If there’s any snack that screams ‘party’ in a typical North Indian gathering, it has to be the Tandoori chicken. Tandoor is a traditional clay oven with a history that goes back many hundred years. Back in the day, people would dig up the ground and use the pit as the underground oven or tandoor.
Tandoor or rather tandoori cooking is a significant component of the cuisine you associate with North India today. From rotis to meat to veggies, you can roast just about anything in the Tandoor. In typical tandoori cooking, food that is meant to be roasted is first skewered in iron rods and then placed on walls of tandoor, the food may or may not be marinated, but when they come out of the tandoor, they are all things smoky and succulent after.
Making tandoori chicken today is much easier than it used to be, not only do you get portable tandoors, you can also make them in the microwave or your gas stove. Tandoori chicken is best paired with mint chutney and onions. The red, hot smoky chicken is replete with choice masalas, making it so wholesome on its own, but guess what, Tandoori Chicken can be used to spruce up a variety of everyday snacks such as sandwiches, wraps and salad. Try this yummy recipe of Tandoori Chicken Open Sandwich to know what we mean.
Here’s what you need to do to make the best open Tandoori Sandwich. The recipe is by Rishita Thalluri, a food stylist and recipe creator.
Ingredients:
- 200 gm chicken breast
- 1 cup hung curd
- 2-3 tbsp mayo
- 1 chopped red pepper
- 1 chopped capsicum
- ½ cup chopped spring onions
- ½ cup chopped coriander
- 1 chopped onion
- 1 tsp chopped garlic
- 1 tsp red chilli powder
- 2 tsp tandoori masala
- 1 tsp ghee
- Salt, to taste
- Sourdough bread slices
- 1 sliced thinly cucumber
- Butter, for toasting
Method:
- Wash the chicken breast and pat it dry.
- Slice from the centre as shown in the video.
- Sprinkle salt, tandoori masala and drizzle ghee.
- Massage the chicken to spread the masala.
- Place in the air fryer and cook at 185°C for 15-20 mins.
- Once chicken is cooked, chop into tiny pieces.
- Chop all the veg as shown.
- In a bowl, add yoghurt and mayo, and mix them well.
- Add salt, chilli powder, and tandoori masala, and mix them well.
- Add all the veg and chicken and mix.
- Toast the sourdough with a little butter.
- Place cucumber slices on the sourdough.
- Add the chicken mix.
- Sprinkle coriander, spring onions, and some nigella seeds.
Note: Chicken breast cooks really fast, so make sure that you don’t overcook it.
