Tandoori Naan Chicken Sandwiches

Tandoori Naan Chicken Sandwiches Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Combine two Indian classics – tandoori chicken and naan – in a flavorful sandwich topped with mint, cilantro, onion, tomatoes, and feta cheese. Look for the naan bread in Indian markets or in the bakery section of the grocery store.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 770
Caloriesfromfat 37 %
Protein 55 g
Fat 32 g
Satfat 11 g
Carbohydrate 68 g
Fiber 9.5 g
Sodium 1522 mg
Cholesterol 122 mg

Ingredients

1/2 cup nonfat plain yogurt
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 pound chicken tenders, patted dry
4 medium plain or garlic-flavored naan breads, about 4 oz. each
2 tablespoons butter
2 medium tomatoes, sliced
1/2 cup thinly slivered red onion
4 ounces feta cheese, sliced
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh cilantro

Preparation

1. Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.

2. Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.

3. Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.

4. Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.

Note: Nutritional analysis is per sandwich.

Note:

Sujata Chiplunkar, Aliso Viejo, CA,

June 2010
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