TANDOORI MASALA CHICKEN SANDWICHES

Tandoori Masala Chicken Sandwiches image

This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Time 40m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons plain Greek yogurt
2 tablespoons tandoori masala seasoning
4 boneless skinless chicken thighs (about 1 pound)
1 cup shredded daikon radish
2 tablespoons grated onion
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/2 cup plain Greek yogurt
2 tablespoons minced fresh mint
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
4 brioche hamburger buns, split and toasted
4 lettuce leaves

Steps:

In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

Nutrition Facts : Calories 415 calories, Fat 19g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.