Avocado Tandoori Chicken Sandwich
Avocado tandoori chicken sandwich is undoubtedly one of the simplest yet delicious lunch ideas ever. The mashed avocados is a perfect match to the spiced chicken.
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Servings
Ingredients
- ¼ teaspoon minced ginger
- ¼ teaspoon minced garlic
- ¼ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon garam masala
- ¼ teaspoon ground fennel
- ½ teaspoon Kashmiri chili powder optional
- 1 teaspoon paprika
- ¼ teaspoon dried fenugreek leaves
- A pinch of ground black pepper
- 1 tablespoon yogurt
- 2 teaspoon lemon juice
- 1 tablespoon oil
- Salt to taste
- 300 g boneless chicken I used 1 chicken breast
- 1 9 inch batard or any bread of your choice
- 1 avocado
- 1 teaspoon lemon juice
- Salt and pepper to season
Instructions
- Preheat oven to 200 C.
- Combine together ginger, garlic, turmeric, coriander, garam masala, fennel, red chili powder (if using), paprika, black pepper, yogurt, 2 teaspoon lemon juice, fenugreek leaves, oil, and enough salt in a bowl to form a smooth paste. Marinate chicken for at least 30 minutes in the refrigerator. Place chicken in oven and bake for 30 minutes. Slice into small pieces.
- To make avocado mash: Place mashed avocado in a bowl. stir in 1 teaspoon lemon juice, enough salt and pepper.
- To assemble sandwich: Cut the bread horizontally. Smear mashed avocado on one side of the bread. Arrange the chicken pieces on top. Cut in half.
Nutrition
Serving: 1g | Calories: 563kcal | Carbohydrates: 19g | Protein: 48g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Cholesterol: 134mg | Sodium: 273mg | Fiber: 8g | Sugar: 2g