Ginger-Spiced Chicken Tikka Sandwich With Cumin-Tomato Mayo
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tsps
Ghee1 tbsp
Garam Masala1 tbsp
Ginger (finely chopped)1 tbsp
Garlic (finely chopped)1 cup
Plain Yogurt3 tbsps
Tomato Puree1 cup
Mayonnaise1 tsp
Cumin Seed (ground)1 tsp
Ground TurmericDirections:
1
In a small pan over medium-high heat, add 1 teaspoon of the ghee
2
Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices)
3
Transfer to a medium bowl large enough for the chicken
4
Stir in the yogurt and 2 tablespoons of the tomato puree
5
Slice each chicken breast horizontally into 3 to 4 slices
6
Place in the yogurt mixture and coat thoroughly
7
Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight
8
Wipe the marinade off the chicken
9
Discard the marinade
10
Season the chicken with salt
11
In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee
12
Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side
13
Set aside
14
In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin
15
Set aside
16
In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee
17
Once the ghee is hot, add the red bell pepper, onions, and turmeric
18
Sprinkle with salt
19
Saute until golden, about 3 minutes
20
Remove from the heat
21
Spread the bread with the mayonnaise mixture (if using pita, split it open)
22
Add the chicken, then the peppers and onions mixture
23
Garnish with the cilantro
24
Serve immediately