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,

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Tandoori Chicken Naanwich

Tandoori Chicken Naanwich

Ingredients

  1. 1 cup plain nonfat yogurt
  2. Juice of 1/2 lemon
  3. 1 tablespoon freshly grated ginger
  4. 1 tablespoon minced garlic (3 to 4 cloves)
  5. 1/4 cup grated onion (1 small onion)
  6. 1 tablespoon paprika
  7. 1 teaspoon ground cinnamon
  8. 1 teaspoon ground cumin
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon freshly ground black pepper
  11. 1/4 teaspoon ground cardamom
  12. 1/4 teaspoon ground coriander
  13. 1/4 teaspoon ground cloves
  14. 2 pounds of boneless, skinless chicken thighs, excess fat removed
  15. 2 red onions, cut into 1/4-inch rounds
  16. 8 pieces of naan
  17. 1/2 cup storebought mango chutney
  18. 1 cup spinach leaves, tightly packed

Directions

  1. Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
  2. Preheat oven to 500°F. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Set aside.
  3. Lower the oven temperature to 250°F and wrap the naan bread in aluminum foil. Place the foil packet in the oven until naan is warm but not toasted, 5 to 10 minutes.
  4. To make each sandwich, spoon 2 tablespoons of chutney on one slice of naan, then top with 1/4 cup of spinach. Add onion slices to taste, followed by 1/4 of the chicken. Top it off with another naan slice, cut sandwich in half, and serve.

Makes 4 sandwiches.

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