Tandoori Masala Chicken Sandwiches

This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. —Mary Lou Timpson, Centennial Park, Arizona

• 

  Total Time

  Prep: 30 min. + marinating Cook: 10 min.
• 

  Makes

  4 servings

Ingredients

• 2 tablespoons plain Greek yogurt
• 2 tablespoons tandoori masala seasoning
• 4 boneless skinless chicken thighs (about 1 pound)
• 1 cup shredded daikon radish
• 2 tablespoons grated onion
• 2 tablespoons lime juice
• 2 tablespoons minced fresh cilantro
• 1/4 teaspoon salt
• 1/2 cup plain Greek yogurt
• 2 tablespoons minced fresh mint
• 1 tablespoon lime juice
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon canola oil
• 4 brioche hamburger buns, split and toasted
• 4 lettuce leaves

Directions

• In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally.
• Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving.
• Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

Nutrition Facts

1 sandwich: 415 calories, 19g fat (6g saturated fat), 114mg cholesterol, 559mg sodium, 32g carbohydrate (9g sugars, 4g fiber), 28g protein.

Taste of Home Editors