Chicken Tikka Baguettes
Chicken Tikka Baguettes
Made With Our Original Tikka Masala
SERVES 4
5 MINS PREP
10 MINS COOK
Looking for new and different lunch ideas? This chicken tikka sandwich is a real winner and will make you the star of the lunch box.
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Tailored to Taste
Sandwiches will never be the same again! You can double the ingredients of the green chutni and keep the rest in the fridge for a few days or the freezer for 1 month. It is so delicious and goes with everything.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tsp vegetable oil
- 3 small chicken breast or 4 thighs, skinned, boned and sliced
- 25g coriander, leaves and stalks
- 10g mint leaves
- 1 tbsp lemon juice or to taste
- 15g roasted pistachio, shelled
- 1½ tbsp water
- ½ small clove of garlic
- Salt and pepper to taste
- 2 small baguettes or similar sandwich type bread
- Lettuce leaves, sliced tomato and soft butter to serve
Method
- Heat the oil in a large non-stick frying pan. Add your chicken in and stir-fry for 1 minute.
- Add the contents of the base and main sauce pouches and bring to a simmer, cook gently for 5-6 minutes or until the chicken is done. Keep the spices from the whole spice sachet for another dish.
- Meanwhile, blend together the herbs, garlic, nuts, lemon juice and seasoning. Add the water to help bring it all together; the smoother it is the better. Taste and adjust seasoning.
- Check the chicken and remove from the heat once done. Slice the baguette in half, keeping one side still attached spread butter over one side. Spread the green chutni generously on the other side. Place the chicken on top, adding a little of the sauce as you do. Top with the tomatoes and lettuce. Cut into 3 or 4 pieces and serve hot.
Tailored to Taste
Sandwiches will never be the same again! You can double the ingredients of the green chutni and keep the rest in the fridge for a few days or the freezer for 1 month. It is so delicious and goes with everything.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tsp vegetable oil
- 3 small chicken breast or 4 thighs, skinned, boned and sliced
- 25g coriander, leaves and stalks
- 10g mint leaves
- 1 tbsp lemon juice or to taste
- 15g roasted pistachio, shelled
- 1½ tbsp water
- ½ small clove of garlic
- Salt and pepper to taste
- 2 small baguettes or similar sandwich type bread
- Lettuce leaves, sliced tomato and soft butter to serve
Method
- Heat the oil in a large non-stick frying pan. Add your chicken in and stir-fry for 1 minute.
- Add the contents of the base and main sauce pouches and bring to a simmer, cook gently for 5-6 minutes or until the chicken is done. Keep the spices from the whole spice sachet for another dish.
- Meanwhile, blend together the herbs, garlic, nuts, lemon juice and seasoning. Add the water to help bring it all together; the smoother it is the better. Taste and adjust seasoning.
- Check the chicken and remove from the heat once done. Slice the baguette in half, keeping one side still attached spread butter over one side. Spread the green chutni generously on the other side. Place the chicken on top, adding a little of the sauce as you do. Top with the tomatoes and lettuce. Cut into 3 or 4 pieces and serve hot.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
