Ginger-Spiced Chicken Tikka Sandwich with Cumin-Tomato Mayo
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 31
- Saturated Fat
- 7
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 32
- Cholesterol
- 105
- Sodium
- 680
Ingredients
3 teaspoons ghee
1 tablespoon garam masala
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1/3 cup plain yogurt
3 tablespoons tomato puree
1 pound skinless, boneless chicken breasts
Kosher salt
1/2 cup mayonnaise
1 teaspoon cumin seed, ground
1 red bell pepper, thinly sliced
1 cup thinly sliced yellow onions
1 teaspoon ground turmeric
4 naan or pita breads
1 cup fresh cilantro, roughly chopped
Directions
- 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.