Butter Chicken Sando Recipe
Butter chicken, lettuce, tomato, onion, cucumber, cilantro citrus vinaigrette on naan
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Ingredients
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Butter Chicken
Vegetable Fillings
Citrus Vinaigrette
Assembly
Method
Butter Chicken Preparation
- 1
Marinate Chicken
In a bowl, combine the boneless chicken thighs with garam masala, cumin powder, coriander powder, chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
- 2
Cook Chicken
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add Tomato Puree
Stir in the marinated chicken and cook until the chicken is browned. Add the tomato puree and bring to a simmer. Cover and cook for about 15-20 minutes, until the chicken is cooked through.
- 4
Finish Sauce
Stir in the heavy cream and let it simmer for another 5 minutes. Adjust salt if necessary, then remove from heat.
Vegetable Fillings Preparation
- 5
- 6
Chop Cilantro
Chop fresh cilantro and set aside for garnishing the sandwich.
Citrus Vinaigrette Preparation
- 7
Mix Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, orange juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
- 8
- 9
Serve
Repeat the assembly for the remaining naan pieces. Serve immediately while warm.