Naan Chicken Sandwich Recipes
STICKY CHICKEN NAAN SANDWICH
This sandwich is incredible! We fell in love with the chicken marinade and can't wait to do some experimenting with it in other dishes as well. This yummy recipe is truly a delight for the senses... bravo.
Provided by Lori McLain
Categories Sandwiches
Time 10m
Number Of Ingredients 11
Steps:
- 1. In a large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, ginger.
- 2. Place chicken thigh strips in bag of marinade. Seal and place in a flat pan in the fridge to marinate for 30-60 minutes.
- 3. Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat 9-10 minutes, until chicken is cooked through, turning about three times.
- 4. Heat naan slightly in the microwave or on the grill to soften slightly.
- 5. Cut each naan into 4 lengthwise pieces to fit sticky chicken strips.
- 6. Spread bottom pieces with a little pepperoncini spread, then pepper relish.
- 7. Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.
CURRY NAAN GRILLED CHICKEN SANDWICH
Make and share this Curry Naan Grilled Chicken Sandwich recipe from Food.com.
Provided by Fuichan
Categories Lunch/Snacks
Time 30m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 16
Steps:
- (Direction for Garlic Herb Butter).
- Put garlic, shallot and cilantro in food processor, chop all.
- Add butter and salt, process well to mix well.
- (Direction for Sandwich).
- Preheat oven 350?F, spread garlic herb butter on Naan then toast lightly. Cut on half.
- Season chicken with salt and pepper then grill, bake bacon to be crisp.
- Heat medium sauce pan, stir Simply Mushed Potatoes and milk until smooth; spoon over cumin and Alfredo sauce and seasoning salt and pepper mixture. Bake until edges are bubbly.
- Place Swiss cheese, tomato sauce, sliced avocado, chicken, mushed potato, American cheese and bacon on Naan then bake in the oven 3-4 minutes until cheese is melt.
- Place another half piece of Naan on it, put on serving plate.
NAAN CHICKEN SANDWICH
Make and share this Naan Chicken Sandwich recipe from Food.com.
Provided by Debbwl
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450*F. Place bread on baking sheet and cook 5 minutes.
- Stir together chutney and tomato paste in a small bowl. Spread mixture over one piece of bread.
- Toss together remaing ingedents in a medium bowl and pile over tomato mixture. Top with remaning bread and cut into four pieces.
TANDOORI CHICKEN PANINI
The tandoori-style spices in this chicken give it a bold flavor that's so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. -Yasmin Arif, Manassas, Virginia
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with 2 forks. Stir in green onions., Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
Nutrition Facts : Calories 351 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 830mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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CURRIED CHICKEN WITH NAAN RECIPE | EATINGWELL
From eatingwell.com
Category Low-Calorie Slow-Cooker Chicken RecipesCalories 317 per servingTotal Time 7 hrs 30 mins
- Place sliced onions and carrots in a 3 1/2- or 4-quart slow cooker. In a small bowl combine coriander, cumin, turmeric, 1/4 teaspoon salt, cardamom, cinnamon, cayenne pepper, and cloves. Sprinkle evenly over chicken, rubbing in with your fingers. Place chicken over vegetables in cooker.
- Remove chicken from cooker. Transfer chicken to a cutting board. Let stand until just cool enough to handle. Remove chicken from the bones; discard bones. Coarsely chop chicken. Stir chicken into the vegetable mixture in slow cooker.
- Meanwhile, preheat oven to 350 degrees F. Stack naan and wrap tightly with foil. Bake for 10 minutes or until warm.
TANDOORI NAAN CHICKEN SANDWICHES RECIPE -SUNSET …
From sunset.com
3/5 (9)Total Time 45 minsServings 4Calories 770 per serving
- Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
- Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
- Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.
- Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
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- Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
- Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
- Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.
- Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
GRILLED CHICKEN NAAN WRAPS WITH ROASTED RED PEPPER TAHINI ...
From tarasmulticulturaltable.com
Reviews 11Category MainServings 4Estimated Reading Time 5 mins
- In a medium bowl, whisk together the garlic, yogurt, tomato paste, lemon juice, olive oil, paprika, mint, salt, cayenne pepper, allspice, and black pepper. Add the chicken pieces, tossing to coat. Cover and refrigerate for 4-8 hours.
- Place the red bell pepper on a baking sheet and heat under the broiler on all sides until charred. Transfer the pepper to a bowl and cover with plastic, making sure the plastic doesn't touch the top of the pepper. Allow to rest for about 20 minutes or cool enough to handle. Remove the stem, seeds, and skin. Roughly chop and place in a blender with the garlic, salt, sugar, paprika, cumin, black pepper, tahini, water, lemon juice, and red wine vinegar. Blend until smooth. Refrigerate until needed.
- Heat a grill or indoor grill pan over medium heat and lightly grease. Arrange the marinated chicken pieces on skewers, gently shaking off any excess marinade. Working in batches if needed to prevent overcrowding, cook the skewers on preheated grill for 4-5 minutes on each side/10 minutes total, or until cooked through.
TANDOORI CHICKEN NAANWICH | KITCHEN @ HOSKINS
From kitchenathoskins.com
5/5 (3)Category Main CourseCuisine IndianTotal Time 20 mins
- 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.
- 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.
- 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
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From wholefoodsmarket.com
Servings 6Calories 310 per servingTotal Time 8 hrs 35 mins
- Arrange chicken in a wide, shallow dish. Put 3/4 cup of the yogurt, ginger, paprika, 1 teaspoon of the salt, garlic powder, cinnamon, cloves, cardamom, cayenne, bay leaves, garlic, onion and 1/4 cup water into a blender, and purée until smooth. Pour over chicken, tossing to coat. Cover and chill for at least 8 hours or up to overnight.
- Prepare a grill for medium heat cooking. Arrange chicken on the grill (discarding marinade that doesn’t cling to the pieces) and cook, turning occasionally, until somewhat charred and just cooked through, 10 to 12 minutes. Transfer to a platter and roughly shred with a fork.
- Meanwhile, mix remaining 1/2 cup yogurt with cumin, cucumber and remaining 1/4 teaspoon salt to make raita. Top naan with chicken, raita, cilantro and chile sauce.
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