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Tandoori chicken club sandwich served with potato chips and homemade tandoori mayo.

Tandoori Chicken Club Sandwich

Qashang
A chicken club sandwich loaded with spiced tandoori chicken, hard-boiled eggs, crispy lettuce, and a rich homemade tandoori mayo. Ready in 30 minutes and better than any café version.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Snack
Cuisine American, Pakistani
Servings 2 club sandwich
Calories 889 kcal

Ingredients
 
 

For the Chicken

  • 9 oz boneless chicken breast sliced horizontally into 2 thinner cutlets
  • 1½ tablespoon tandoori spice mix
  • ½ teaspoon salt
  • 1 garlic clove grated
  • 1 tablespoon plain yogurt
  • 2 teaspoon lemon juice
  • ½ teaspoon Kashmiri chili powder
  • 2 tablespoon oil

For the Tandoori Mayo

  • 4 tablespoon mayonnaise
  • 2 teaspoon tomato paste
  • ¼ teaspoon Kashmiri chili powder
  • ½ teaspoon tandoori spice mix
  • 1 garlic clove finely grated
  • Pinch salt
  • 1-2 teaspoon reserved spiced oil from cooking chicken

For the Sandwich

  • 6 slices sandwich bread
  • 2 hard-boiled eggs sliced
  • 1 tomato sliced
  • salt and black pepper to taste
  • 2 slices sharp cheddar cheese double for a richer sandwich
  • 3-4 lettuce leaves

Instructions
 

  • In a bowl, combine the chicken with the tandoori spice mix, salt, garlic, yogurt, lemon juice, Kashmiri chili powder, and oil. Mix well and marinate for at least 15–20 minutes, or overnight.
  • Heat a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until cooked through and lightly charred. Let it rest for a few minutes, reserving 1–2 teaspoons of the spiced oil from the pan. Slice the chicken into bite-sized strips.
  • Stir together the mayonnaise, tomato paste, Kashmiri chili powder, tandoori spice mix, garlic, salt, and reserved spiced oil. Toss the sliced chicken with 1–2 tablespoons of the tandoori mayo until lightly coated.
  • Toast the bread until golden. Spread tandoori mayo over one slice of toast. Top with lettuce, tomato, and sliced eggs. Season the tomato and eggs with salt and black pepper.
  • Place a second slice of toast on top and spread with more tandoori mayo. Add two cheddar slices, followed by the saucy chicken and lettuce. Top with the remaining slice of toast.
  • Gently press the tandoori sandwich together and secure with sandwich picks if desired. Slice diagonally and serve immediately with potato chips or masala fries.

Video

Notes

  • You can also grill or air fry the chicken cutlets instead of pan-frying.
  • Each sandwich uses 1 slice of cheddar. Add an extra slice if you want a richer, cheesier result.
  • This sandwich is best assembled just before serving. The sauce and tomatoes will soften the toast quickly if it sits.

Nutrition

Calories: 889kcalCarbohydrates: 45gProtein: 49gFat: 56gSaturated Fat: 13gPolyunsaturated Fat: 20gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 309mgSodium: 1588mgPotassium: 974mgFiber: 3gSugar: 8gVitamin A: 4100IUVitamin C: 21mgCalcium: 432mgIron: 5mg
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