Tandoori Chicken Sandwich

Recipe Ingredients

Bread slices Bread slices
1 Tomato (cut into slices)
1 Cucumber (cut into slices)
2 cups Roasted chicken
2 eggs Omelets made with
1/2 cup Mayonnaise
as required Salad leaves
¼ tsp Salt
¾ tsp Black pepper
¾ tsp Mustard powder
2 tbsp Ketchup

Ingredients for Roast Chicken
2 Chicken breast
½ tsp Ginger garlic paste
2 tbsp Red Chilli
1 tbsp salt
1 tbsp all spice powder
2 tbsp Yogurt
2 tbsp Lemon juice
1 tbsp soya sauce
1 tbsp worcestershire sauce

Recipe Method

Chop the 2 cup roasted chicken, mix with 1/4 tsp salt, 3/4 tsp pepper, 3/4 tsp mustard powder, 1/2 cup mayonnaise and 2 tbsp ketchup.
Slightly toast 8 bread slices, apply mayonnaise and put prepared chicken mixture. Cover with second slice of bread.
Now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread.
Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.

Method for Roast Chicken
Marinate 2 chicken breasts with all the ingredients (for roast checken) and leave it for 15 minutes 
Cook marinated chicken in pan with 2 tbsp oil and 1/2 cup of water till tender.

Take off from flame and shred the chicken.

Recipe : Tandoori Chicken Kababs

Ingredients

4 boneless skinless chicken breasts
1 tablespoon lemon juice
3 tablespoons tandoori paste
3 tablespoons low-fat plain yogurt
1 garlic clove, crushed
2 tablespoons fresh coriander
1 small onion, cut into wedges, separated into layers
1 teaspoon olive oil, for brushing
black pepper, to taste

Directions

Chop the chicken into 1 inch cubes, place in bowl.
Add the lemon juice, tandoori paste, yogurt, garlic, and coriander.
Cover and marinate in the fridge for 2-3 hours.
Preheat the grill to high. Thread alternate pieces of chicken and onion on to skewers.
Brush the onions with a little oil, lay skewers on grill and cook 10-12 minutes.
Serve straight off the grill over rice.

Delicious Chicken Tandoori Recipe

Ingredients

• 2-inch piece ginger, peeled
• 4 large cloves garlic
• 1/4 tsp. turmeric
• 1 tsp. chili powder
• 1-1/2 tsp. salt
• 1/2 tsp. cumin seeds, ground
• 3/4 cup plain low-fat yogurt
• 1 Tbs. fresh lime juice
• A few drops red food coloring or tandoori coloring (optional)
• 2 to 3 lb. boneless chicken thighs and breasts
• 1/4 cup melted butter or olive oil

Garnishing

• 1/2 mild onion, thinly sliced
• 1/2 cup chopped cilantro leaves
• 1 or 2 fresh green chiles, thinly sliced
• 1 lime, cut in wedges

Procedure:

In a blender or food processor, blend the ginger and garlic to a fine paste (you may need to add a little water to make a paste). Add the turmeric, chili powder, salt, cumin, yogurt, lime juice, and food coloring; process until combined.

Remove the skin from the chicken, leaving some fat. Make a few slits in each piece and transfer to a nonreactive dish large enough for the pieces to lie flat. Pour the marinade over the chicken and stir to coat the chicken thoroughly. Seal with plastic, refrigerate, and marinate for at least 4 to no more than 12 hours, turning the chicken once. To grill the chicken-Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade. Cover the grill, leaving the vents half-open. 

Transfer the chicken to a large platter. Arrange the onion, cilantro, chiles, and lime wedges over the chicken and seal the platter with foil. Let the chicken rest for 10 minutes to absorb the garnish flavors.

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