Chicken sandwich recipes are many and varied but one of the easiest ways to revolutionize the concept is by looking at the type of bread used in the preparation. Naan bread alone takes the sandwich to a different level but by developing an Indian theme both for the chicken and the serving accompaniments, the humble chicken sandwich becomes almost unrecognizable while remaining every bit as tasty and enjoyable. The accompaniments to this sandwich could be prepared in advance and served cold, or easily varied in their entirety to suit individual tastes. Equally, experimenting with different spices when marinating the chicken is another easy way of experimenting with new flavor combinations.
Spicy chicken naan bread sandwich with tomato and chickpea salad and turmeric crushed potatoes.
Buying chicken thighs already filleted can considerably increase their cost. Where possible, you should consider buying them whole and removing the skin and bone at home before they are marinated in the spice.
Ingredients (Serves 1)
- ½ medium sized white onion
- 1 tablespoon tomato ketchup
- ½ teaspoon dried mint
- 2½ teaspoons medium chili powder
- 1 garlic clove
- Salt and pepper
- Squeeze of lemon juice
- 2 skinless and boneless chicken thighs
- 6 baby new potatoes
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1 medium tomato
- 1 tablespoon canned chickpeas
- 1 tablespoon vegetable oil plus extra for frying chicken
- Little bit of unsalted butter
- 2 teaspoons chopped cilantro (coriander leaf) plus extra for garnishing
- 2 mini naan breads
Put the tomato ketchup in a small glass or stone bowl (plastic bowls would be liable to become permanently stained and should be avoided if at all possible) and add the half teaspoon of chili powder, the dried mint, the peeled and grated garlic clove and the lemon juice. Season further with a little salt and pepper. Stir well to form a smooth paste.
Slice the peeled onion half across the way and separate each slice in to strands. Add them to the bowl with the spicy sauce.
Stir the onions through the sauce, cover the bowl with plastic wrap and refrigerate until required.
Lay the chicken thighs out flat on a plate.
Scatter the chicken thighs on both sides with the two teaspoons of chili powder. Rub it very gently all over and in to the flesh. Cover and leave to marinate while the other items are prepared and cooked. Note that the chicken should not be put in the fridge at this stage as it is best cooked from room temperature.
Put the potatoes in to a pot and season with the turmeric and some salt. Pour in enough cold water to ensure they are comfortably covered and bring the water to a simmer for twenty minutes.
Put the cumin seeds in to a dry frying pan and the pan on to a medium high heat. Toast for around a minute, frequently shaking the pan until you can smell the seeds cooking.
Grind the seeds to a powder with a pestle and mortar or an electric spice grinder.
Cut the tomato in half and use a teaspoon to scoop out and discard the seeds. Moderately finely dice the two halves.
When the potatoes have been simmering for ten minutes, pour a little oil in to a small non-stick frying pan and bring it up to a medium to high heat. Season the chicken thighs only at this stage with a little salt and pepper and lay them in to the frying pan to start cooking.
Pour a tablespoon of oil in to a saucepan and add the tomato, chickpeas and ground cumin. Season with a little salt and pepper and stir frequently and well while you cook over a medium heat.
After three minutes, turn the chicken thighs in the pan to fry for a similar period of time on their second sides before turning the heat off and removing the pan to a cool part of your stove to let the chicken rest for a few minutes.
Add one teaspoon of the cilantro to the tomato and chickpeas and stir it through before turning off the heat.
Drain the potatoes and return them to the empty pot. Add the butter and the second teaspoon of cilantro. Shake the pot gently to evenly coat the potatoes. Crush lightly with the back of a fork.
These little mini garlic and cilantro naan breads came in a pack of four. They should be reheated per the instructions on the pack. This is usually done in a moderately hot oven or under your broiler (kitchen grill) and only takes a minute or two.
Lay one naan bread presentation side down on your serving plate and lift the chicken thighs on top with cooking tongs.
Spoon the spiced onions on to the chicken (you may not need all of them) and garnish with the last of the cilantro.
Spoon the tomato and chickpea salad and the crushed potatoes on to the vacant parts of the plate. Top the chicken and spiced onions with the second naan bread (presentation side up) and the meal is ready for service.