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Tandoori Chicken Naanwich

Really good naanwich that is made with leftover tandoori chicken and cashew mint chutney.

Sandwiching in desi style!!!

A grilled cheese that does not look anything like your everyday grilled cheese.

Naanwich, as I’m calling them start with a naan ( store-bought for convenience), layered with chopped tandoori chicken, cashew-mint-chutney-mayo-thingy, spicy pepper jack (why not?) and creamy mozzarella.

Now, you could use leftover naan, tandoori chicken and mint chutney from your takeout.

OR make a double batch of tandoori chicken <— perfect every time. This is seriously the best recipe ever!!! I’ve made it thousands of times and it’s a huge hit every time. The best part of this recipe is that, it is incredibly easy

  • stir marinade ingredients together
  • toss chicken
  • let it hang out in the fridge
  • Broil in the oven or grill.

Ain’t easy? I told ya! 

Now, you have your amazing tandoori chicken, chilling in a tupperware.

Aaand, make a HUGE batch of this Cashew mint chutney (Stores well in the freezer. Spoon leftover chutney into empty ice cube trays, freeze until solid, pop them out and place into a zip lock bag, seal and freeze for up to 3 months. Thaw one or two or more depending on your requirement. Did I tell you that a spoonful of this will wake up your chicken / egg salad).


This naan sandwich is as easy as any grilled cheese 

  • spread some cashew-mint-mayo-spread on a naan
  • top off with chopped tandoori chicken
  • some red onion slices 
  • grated pepper jack and mozzarella
  • close with another naan 
  • cook like a grilled cheese on both sides, until cheese melts.
Print Recipe
5 from 3 votes

Tandoori Chicken Naanwich

Really good naanwich that is made with leftover tandoori chicken and cashew mint chutney. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: tandoori chicken naanwich
Author: Maria Doss



  • Stir cashew mint chutney and mayonnaise together in a bowl and set aside. 

If using mini naans,

  • Place 3 mini naans on the kitchen counter, spread 1/3rd mint-mayo mixture, top with 1/3rd chicken, red onion slivers (if using), 1/3rd pepper jack cheese and 1/3rd mozzarella cheese on each naan. Top with remaining 3 naans.

If using medium naans,

  • Place 2 medium naans on the kitchen counter, spread half mint-mayo mixture, top with half chicken, red onion slivers (if using), half pepper jack cheese and half mozzarella cheese on each naan.Close naanwich with the remaining 2 naans.

To cook naanwich,

  • Heat a large skillet (that can fit all naanwiches in a single layer) over low- medium heat. When moderately hot, gently transfer naans to the hot skillet and cook until golden on both sides (at least 5 minutes total, for the cheese to melt). Cut into wedges and serve hot


You may use a small skillet to cook naanwich one at a time.


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Recipe Rating

Kelsie | the itsy-bitsy kitchen

Thursday 14th of June 2018

I knew you'd have a brilliant way to use that chutney! This looks just divine, Maria!

heather (delicious not gorgeous)

Thursday 14th of June 2018

YESSSS. tandoori chicken is so good that i could eat it with a bowl of rice and be set, but this sounds like a tasty way to mix up the leftovers too (:

Kelly @ Kelly Lynns Sweets and Treats

Tuesday 12th of June 2018

What a great idea to use these ingredients to make naanwiches!! Sounds like a yummy lunch. Or dinner. I love sandwiches any time :)

Maria Doss

Tuesday 12th of June 2018

Thank you Kelly:)