Tandoori Chicken Sandwiches are the sandwich we can’t get enough of. The smoky, umami-forward chicken paired with our Garam Masala aioli, a buttery bun and crunchy veggies is pure happiness on a plate.
Grilling the chicken works best, but if you don’t have a grill or the weather isn’t cooperating, cooking the chicken in a cast iron skillet or roasting it in the oven works great too.
You'll Need:
3.5 tbsp. Down the Road Spice Co. Tandoori Masala
2 tbsp. extra virgin olive oil
2 tbsp. fresh squeezed lime juice
2 lbs. boneless skinless chicken thighs
4 buns (we like brioche!)
Toppings: we recommend lettuce/spinach, sliced tomatoes, sliced red onion and sliced jalapeños
4 tbsp. Down the Road Spice Co's Garam Masala Aioli (recipe here)
Preparation:
1. Whisk the Tandoori Masala, olive oil and lime juice together in a large bowl. Add chicken, stir to coat and marinate for at least 10 minutes (2-4 hours is ideal if you have the time).
2. Grill (or sear/roast) the chicken until the thighs are fully cooked and have a slight char.
3. While the chicken is cooking, lightly toast the buns and prep your toppings. We recommend tossing the sliced veggies in a tiny bit of lemon juice and salt to season them.
4. Assemble the sandwiches! Put about 1 tbsp. of Garam Masala aioli on each sandwich, add your chicken and top with veggies.
5. Enjoy!