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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Tandoori Naan Chicken Sandwiches

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.

Sunset JUNE 2010

  • Yield: Serves 4
  • Total: 45 Minutes


  • 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. 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.

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

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Tandoori Naan Chicken Sandwiches Recipe