The Lazy Girl Dishes: Chicken Tikka Sandwiches

Note: Since we lazy girls are pretty flexible and this is a leftover recipe, feel free to adapt the recipe to whatever leftover meat strikes your fancy.


If you've eaten Indian or Pakistani food, you might have eaten something called chicken tikka, chicken tandoori or some variation. Typically, it is chicken – either boneless or on the bone – that is marinated in spices and yoghurt and grilled, either in a clay oven (tandoor) or, more commonly, on a red-hot coal barbecue. It is delicious.

Even better, so are the leftovers. The chicken tikka sandwiches are a recipe I came up with using these very leftovers, though they probably aren't as to the taste of a Desi palette as the tikka itself.

There are two versions of the recipe – a healthier and a more indulgent version. Scroll down to below the second image for the indulgence, or read on.

The Healthy Version

Ingredients 
^{(all quantities are according to taste and preference)}

Leftover chicken tikka
Cabbage
Plain yoghurt
Mint
Garlic paste (optional)
Salt and pepper
Bread

Directions 

Tear your chicken tikka into small bite-sized pieces – approximately half an inch – with your fingers. Use a sharp knife on the more thready parts of the chicken, but try to shred as much as possible. Shred cabbage finely and toss in the bowl with the chicken tikka. Combine well.

In a separate bowl, add crushed mint leaves, yoghurt and a bit of garlic paste if you'd like to. Season to taste and combine well. If yoghurt is too thick, add a spot of milk. Remember while seasoning that chicken tikka tends to be very hot so you will probably need less seasoning than you think you do. If in doubt, hold your hand back; you can always add more before you put it on your bread.

Drizzle the yoghurt sauce over the chicken and cabbage and combine well. Spread thickly on your choice of bread and enjoy!

The Unhealthy Version

Ingredients 
^{(all quantities are according to taste and preference)}

Leftover chicken tikka
Cabbage
Mayonnaise
Ketchup
Mustard
Salt and pepper
Bread

Directions 

Tear your chicken tikka into small bite-sized pieces – approximately half an inch – with your fingers. Use a sharp knife on the more thready parts of the chicken, but try to shred as much as possible. Shred cabbage finely and toss in the bowl with the chicken tikka. Combine well.

In a separate bowl, mix three parts mayonnaise with one part ketchup. Use milk to thin slightly if required. Add mustard – French, Dijon, English, any works – and season to taste.

Drizzle dressing over the chicken and cabbage and combine well. Spread thickly on your choice of bread and enjoy! Serve with French fries or potato crisps.

 Now playing: Pumpin' Blood by NONONO

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