Chicken tikka sandwich filler. C’mon, we’ve all been there at least once. I’ve had a few good ones in my time, but far too many bad ones. As such, I thought it was time to recreate the classic and show you how easy it is to make at home

Ingredients (check list):

Chicken Tikka

  • ▢2 large Chicken Breastsbrought close to room temp (approx 9oz/250g per breast)
  • ▢2 tbsp Vegetable Oil
  • ▢3 tsp Garam Masala
  • ▢2 tsp Chilli Powder
  • ▢1.5 tsp EACH: CuminPaprikaTurmeric
  • ▢1 tsp Ground Coriander
  • ▢1/2 tsp Salt

Sandwich Filler

  • ▢1/2 cup / 120g Plain Unsweetened Yogurt
  • ▢1/2 cup / 120g Full Fat Mayo
  • ▢1/2 Red Pepper, very finely diced
  • ▢1/2 Lemonjuice only
  • ▢1 Banana Shallotvery finely diced (or 2 small shallots)
  • ▢1 clove of Garlicminced
  • ▢1 tbsp finely diced Coriander/Cilantro (or to preference)
  • ▢1 tbsp Tomato Puree (Tomato Paste in US)
  • ▢1/2 tsp Sugar
  • Salt & Pepperto taste

To Serve (optional)

  • Bread (sandwich) or
  • Pitas
  • ▢Baked Potato or Smashed Potato

Instructions:

  • Firstly, I highly recommend making this in advance to develop the flavours.
  • In a small pot combine 3 tsp garam masala, 2 tsp chilli powder, 1.5 tsp cumin, paprika & turmeric, 1 tsp ground coriander and 1/2 tsp salt. Place to one side.
  • Butterfly your breasts right through to make 4 even sized breasts. Coat in 2 tbsp veg oil and HALF your spice mix (save other half for later).
  • Heat up a large pan over high heat and fry your chicken breasts until nicely charred on each side and hot through the centre (some char = authentic flavor). Place to one side to rest, scraping out any little bits of char/chicken as well. Important to rest for the chicken to retain moisture and completely cool. Once cool, dice into tiny cubes.
  • In a medium sized mixing bowl combine 1/2cup/120g yogurt and mayo, 1 tbsp tomato puree and finely diced coriander/cilantro, 1 finely diced shallot, red pepper, garlic, the juice of half a lemon, the rest of your spice mix and 1/2 tsp sugar.
  • Stir in diced chicken then season to taste. Cover in cling film and rest in the fridge until needed, then serve as a sandwich, in a pita/wrap or on a baked potato!
Chicken Tikka Sandwich Filler | Don't Go Bacon My Heart