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Tandoori Chicken Club Sandwich

If you love chicken tandoori, you're gonna go nuts over this tandoori chicken club sandwich. Crispy toasted bread, encasing spicy succulent tandoori chicken, creamy roasted green chili sauce, and fresh, crunchy veggies.
Prep Time10 minutes
Cook Time9 minutes
Course: dinner, lunch, Main Course, Snack
Keyword: chicken club sandwich recipe, chicken tikka sandwich, indian chicken sandwich recipe, leftover tandoori chicken sandwich, pakistani club sandwich, tandoori chicken club sandwich, tandoori chicken panini, tandoori chicken sandwich recipe
Servings: 4
Author: The Ovenist

Ingredients

FOR THE SAUCE

  • ½ cup mayonnaise
  • 1 clove of garlic, minced
  • 3 large non-spicy green chilies
  • 3 spicy green chilies (reduce if preferred)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt to taste (you may not need it)
  • Freshly cracked pepper (to taste)
  • ¼ tsp roasted and crushed cumin

FOR THE TANDOORI CHICKEN BOTI

  • 300 grams Chicken breast, boneless and skinless (or chicken tenders)
  • ¼ tablespoon Ginger garlic paste
  • 2 tablespoons Lemon juice
  • 1 tablespoon Kashmiri Red chili powder (or to taste)
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Whole spice powder
  • 2 tablespoons Oil
  • 1 tablespoon Yogurt
  • Orange-red food color as desired

FOR OMELETTE

  • 3 large Eggs
  • Red pepper flakes to taste
  • Salt to taste
  • Black pepper to taste
  • Oil as needed

FOR ASSEMBLING

  • 1-2 Cucumbers sliced
  • 1-2 Tomatoes sliced
  • Cheddar Cheese Slices
  • Lettuce (optional)
  • Butter (for grilling)
  • 12 White bread slices

Instructions

  • To make tandoori chicken, chop chicken breast into very small pieces, and marinate with garlic paste, lemon juice, kashmiri red chili powder, black pepper, whole spice powder, oil and yogurt. Add orange-red color if desired. Leave for 15 minutes. Then on high flame, cook the chicken till done. Give coal smoke if desired.
  • To make the omelette, whisk 3 large eggs in a bowl. Season with red pepper flakes, salt and pepper to taste. Make 4 omelettes and keep aside.
  • To make the sauce, drizzle green chilies with oil and roast them in a frying pan, air fryer or oven, until browned. Stir as needed. If they splatter in a frying pan, cover with a lid. Once done, move to a food processor and blend with the remaining sauce ingredients.
  • To assemble, spread sauce on one slice of bread, top with chicken and a cheese slice, spread sauce on 2nd slice of bread and place over the cheese slice. On top of 2nd slice, spread sauce again and layer sliced tomatoes, cucumbers and cooked omelette. Spread sauce on 3rd slice of bread and top the sandwich.
  • To grill the sandwich, brush butter on a griddle at medium heat and place the sandwich. When golden and crisp, turn carefully and grill the other side. Move to a cutting board and cut each sandwich into 4 quarters. Secure with toothpicks or cocktail sticks. Serve hot.