Are you looking for a tandoori chicken cold sandwich recipe?
Making delicious cold sandwiches gets a little tricky. This marinated tandoori chicken sandwich with lots of mayo and cheese (optional) is the best recipe to add to your menu. Whether you are preparing for a tea party or going to a potluck, these sandwiches are a win-win.
The best thing about preparing Pakistani-style tandoori chicken is, you can control the amount of spice – low, medium, or hot. The main kick of tandoori flavor is a must.
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Things you need for tandoori chicken sandwich
>6 white/whole wheat bread slices
>1 boneless, skinless chicken breast or boneless leg and thigh
>1 tsp Tandoori Chicken masala, or adjust to taste
>Salt to taste
>2 garlic cloves
>1 tsp chopped ginger (optional)
>1/2 cup Pickled Gherkins (finely chopped), or 1/2 cup Dill pickled chips (chopped)
>1/4 cup finely chopped lettuce
>1/2 cup mayonnaise
for healthier alternatives, you can use light mayo or Greek yogurt.
How to prepare Chicken Tandoori Sandwich
-Boil chicken with tandoori masala, salt, and garlic cloves and chopped ginger in half a cup of water. Let it cook well on medium heat until the water is fully evaporated and the chicken is thoroughly cooked.
-When cooked, shred chicken into small pieces, or you can use a knife to cut it into small pieces.
-Take two bread slices.
-Apply mayonnaise generously on both slices. These butter knives work great for even application.
-Spread a layer of chicken, pickles, and lettuce on one slice.
-Put the second slice on top and press gently to assemble.
-Serve these sandwiches in presentable serving dishes.
How to make sour tandoori chicken sandwiches?
For an extra sour kick, you need finely sliced onions, finely sliced carrots, and cucumbers.
Soak your preferred sliced veggies in 2 to 3 tsp of vinegar and let it sit for some time until the veggies seem to get the soury kick.
Now squeeze out all the moisture using your hand or a cotton cloth. Once you are ready to assemble the sandwiches, make sure there is no liquid in your veggies.
Generously spread mayonnaise on both slices. add shredded tandoori chicken on one slice, sprinkle sliced veggies on top along with lettuce or a finely chopped iceberg.
Cover it up with another slice.
These sandwiches are great for cold servings.
How can I make warm tandoori chicken sandwiches?
You can toast the bread slices instead of using untoasted.
You can add cheese along with chicken and veggies and warm up on a skillet using a little bit of butter. Melted cheese makes everything stick inside the sandwiches making it a lot easier to eat and mess-free.
How can I make healthier tandoori chicken sandwiches
Since chicken is all boiled without any use of oil. So veggies and chicken are all healthy in this recipe. However, you can use whole-wheat bread instead of white bread or whole-grain bread as you prefer. When it comes to using regular mayonnaise, you can use light mayo or low-fat mayo.
Can I prepare tandoori chicken sandwich ahead of time
Yes, you can prepare these tandoori chicken sandwiches one day before for a party. Just make sure you are not using too many veggies or onions in the recipe, as they may release water making the sandwiches soggy. Be mindful with your choice of veggies. Picked gherkins or dill pickles are your best bet for making sandwiches ahead of time.
Cold sandwiches are perfect For lunch purposes
Cut the sandwich in half, and cling wrap to ensure no fallouts. You can also get these cute and trendy reusable sandwich wraps.
Cold sandwiches are ideal for lunch, snacks, picnics, tea parties, and more. You can prepare them ahead of time and enjoy them with a cup of tea or coffee at work.
Can I prepare sandwiches with leftover chicken?
For making these sandwiches, you can use your leftover chicken tikka from a BBQ night, kebabs, or gyro meat.
- 6 white/whole wheat bread slices
- 1 boneless, skinless chicken breast
- 1 tsp tandoori Chicken masala, or adjust to taste
- Salt to taste
- 2 garlic cloves
- 1/2 cup Pickled Gherkins (finely chopped), or 1/2 cup Dill pickled chips (chopped)
- 1/4 cup finely chopped lettuce
- 1/2 cup Mayonnaise
- Add half a cup of water, chicken breast, tandoori masala, salt, and garlic cloves in a medium-sized pot. Cook till the meat is tender and the water has boiled away.
- Shred/chop the boiled chicken into small pieces.
- Apply mayonnaise generously and evenly on two bread slices.
- Spread a layer of shredded chicken, pickles, and lettuce on one slice.
- Gently press the second slice on top of it.
- Cling wrap and refrigerate. Serve chilled.