This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. —Mary Lou Timpson, Centennial Park, Arizona
Tandoori Masala Chicken Sandwiches
Ingredients
- 2 tablespoons plain Greek yogurt
- 2 tablespoons tandoori masala seasoning
- 4 boneless skinless chicken thighs (about 1 pound)
- SLAW:
- 1 cup shredded daikon radish
- 2 tablespoons grated onion
- 2 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
- 1/4 teaspoon salt
- SAUCE:
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced fresh mint
- 1 tablespoon lime juice
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon canola oil
- 4 brioche hamburger buns, split and toasted
- 4 lettuce leaves
Directions
- In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally.
- Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving.
- Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.
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