Recipe for Methi Chicken Sandwich

Sandwiches are easy to eat and easy to carry. That is why they are one of my most preferred foods when packing my children’s lunch boxes.

Today’s recipe is Methi Chicken Sandwich. It is one of the recipes I commonly use for preparing lunch box for my kids. Methi means Fenugreek. Therefore, this sandwich combines chicken with fenugreek leaves and some spices.

In the recipe, I prepare a simple marinade for the chicken, rest it and then fry it. I use this as a filling for sandwiches.

If you don’t want to fry all the chicken in one go, you can take a portion of it, fry it and use it in your sandwich. You can store the rest of the marinated chicken in the fridge in an airtight container. It will stay good for 3-4 days. So, whenever you want to prepare your sandwich, take a portion of the marinated chicken, and fry it. Keep the rest back in the fridge till further use.

If you are looking for quick and easy sandwich recipes that you can make in a jiffy in the morning, take a look at the many more recipes here.

Now, let’s start with the recipe:

Kitchen Equipment Needed:

• Mixing bowl: https://amzn.to/3K14XFH
• Knives: https://amzn.to/3Lg64Bj
• Cutting Board:https://amzn.to/3K0dh8L
• Pan: https://amzn.to/46QKcGF
• Sandwich Maker: https://amzn.to/3Nr67wO

Ingredients for Methi Chicken Sandwiches

Ingredients for the marinade

• 600 gm Chicken Breast, washed and cut into small pieces
• 1 Handful Fresh Fenugreek Leaves; washed and chopped
• 2-3 Green Chillies; Finely Chopped
• 1½ tbsp Besan (Gram Flour)
• 2 tbsp Dry Fenugreek Leaves (Kasuri Methi)
• 1 tbsp Lemon Juice
• 150 ml Greek Yoghurt
• 1 tbsp Coriander Powder
• ½ tsp Kashmiri Red Chilli Powder
• Salt; to taste
• 8-10 Cashews; soaked and ground to a paste
• 1 tbsp Oil

Additionally

• 12 Bread Slices
• 6 Cheese Slices
• Butter; for toasting the bread
• Oil for frying the chicken

Method to make Methi Chicken Sandwich:

• Toast besan (gram flour) on medium heat. Mix constantly with a spatula; otherwise, it can burn.
  
  
  
• Once toasted, transfer it to a mixie jar and let it cool.
• Add cashews and yoghurt and grind everything to a smooth paste. Keep it aside.
  
  
  
• Heat 1 tbsp of oil in a pan. Fry green chillies for a few seconds.
  
  
  
• Then, add fresh fenugreek leaves. Cook on high heat for a minute.
  
  
  
• Then, transfer it to a mixing bowl.
  
  
  
• Add the yoghurt and cashew mixture to the fried fenugreek leaves.
  
  
  
• Add salt, kasuri methi, lemon juice, coriander powder and red chilli powder. Mix.
  
  
  
• Add chicken and mix.
  
  
  
• Heat oil in a pan. Fry the marinated chicken.
  
  
  
• Remove the cooked chicken and let it cool.
  
  
  
• Divide the chicken mixture into portions and make sandwiches by placing a portion of the chicken stuffing between two slices of bread. Also, add a slice of cheese.
  
  
  
• Finish the sandwiches in a sandwich maker.
  
  

Let these sandwiches cool on a wire rack before you pack them.

Here is the recipe in printable format:

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