When I saw naan, a traditional Indian flatbread, for sale at my local Trader Joe's, I immediately thought "naanwich!" and figured it was high time I experimented with one of my favorite Indian takeout orders, tandoori chicken.
Creating this full-flavored spice rack of a dish is as easy as making a yogurt-based marinade and popping some chicken thighs into the oven. Just slather some storebought chutney on the warm naan, and you've got a new sandwich invention I'm calling the Tandoori Chicken Naanwich. For extra flavor and texture, I added red onions, which bake with the chicken, as well as spinach, another crucial ingredient in my favorite Indian dishes. To get my recipe and more photos, read more.
Chicken recipe modified from Everyday Food Ingredients 1 cup plain nonfat yogurt Directions Makes 4 sandwiches.
Tandoori Chicken Naanwich
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
2 pounds of boneless, skinless chicken thighs, excess fat removed
2 red onions, cut into 1/4-inch rounds
8 pieces of naan
1/2 cup storebought mango chutney
1 cup spinach leaves, tightly packed
Chicken recipe modified from Everyday Food
1 cup plain nonfat yogurt
Makes 4 sandwiches.