Warm chicken tikka sandwich

Warm chicken tikka sandwich

Anjum's Quick & Easy Indian
Lisa Linder

I first came across a tandoori chicken sandwich 20 years ago in a hotel in India and it opened my mind to the humble sandwich, then largely a vehicle used to empty the fridge of cold bits. It was made with love… and it showed. This recipe is based on those memories. You can cheat and buy a tikka paste (or even a whole tandoori chicken). But scale the recipe up to cook a whole bird at home and this chicken will solve a multitude of lunch and lunch box quandaries.

For the sandwich


Quantity Ingredient
2 skinless boneless chicken thighs or small breasts
small baguette
or 4 slices sourdough bread
butter, softened
1 plum tomato, sliced
2-3 crisp lettuce leaves
1/4 small red onion, finely sliced
4-6 tablespoons Tangy coriander chutney

For the tandoori paste

Quantity Ingredient
1/3 teaspoon salt
1 tablespoon lemon juice
5g root ginger, grated, (peeled weight)
1 fat garlic clove, grated
65g greek yogurt
1/2 teaspoon chilli powder
1 teaspoon paprika, (optional, as it’s just for colour)
3/4 teaspoon ground cumin
1 tablespoon vegetable oil
1/2 teaspoon garam masala
1 rounded teaspoon tomato puree


  1. Pierce the chicken with a fork all over, whether using thighs or breasts. If you are using chicken breasts, slash the thicker parts at 2 cm intervals. If you have time, marinate the chicken now in a shallow dish with half each of the salt, lemon juice, ginger and garlic for the tandoori paste, for 20 minutes. This will help to tenderise the meat.
  2. Blend together all the ingredients for the tandoori paste until smooth (with or without the first marinade ingredients, depending on whether you have used them), not forgetting the salt. Place the chicken in a dish (or keep it in the same one, if you have already marinated it). Pour over the marinade, turn the chicken to coat, cover, place in the fridge and marinate it for as long as you can; at least for one hour and up to overnight. Return to room temperature before cooking.
  3. When ready to cook, preheat the oven to 200°C. Place a baking tray or some foil under an oven rack. Place the chicken straight on the rack and bake for 15 minutes or until done; when you pierce the thickest part of a chicken piece, the juices that emerge should run clear with no trace of pink. If it’s not quite ready, cook for a few minutes longer, then test again. Take the chicken out of the oven and leave to rest on the baking tray or foil that collected the juices.
  4. Place the baguette or slices of bread in the oven to warm up a little for a few minutes. Cut or tear the chicken into large pieces.
  5. Butter one side of the baguette or two slices of the bread and layer on the tomato, lettuce and red onion. Slather the chutney over the other side or slices of bread. Place the chicken on the vegetables, close your sandwich and eat it while it’s hot!
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