Chicken masala sandwich
Chicken masala sandwich, from above
Non vegPan India

Chicken masala sandwich

Shredded chicken in a quick masala between toast. Sunday's chicken, Monday's tiffin.

30 minTime
23 gProtein each
mediumSpice
The bakery chicken sandwich2 chapters · 1 min read

Make it your way

Grandma's waySpiced shredded chicken on buttered toast.
The original
291kcalsame
23 gproteinsame
5 gfibresame
30minutessame

Chicken masala sandwich, bakery style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat bread (wholemeal bread)8 slices
Chicken, boneless250 g boneless, boiled and shredded
Onion1 small, finely chopped
Tomato1 small, chopped
Ginger garlic paste1 tsp
Garam masala½ tsp
Red chilli powder (indian red chili powder)½ tsp
Black pepper½ tsp
Curd (plain yogurt, natural yoghurt)3 tbsp
Cooking oil (vegetable oil)2 tsp
Butter1 tbsp
Coriander leaves (cilantro)2 tbsp
Salt½ tsp

Method

4 steps
  1. 1Boil the chicken in salted water 15 minutes until no pink remains. Cool and shred.
  2. 2Fry onion in oil, add ginger garlic paste, tomato and spices. Cook till thick.
  3. 3Add chicken, pepper and curd and cook 2 minutes. Stir in coriander.
  4. 4Butter the bread, fill and toast till golden.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Chicken masala sandwich: a bread or rice, a side, something to drink and something sweet.

On the side Onion tomato masala base75 min
On the side Yoghurt mint dressing5 min
To drink Masala chai10 min
To drink Amla ginger juice8 min
Something sweet Mango lassi popsicles370 min
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