A delicious sandwich inspired by the flavors of India. Our family has "international" nights every Sunday and this is our favorite recipe for cuisine of India. It's flavorful with the addition of mango and works well as an appetizer at summer parties as well. For some even greater flare, try it with small glasses of mango Lassi, a yogurt type drink that compliments the flavors of the sandwich.
• For the naanwiches: 2 – 8 to 9 oz. skinless, boneless chicken breasts ½ teaspoon. turmeric ½ teaspoon. cayenne pepper ½ teaspoon. cumin ½ teaspoon. garam masala seasoning ¼ cup sour cream 2 teaspoon. garlic, minced, divided 4 tablespoon. olive oil, divided 2 tablespoon. salted butter 4 Naan Tandoori flatbread (store bought or homemade) 8 slices of mango Lettuce (spring mix or large leaf, whichever you prefer) For the sour cream spread: 1 cup sour cream ¼ cup fresh cilantro, chopped fine ¼ cup diced red onion ¼ cup diced jarred jalapeno slices ¼ cup diced roasted red pepper
No nutrition information available
1. Mix the sandwich spread ingredients in a small bowl and set aside. Pound the chicken to about ¼” thickness to about the size of the Naans. Season with salt and pepper. Mix the turmeric, cayenne, cumin and garam masala in small bowl. Rub half of the mixture on the chicken. Add ¼ cup sour cream and 1 teaspoon. garlic to the remaining spice mixture and brush on the chicken. Heat 3 tablespoon. oil in large skillet and cook the chicken until done, about 3-4 minutes per side. Move chicken to a plate and cover with foil to keep warm. Wipe pan out well and heat 1 tablespoon. oil and 2 tablespoon. butter. Add the remaining 1 teaspoon. garlic and then the Naan’s, warming them until pliable. Spread the sour cream mixture on Naan’s almost to the edges. Top with the chicken, mango slices and lettuce and then another Naan on top. Slice the Naanwiches into 4 pieces. Serve with additional sour cream spread on the side.