Tandoori Spiced Chicken Spinach Flatbread Sandwiches A1 Recipes

TANDOORI CHICKEN

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

TANDOORI CHICKEN SANDWICHES

Steps:

• For Sandwiches:
• Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
• Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
• For Mayonnaise:
• Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.

TANDOORI SPICED CHICKEN & SPINACH FLATBREAD SANDWICHES #A1

Steps:

• Preheat oven to 350°F degrees. Spray a 8 inch baking dish with non stick cooking spray; add the corn and spray the surface with non stick cooking spray. Sprinkle the corn with the salt & pepper blend then put the pan into the oven to roast for 15-20 minutes then set aside to cool.
• Meanwhile, heat a stove top grill pan or non stick skillet over medium temperature and lightly spray with non stick cooking spray. Sprinkle the chicken thighs on both sides with Tandoori masala seasoning; place the chicken on the grill pan and cook each side for 5-6 minutes per side or until center internal temperature when pricked with a thermometer reads 165°F degrees.
• While the chicken cooks, prepare the mayonnaise by adding it, along with the steak sauce and roasted corn to a food processor; pulse mixture until smooth, stir in the chopped scallions to blend and set aside. Remove chicken from grill, set aside for five minutes and thinly slice. Wipe the grill pan off with paper towels; place the naan on grill pan to heat for 20 seconds per side.
• Assemble the sandwiches by spreading one side of the naan with the roasted corn mayonnaise; layer the spinach on the bread and top with sliced chicken. Fold the bread over and secure with a pick; serve on individual plates with extra corn mayonnaise for dipping, if desired. Serves 6.

TANDOORI NAAN BRUSCHETTA

Steps:

• Brush each flatbread with olive oil.
• Use a knife or a pizza cutter to cut each flatbread into two or three pieces.
• Dice the peppers and the tomatoes.
• Arrange the flatbread on a pizza or cookie pan and sprinkle with spices.
• Top with diced peppers and tomatoes and then with cheese.
• Bake at 350 degrees for 15 minutes or until edges are browned and flatbreads are crispy.

SPICY ROASTED EAST INDIAN-STYLE CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees.
• Put the chicken thighs in a bowl.
• Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
• Use a pastry brush and rub the spice paste all over the chicken thighs.
• Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
• Roast in the oven for 45 minutes.
• Serve hot or at room temperature.