Tandoori Chicken Sandwich Recipe – Quick Indian Fusion Lunch Idea

Last Updated on 3 months by Neha Deshmukh

Tandoori Chicken Sandwich Recipe – Quick Indian Fusion Lunch Idea

Hey everyone! If you’re anything like me, sometimes you just crave something quick, flavorful, and a little bit different for lunch. This Tandoori Chicken Sandwich is exactly that. It’s a super easy fusion recipe that brings the amazing taste of tandoori chicken into a familiar sandwich format. I first made this when I was craving Indian flavors but didn’t have a ton of time, and it’s been a regular in my lunch rotation ever since!

Why You’ll Love This Recipe

This sandwich is a winner for so many reasons. It’s incredibly fast – ready in under 15 minutes! The combination of spicy, flavorful tandoori chicken with the cool crunch of lettuce and tomato is just chef’s kiss. Plus, it’s a fantastic way to use up leftover tandoori chicken (more on that later!). It’s a simple way to enjoy Indian flavors without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delicious Tandoori Chicken Sandwich:

• 1 hot dog bun or baguette (about 20-25cm / 8-10 inches)
• 1 cup shredded Tandoori chicken (approx. 150-200g)
• 0.5 tbsp pepper powder (approx. 2.5g)
• Salt to taste
• 1 tbsp olive oil (approx. 15ml)
• 1 tbsp mayonnaise (approx. 15ml)
• 1 tbsp sliced onions (approx. 15g)
• 3 cherry tomatoes, halved
• 1-2 iceberg lettuce leaves

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the Tandoori chicken. You can use store-bought or, even better, homemade! The smokiness really makes this sandwich sing.

Now, about the bun. Traditionally, you might see this with a baguette in some parts of India, offering a lovely crusty texture. But a classic hot dog bun works perfectly well for a quick and easy meal. Feel free to experiment!

And finally, the pepper powder. I usually use a blend of black pepper and a touch of cayenne for a little extra kick. Kashmiri chili powder is also a fantastic option for color and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, heat the olive oil in a pan over medium heat. Add the shredded Tandoori chicken, pepper powder, and a pinch of salt. Toss it all together for 2-3 minutes. This warms the chicken through and really wakes up those flavors.
2. While the chicken is warming, slice your bun horizontally. Don’t cut all the way through – you want to create a hinge! Spread a generous layer of mayonnaise on both the top and bottom halves.
3. Now, layer the bottom half of the bun with those crisp iceberg lettuce leaves. They’ll add a lovely crunch.
4. Spoon the spiced Tandoori chicken mixture over the lettuce. Don’t be shy!
5. Top the chicken with the sliced onions and halved cherry tomatoes.
6. Finally, carefully place the top half of the bun over the filling and press down gently. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when warming the chicken. You want it to heat through evenly, not steam.
• A little squeeze of lemon juice over the chicken adds a lovely brightness.
• For extra flavor, lightly toast the bun before assembling the sandwich.

Variations

• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of pepper powder or use a milder chili powder. My friend, Priya, loves to add a pinch of garam masala for extra warmth.
• Bread/Bun Options: Feeling fancy? Try a ciabatta roll or a whole-wheat bun. For gluten-free folks, a gluten-free baguette or bun works beautifully.
• Vegan Mayo Substitute: Easily make this vegan by swapping the mayonnaise for a vegan mayo alternative. There are some really good ones available now!

Serving Suggestions

This Tandoori Chicken Sandwich is fantastic on its own, but a side dish can really complete the meal. I love it with:

• A simple green salad
• Some crispy potato wedges
• A side of raita (yogurt dip) for cooling relief

Storage Instructions

This sandwich is best enjoyed immediately. The bun will get soggy if you try to store it. However, you can store the individual components separately in the fridge for up to 2 days. Assemble just before serving.

FAQs

• Is this sandwich best served immediately? Absolutely! The bun stays nice and crispy that way.
• Can I use leftover Tandoori Chicken? Yes! That’s a great way to use up leftovers and make a quick lunch.
• What kind of pepper powder works best? A blend of black pepper and cayenne is my go-to, but Kashmiri chili powder is also delicious.
• Can I grill the sandwich? You bet! Brush the outside of the bun with a little butter or olive oil and grill for a few minutes per side until golden brown and crispy.
• What are some healthy side options? A side salad, carrot sticks with hummus, or a small portion of fruit salad are all great choices.

Enjoy! I hope you love this Tandoori Chicken Sandwich as much as I do. Let me know in the comments if you try it and what you think!