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Cool Recipe Alert: Tandoori chicken sandwich

“This tandoori chicken is as good as what you’d get at an Indian restaurant and it’s so easy to make,” says Brian Disch, purchasing supervisor at Park Nicollet Methodist Hospital in Minneapolis. The sandwich was part of a recent Indian food pop-up at the café. To infuse the chicken thighs with Indian spices, they’re marinated in yogurt, garlic, ginger and lots of spices before getting charred on the grill.

YIELD: 6 servings

1 (5.3-oz.) container Greek yogurt (heaping ½ cup)
2 Tbsps. vegetable oil or olive oil, plus more for grilling
2 Tbsps. fresh lemon juice
2 Tbsps. garlic, minced
2 Tbsps. peeled and minced fresh ginger
1 Tbsp. paprika (not smoked)
2 tsps. ground cumin
2 tsps. coriander
½ tsp. turmeric
½ tsp. cinnamon
¼ tsp. cayenne, more or less to taste
¼ tsp. cardamom (optional)
A couple drops of red and orange food coloring (optional)
3 lbs. bone-in or boneless skinless chicken thighs, trimmed of excess fat
Salt and freshly ground black pepper, to taste
6 flatbreads or pitas of your choice
Diced tomatoes and red onions, for sandwiches
Chutney or Indian green sauce of your choice
Fresh cilantro, for garnish

1. In large mixing bowl, stir together Greek yogurt, oil, lemon juice, garlic, ginger, spices, food coloring (if using). Add chicken and toss to coat. Let marinate at least 3 hours and up to 10 hours.
2. Preheat grill to 425°F. Clean grill grates and brush with oil.
3. Grill chicken until center of thickest part registers 165°F, about 10-12 minutes per side for bone-in, about 5-7 minutes per side for boneless. Brush lightly with oil to keep exterior moist and reduce sticking, once during cooking.
4. Let rest a few minutes, slice and divide among sandwiches, assembling each with sauce and toppings.

Photo and recipe: Park Nicollet Methodist Hospital

Related: Gallery of the hospital café's Indian food pop-up

TAGS: Healthcare
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