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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
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.