Methi Chicken Sandwich
Sandwich made with a delicious and flavorful filling of chicken, fenugreek leaves and select spices. Perfect for a quick breakfast or as a packed lunch.
Equipment
- Mixing bowl
- Knives
- Cutting Board
- Pan
- Sandwich Maker
Ingredients
Ingredients for Methi Chicken Sandwich (6)
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 Extracted
- 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
Instructions
- Toast besan (gram flour) on medium heat. Constantly mix with the spatula, else 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.