Tandoori Naan Chicken Sandwiches

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 Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 770
  • Calories from fat: 37%
  • Protein: 55g
  • Fat: 32g
  • Saturated fat: 11g
  • Carbohydrate: 68g
  • Fiber: 9.5g
  • Sodium: 1522mg
  • Cholesterol: 122mg


  • 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


  1. 1. Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
  2. 2. Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
  3. 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. 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.
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