Chicken Tandoori Sandwiches

Ingredients

• 4 chicken breast fillets (about 140 g)
• 2 Garlic cloves
• 2 tsp freshly grated ginger
• 200 g yogurt
• 2 tbsp plant oil
• 2 tsp tandoori spice mix (ground cumin, nutmeg, coriander, pepper, paprika, turmeric)
• Pepper
• 2 tbsp lemon juice
• 4 sandwich rolls
• 2 tbsp plant oil

Instructions

1. 1.

   Rinse the chicken and pat dry. Peel and finely chop the garlic and ginger for the marination. Mix yogurt with oil, spice mix, garlic and ginger. Add a pinch of pepper and lemon juice. Coat the chicken well and cover; refrigerate overnight if possible.

2. 2.

   The next day remove from the marinade. Heat oil and fry the drained fillets, turning occasionally, about 8 minutes.

3. 3.

   Halve the sandwiches horizontally and toast lightly if desired. Spread 1 tbsp of the chicken marinade on each half. Let the cooked meat rest briefly then slice. Assemble the rolls with the sliced chicken, fold together and wrap in foil for take‑away.

4. 4.

   Serve with yogurt and cucumber sticks as preferred.