Tandoori Chicken Sandwich

You have got to try this sandwich!

Simple to make, but bold in wonderful exotic flavor!

You can make this sandwich using regular sourdough bread, but I prefer the Naan. It's soft, chewy, doughy and pairs perfectly with this Indian dish.

You might be asking...Naan? Where do you find it?

Don't worry! Naan is found in your bakery/specialty bread section of the grocery store. I know for a fact that they sell it at Albertsons (if you have that grocery store). Otherwise, if you are feeling ambitious or can't find it anywhere, you can get the recipe for Naan here!

The best thing about this dish is that you can prep it in the morning and then it only takes 10 minutes to bake in the oven and dinner is done! I know that all of you busy moms and students can appreciate that as much as I do. For making this sandwich, you want to marinate the chicken and let the Indian-Spiced Mayonnaise marry for about 8-9 hours. So prep this dish in the morning before you head to work or school, it's easy and takes little time!

Here is what you are going to need for the Indian-Spiced Mayonnaise {1/2 cup}:

-1/2 cup of packed fresh Mint Leaves

-1/2 cup of packed fresh Cilantro Leaves

-1-1/2 tbsp chopped Yellow Onions

-1/2 Jalapeno Pepper, seeded and minced

-1 tsp Apple Cider Vinegar

-1/4 cup Mayonnaise

In a food processor, combine the mint, cilantro, onions and jalapeno pepper. Blend until very finely chopped. Mix in the vinegar and then add in the mayonnaise. Blend and process until combined. Transfer to a bowl, cover tightly and let the ingredients marry for 8-9 hours.

You would be surprised, even though the mayonnaise has a jalapeno pepper, there is absolutely no heat. This mayo is just refreshing, minty and delicious!

Here is what you will need for the Tandoori Chicken Sandwich {Serves 2}:

-2 skinless boneless Chicken Breast halves

-2 tsp Lemon Juice

-Salt and Pepper, for seasoning

-1 cup Plain Greek Yogurt

-2 tbsp chopped fresh Ginger

-2 cloves of chopped Garlic

-1/2 tsp Ground Cumin

-1/2 tsp Ground Coriander

-1/4 tsp Cayenne Pepper

-1/4 tsp Turmeric

-2 servings of Naan

Place the chicken breasts in a baking dish and sprinkle with lemon juice and season with salt and pepper. In a small bowl combine the plain yogurt, ginger, garlic, cumin, coriander, cayenne and turmeric together. Pour the marinade over the chicken breasts. Turn the chicken to coat completely. Cover and refrigerate for 8-9 hours.

You probably can't tell from the picture, but the marinade is a gorgeous pale yellow color. If the chicken weren't swimming in the marinade, I'd probably be licking the baking dish. It smells so good and is so pretty! I love pretty food.

Once you are ready to eat dinner, preheat your broiler, line a baking dish with aluminum foil and spray it with cooking spray. Remove the chicken breast from the baking dish and for the love of God, DO NOT remove any of the marinade! We want as much flavor and juice from the yogurt marinade as possible!

Broil the chicken breast for 5 minutes on each side and remove from the oven. Spread a heaping tablespoon or two on each side of your Naan bread and place the chicken right on top.

Do you see the beautiful yellow color now?

Oh my gosh, I love the yellow chicken with the green earthy mayonnaise!

I don't know if I want to look at you or eat you?

No, I definitely want to eat you!

Top the chicken with your other slice of Naan (with indian mayo!) and slice the sandwich in half. You are going to love this exoctic chicken sandwich with it's fresh, vibrant flavors (and colors)!

Enjoy!

Recipe Source: The Bon Appetite Cookbook