Tandoori chicken sandwiches - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Skinless boneless chicken breast halves | |
| 2 | tablespoons | Fresh lemon juice |
| 1 | cup | Plain yogurt |
| 2 | tablespoons | Chopped fresh ginger |
| 2 | Garlic cloves, chopped WITH | |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Turmeric |
| 12 | Slices sourdough bread | |
| Indian Spiced Mayonnaise (separate recipe) | ||
Directions
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice; season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly.
(Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>