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Tandoori Naan Chicken Sandwiches

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 45 mins
Yield Serves 4
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.


  • 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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per sandwich.