Tandoori Chicken Sandwich | Sanjeev Kapoor Khazana

Tandoori chicken sandwich is scrumptious and satiating. Fit to have steaming hot on a rainy day, this recipe is a must-try!

TANDOORI CHICKEN SANDWICH

Ingredients

250 grams readymade tandoori chicken, shredded
4 hotdog buns
2 tablespoons green chutney
2 tablespoons mayonnaise
½ teaspoon chaat masala
Butter as required
Few lollo rosso lettuce leaves
Salt to taste
Crushed black peppercorns to taste
1 medium tomato, cut into thin roundels
1 medium onion, sliced
4 cheese slices
1 medium carrot, peeled and cut into thin strips
1 medium beetroot, peeled and cut into thin strips
¼ medium purple cabbage, shredded
¼ medium cabbage, shredded

Method

1. Preheat oven to 180° C.
2. Mix together tandoori chicken, green chutney and mayonnaise in a bowl. Add chaat masala and mix well.
3. Halve the buns diagonally, open and place on a baking tray. Apply some butter on top, put the tray into the preheated oven and toast for 4-5 minutes.
4. To prepare one sandwich, place 1-2 torn lollo rosso lettuce leaves on the base of the buns.
5. Spread some tandoori chicken mixture on top of the leaves. Place 2 tomato roundels in the ends and sliced onion in the center. Sprinkle salt and crushed peppercorns on top.
6. Cut one cheese slice into two equal triangles, place on the prepared bun. Spread some carrot strips, beetroot strips, cabbage and purple cabbage.
7. Sprinkle some more crushed peppercorns and cover with the top halve of the bun with butter side downwards.
8. Serve immediately.


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