Tandoori Masala Chicken Sandwiches

Name: Tandoori Masala Chicken Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asia, Indian
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

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. + marinating Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Mary Lou Timpson, Centennial Park, Arizona

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Tandoori Masala Chicken Sandwiches

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Yield:4 servings

Prep:30 min

Cook:10 min

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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

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Directions

1
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.

2
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.
3
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.