Tandoori Chicken Sandwich

This Spicy Tandoori Chicken Sandwich is one of the best chicken sandwiches you'll ever make! Made with authentic tandoori chicken thighs, this spicy twist on the classic chicken sandwich is easy, tasty, and perfect for meal prep!

Course Dinner

Cuisine Indian

Keyword spicy chicken sandwich, tandoori chicken sandwich

Prep Time 20

Cook Time 15

Marination time 6

Total Time 6 35

Servings Sandwiches

Calories 574kcal

Author Maria Doss

Equipment

Air Fryer

Ingredients

For the tandoori chicken

⅓ cup plain yogurt
1 tablespoon vegetable oil
1 tablespoon lemon juice
½ tablespoon kasoori methi optional
2 cloves garlic, grated
1 teaspoon grated ginger
1 tablespoon Kashmiri chili powder or use ½ to 1 teaspoon additonal cayenne
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
¼ teaspoon cayenne pepper powder
1 teaspoon salt
4 boneless, skinless chicken thighs

For the herb mayo

¾ cup mayonnaise
½ cup finely chopped mint
½ cup finely chopped cilantro
¼ cup + 2 tablespoons finely chopped onion
1 jalapeno pepper, finely chopped remove seeds, if you prefer less spicy
2 teaspoons lemon juice
salt to taste

For the sandwiches

4 buns
lettuce leaves as needed

Instructions

Make tandoori chicken

Marinate chicken. Add all the ingredients listed under “for the tandoori chicken” (except the chicken) into a bowl and mix until well combined. Add the chicken thighs and toss to coat them evenly. Let the chicken marinate for at least 30 minutes, or refrigerate for a few hours for more flavor.
To air fry. Preheat air fryer to 400°F. Place chicken thighs, smooth side down and cook for 5 minutes. Using tongs, flip so that the smooth side is facing up. Continue cooking at the same temperature for 6 to 8 minutes, or until the chicken is cooked through.
To broil. Place an oven-safe wire rack on a large baking sheet and arrange the chicken thighs on the rack, smooth side up. Position the oven rack about 6 inches from the heat element, then place the baking sheet in the oven. Set the oven to broil and cook for 20–25 minutes, until the chicken begins to char. Remove.
👉 Check the chicken halfway through cooking. If it’s browning unevenly, carefully rotate the baking sheet to help it char evenly.

Make herb mayo

Mix all ingredients under "for the herb mayo" in a bowl. Refrigerate if not serving immediately.

Assemble sandwiches

Spread a generous layer of the herb mayo on the inside of both the top and bottom buns. Place the tandoori chicken on the bottom bun, top with lettuce, then cover with the top bun. Serve immediately and enjoy!

Notes

Adjust the amount of jalapeños to control the spiciness level.

If you like to make it lighter, then use replace some of the mayo with yogurt, reduce the lemon juice and add a pinch of sugar.

I use Kashmiri chili powder to achieve that iconic orange color naturally, instead of using food coloring. If you don’t have it, you can skip it and add a bit more cayenne—the chicken will still turn out delicious.

Nutrition