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)
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
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.
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.
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
Lay the chicken thighs out flat on a plate.
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.
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
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 with a pestle and mortar
Grind the seeds to a powder with a pestle and mortar or an electric spice grinder.
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.
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 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.
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 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.
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 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 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.
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.
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.
Tucking in to spicy chicken naan sandwich and accompaniments