Tandoori Chicken Coleslaw Toast Sandwich. Combine two Indian classics-tandoori chicken and naan-in a flavorful sandwich topped with mint, cilantro, onion, tomatoes, and feta cheese. 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. Pulled chicken sandwiches with crunchy coleslaw is an easy grilled recipe.
A simple and filling chicken sandwich to comfort your soul. A toast sandwich is a sandwich made with two slices of bread in which the filling is a thin slice of toasted bread, which can be heavily buttered. Brined, fried chicken thighs in soft toasted buns with cole slaw. You can cook Tandoori Chicken Coleslaw Toast Sandwich using 27 ingredients and 17 steps. Here is how you cook it.
Ingredients of Tandoori Chicken Coleslaw Toast Sandwich
- Prepare 200 gm of Chicken Breast.
- You need 8 slices of Bread.
- You need 1/4 cup of Sliced Onions.
- You need 1/4 cup of Sliced Yellow Bell Pepper.
- Prepare 1/4 cup of Sliced Red Bell Pepper.
- You need 1/4 cup of Sliced Green Bell Pepper.
- Prepare 1/4 cup of Grated Carrots.
- Prepare 1/4 cup of Shredded Cabbage.
- Prepare 4 leaves of Iceberg Lettuce.
- It’s 1/2 cup of Mayonise.
- It’s 1/2 cup of Tandoori Mayonise.
- You need 4 tsp of Green Coriander Mint Chutney.
- It’s 1/2 tsp of Crushed Black Pepper.
- It’s 1 1/2 tsp of Olive Oil / Butter.
- Prepare as needed of Butter to toast the sandwiches.
- Prepare of for the marinade.
- Prepare 1 tsp of Lemon Juice.
- Prepare 1 tbsp of Hung Curd.
- It’s 2 tsp of Ginger Garlic Paste.
- Prepare 1/4 tsp of Garam Masala Powder.
- You need 1/4 tsp of Bedgi Red Chilli Powder.
- You need 1/4 tsp of Kashmiri Red Chilli Powder.
- You need 1/2 tsp of Coriander Powder.
- It’s 1/2 tsp of Cumin Powder.
- Prepare 1/4 tsp of Kasuri Methi (dried fenugreek leaves).
- You need 1/2 tsp of Olive Oil.
- Prepare to taste of Salt.
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Tandoori Chicken Coleslaw Toast Sandwich instructions
- To make the Tandoori Chicken Coleslaw Toast Sandwich, first thoroughly clean and wash the chicken breast. Drain out all the water..
- Slice it horizontally to get two flat parts. Rub the lemon juice over it and set aside for about 10 minutes..
- Mix together all the other ingredients mentioned for the marinade..
- Rub the marinade well over the chicken slices and set aside for about 1/2 an hour or overnight (in the refrigerator)..
- Now rinse well the vegetables and slice them finely..
- Preheat the oven to 220° C for 10 min..
- Grease a baking tray and transfer the marinated chicken over it. Baste with olive oil on both sides..
- Bake the chicken for about 20 – 25 minutes or till done, flipping once after about 10 minutes..
- When the chicken breast is fully cooked and brown from the outside, switch off the oven and transfer the chicken to a plate..
- Shred the tandoori chicken and transfer to a mixing bowl..
- Add to it the mentioned vegetables, the mayonise and tandoori mayonise, coriander chutney, crushed black pepper and mix well..
- To assemble the sandwich, place two bread slices on the working surface. Place some lettuce over it..
- Spread the coleslaw over the leaf and place the other slice over this mixture..
- Heat a grill pan and grease with some butter. Place the sandwich over it and give it a light press..
- When the bottom part is crisp and browned, upturn it with a spatula and roast the other bread slice too..
- When done, switch off the heat. Cut the sandwich diagonally and transfer to a serving plate..
- Serve some tomato ketchup and a fruit juice with this delicious Tandoori Chicken Coleslaw Sandwich for a delicious breakfast!.
I have made these grilled chicken sandwich on a grill pan but any kind of tawa, pan or cast iron pan works well for this. You can also check these sandwich recipes Fried Egg sandwich Mayo. My tried and tested Crispy Chicken Burger with Honey Mustard Coleslaw is the best you’re going to eat (did I tell you I worked in a Using my secret recipe for making the perfect Crispy Chicken, served on a toasted brioche bun, with jalapenos, homemade honey-mustard coleslaw and crunchy lettuce. To assemble, spread a little mayonnaise on half of the toasted bread slices, top with lettuce leaves, sliced tomato and chicken salad, and cover with the remaining slices of toasted bread. Arrange on luncheon plates and serve.