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.

Chicken Naan Bread Sandwich
Credit: Gordon Hamilton

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)

Spiced Onion Ingredients
Credit: Gordon Hamilton

Principal ingredients for Indian spiced onions

  • 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


Spiced Onions Sauce
Credit: Gordon Hamilton

Combining spiced onions sauce ingredients

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.

Onions added to Sauce
Credit: Gordon Hamilton

Onion slices are added to spicy sauce

Slice the peeled onion half across the way and separate each slice in to strands. Add them to the bowl with the spicy sauce.

Spiced Onions
Credit: Gordon Hamilton

Onion slices are stirred through sauce

Stir the onions through the sauce, cover the bowl with plastic wrap and refrigerate until required.

Chicken Thigh Fillets
Credit: Gordon Hamilton

Chicken thigh fillets

Lay the chicken thighs out flat on a plate.

Spicing Chicken Thighs
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Chili powder is scattered over chicken thighs

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.

Boiling Potatoes
Credit: Gordon Hamilton

Potatoes are boiled in salted water with turmeric

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.

Toasting Cumin Seeds
Credit: Gordon Hamilton

Toasting cumin seeds

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.

Grinding Cumin Seeds
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Grinding cumin seeds with a pestle and mortar

Grind the seeds to a powder with a pestle and mortar or an electric spice grinder.

Seeding Tomato
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Seeds and pulp are removed from the tomato

Cut the tomato in half and use a teaspoon to scoop out and discard the seeds. Moderately finely dice the two halves.

Frying Chicken
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Marinated chicken thighs are added to hot frying pan

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.

Tomato and Chickpeas
Credit: Gordon Hamilton

Tomato and chickpeas are added to a saucepan and seasoned

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.

Turned Chicken
Credit: Gordon Hamilton

Chicken thighs are turned to fry on their second sides

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.

Cilantro and Tomatoes
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Cilantro is added to tomato and chickpeas

Add one teaspoon of the cilantro to the tomato and chickpeas and stir it through before turning off the heat.

Buttered Potatoes
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Butter and cilantro are added to potatoes

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.

Mini Naan Breads
Credit: G

Mini garlic and cilantro naan breads

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.

Chicken on Naan
Credit: Gordon Hamilton

Chicken thighs are laid on naan bread

Lay one naan bread presentation side down on your serving plate and lift the chicken thighs on top with cooking tongs.

Chicken and Spiced Onions
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Spiced onions are spooned on to chicken thighs

Spoon the spiced onions on to the chicken (you may not need all of them) and garnish with the last of the cilantro.

Plated Tomato, Chickpeas and Potatoes
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Warm tomato and chickpeas salad and turmeric crushed potatoes are plated

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.

Eating Chicken Naan Sandwich
Credit: Gordon Hamilton

Tucking in to spicy chicken naan sandwich and accompaniments