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
How to Make It
Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
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.
Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
The flavors were fantastic, but I need to work on the technique. The sandwiches came out more soggy than I would have liked. Next time I will try grilling the chicken and putting the bread on the pizza stone to crisp it more. I will definitely make this again because it was so tasty!