Chicken Tikka and Chutney Sandwich Recipe with homemade creamy chicken tikka, green chutney, mayo and pickled onions. Easy to assemble and makes for a great lunch box special.
I dread needing to think about what to eat for lunch between meetings when at work – which means if I haven’t packed a lunch box, chances are I’ll just eat fruit or skip a meal all together. Sandwiches are usually my go to meal for the convenience of being able to eat while working and the multitude of flavour possibilities. From simple egg and cheese or even butter and jam to something a lot dressed up, they always do the trick.
Growing up in India, coriander and mint chutney sandwiches were a staple – every single one of us remembers eating them on train journeys, family picnics et all. So this spruced up version is my homage to the humble homey sandwich – Crank it up a notch, with some creamy chicken tikka stir fried and mixed with a hint of garlic mayonnaise, a good dose of green chutney ( I’ve even added fresh coconut to it, for a earthier texture), crunch from pickled onions and a whole lot of love between two slices of bread, toasted with butter, generously!
For ease of having this in my work lunchbox, I usually make the chicken tikka the night before. Even the coriander and coconut chutney and the pickled onion lasts a couple of days in the fridge so can be made ahead. Which means when I wake up in the morning, all I need to do is assemble and toast which all takes under 5 minutes, about as much time we have to spare before the mad dash out the door, don’t we?
- 4 bread Slices
- 2 tbsps mayonnaise
- 1 chicken breast (finely chopped)
- 2 tbsps yogurt
- 1 tsp ginger Paste
- 1 tsp garlic paste
- 1 tsp chilli Powder
- 1/4 tsp pepper Powder
- 1 tsp lemon juice
- 5 tbsp coriander - ( finely chopped)
- 2 tbsp mint leaves - (finely chopped)
- 3 tbsp coconut Fresh grated
- 2 green chillies
- 1/2 tsp tamarind paste
- to taste Salt Sugar &
- 2 red onion
- 3 tbsps vinegar
- 3 tbsps water
- to taste Salt Sugar &
In a bowl mix together the red onion with the water, vinegar salt sugar and set aside for pickling.
Marinate the chicken with all the spices, yogurt and lemon juice and let it rest.
In a pan, heat some butter and on high flame, brown the marinated chicken quickly and turn off the flame.
Let it cool off and mix with mayonnaise to make a creamy spread.
Add all the ingredients under the chutney and grind together with a little water for a smooth consistency, adjust the salt and sugar as required.
Cut the sandwich bread into triangles, apply a little butter, the chutney, a layer of the chicken tikka mayo spread and top off with pickled onions.
Cover the sandwich and toast it on a pan with a hint of butter. Serve hot.