Tandoori Chicken Sandwich with Homemade Mango Chutney
Serves: 4
  • 1lb boneless skinless chicken breasts or thighs
  • 1 recipe tandoori spice rub
  • ½ cup of yogurt or milk kefir
  • 1 tsp chopped fresh ginger
  • 4 cloves crushed garlic
  • 2 TBS coconut oil
  • 1 recipe mango chutney
  • 1 recipe aioli (Below)
  • 8 slices of bread (a hearty rustic bread is best)
  • Tandoori Spice Rub
  • 1 tsp gram masala
  • 1 tsp ground cayenne
  • 1 tsp ground coriander
  • ½ ground turmeric
  • ½ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ½;fenugreek seeds, crushed
  • 1 tsp unrefined salt
  • Aioli
  • 2 eggs (pastured prefered)
  • 4 cloves garlic
  • 1 tsp lemon juice or apple cider vinegar
  • ½ tsp mustard
  • ¼ tsp salt
  • ¾ cup olive oil
  1. Thinly slice the chicken about a ¼ of an inch thick.This is easiest to do when the chicken is still slightly frozen. Place the chicken in a shallow glass dish.
  2. Mix the yogurt, crushed garlic and chopped ginger and tandoori spice rub. Pour the marinade over the chicken, be sure that it is evenly covering the chicken. Place in the refrigerator to marinade for 30 minutes to 4 hours. (On a rushed day I have skipped the marinading step. Instead I have been sure that the chicken in throughly covered in the "marinade" and immediately cooked it.)
  3. In a cast iron skillet heat the two tablespoons of coconut oil, over medium heat.
  4. Remove the chicken from the marinade and gently add to the skillet. (You want to avoid the hot oil popping and burning you.) Cook until the first side is lightly brown, then flip over. This should take no one than 5 minutes because the chicken is thinly sliced. If your skillet is small you may need to do this in batches.
  5. The chicken is done once no pink can be seen when cutting the thickest piece of meat. Remove from skillet and set aside.
  6. Assembling The Sandwich:Toast the bread. Spread desired amount of aioli and mango chutney on each piece of toast. Place the chicken evenly divided on half the toast. Add a leaf of lettuce. Top with the remaining slices of toast. Cut the sandwich in half and plate to serve. If desired add a small spoonful of mango chutney to each plate to dip the sandwich in.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2013/04/tandoori-chicken-sandwich-with-homemade-mango-chutney.html