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

Ingredients

• 1/3 cup cashew mint chutney
• 1/3 cup mayonnaise
• 1 recipe tandoori chicken, chopped
• 1/8 small red onion, thinly sliced
• 1 cup grated pepper jack cheese (or monterey jack)
• 1/2 cup grated mozzarella cheese
• 6 mini naans or 4 medium naans

Instructions

• 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

Notes

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

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