Coat the chicken thighs generously with the marinade.
- Place the chicken thighs in an oven-proof bowl and refrigerate for at least 3 hours, preferably overnight.
- Remove the chicken and thaw at room temperature for about 30 minutes.
- Preheat the oven to 375°F (190°C).
- Place the butter over the chicken pieces.
- Bake until the meat is fully cooked, about 40 minutes.
- If the onion in the marinade is not cooked, bake for another 10 minutes.
- Remove from the oven and shred the meat.
- Toss the shredded meat in more of the cooked sauce.
- Coat the inside of the baguette with fromage blanc.
- Arrange all the filling ingredients on the baguette and serve immediately.
Notes
- For a richer flavor, marinate the chicken for at least 6 hours, or overnight.
- If you don’t have fromage blanc, substitute plain Greek yogurt or aioli.
- To make this a complete meal, serve with a side of basmati rice or naan bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
How long should the chicken marinate in the tandoori spice mix?
Marinate for at least four hours, but overnight in the refrigerator gives the yogurt and spices time to tenderize the meat and build deeper flavor throughout. 
What is the best way to pull the chicken after cooking?
Let it rest for five to ten minutes, then use two forks to shred it along the grain while it is still warm. Warm meat pulls apart much more easily than cold.
What bread works well for the sandwich base?
A sturdy roll like a ciabatta or brioche bun holds up to the saucy pulled chicken without getting soggy. Toasting the cut sides adds texture and helps prevent the bread from going soft.
Thanks Miriam :))
Wow, Asha, your sandwich glows!!