Description
A fun fusion recipe! Indian-spiced chicken gets a Western twist in this flavorful sandwich.
Ingredients
Units
Scale
- 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