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,
- 1 cup plain nonfat yogurt
- 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
- 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.
- 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.
- 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.
- 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.
- Main Dishes, Sandwiches