Tandoori Chicken Melt
Juicy tandoori-spiced chicken with melty cheddar tucked between buttery toasted brioche slices.
Equipment
Ingredients
Marinade
chicken thighs (skinless, boneless)
4 piece
full-fat plain yogurt
30 ml
garlic paste
5 g
ginger paste
2.5 g
lemon juice
15 ml
tandoori masala
22.5 g
salt
3 g
red chili powder
2 g
Filling
mayonnaise
60 ml
yellow mustard
5 ml
red onion (diced)
15 g
cilantro (chopped)
3 g
Assembly
butter
20 g
cheddar cheese (sliced)
80 g
brioche bread
6 slice
Instructions
Prepare the marinade
Combine yogurt, garlic paste, ginger paste, lemon juice, tandoori masala, salt, and optional chili powder in a bowl.
Marinate the chicken
Add chicken thighs to the marinade and coat thoroughly. Refrigerate for at least 30 minutes.
Cook the chicken
Cook marinated chicken until nicely charred on all sides. Rest 2–3 minutes, then cut into ½-inch chunks.
Prepare the filling
Mix cooked chicken chunks with mayonnaise, mustard, diced red onion, and chopped cilantro until evenly coated.
Assemble the sandwiches
Butter the outside of brioche slices. Layer cheddar, tandoori chicken filling, and another layer of cheddar between two slices.
Toast the sandwiches
Toast assembled sandwiches over medium-low heat until golden and cheese is melted.
Original recipe
Storage
Best enjoyed fresh. Store assembled sandwiches in airtight container.
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