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Creamy Chutney Chicken Sandwich


Thank god it’s almost Friday. It’s been a super busy week and these sandwiches have saved lunches this week. 

I started playing with this recipe sometime when quarantine started in April and finally I think I got there. If you stroll around streets of Delhi, you will find hawkers selling those creamy vegetables/chicken sandwiches. With truck load of mayo and butter in them, slightly sweetish and really delicious.I love them! 

This sandwich is a huge hit in our home.My recipe doesn’t have mayo or butter, it’s elevated by pudina(mint) chutney and lots of fresh herbs and lemon but I think of those sandwiches when I make it. Needs a bit of preparation- cooking chicken, making chutney etc. And lunch gets so easy to put together from there. 

Some blanched petite peas go in, on somedays it’s shredded carrots or spinach. So amazing between soft white sandwhich bread (kids love that way) I like it between rye or sourdough too. Best eaten room temperature like the ones you find on streets. 

Recipe (Makes 4 sandwiches)

For the chicken

  • 1 chicken breast (boneless. skinless, about 8 oz in weight)
  • 3-4 black peppercorns
  • 1/2 tsp salt

For the Mint Chutney

  • 1 bunch mint (about 20 gms), separate the leaves
  • 1 bunch cilantro (about 25 gms). removed the stalks
  • 2 thai bird green chillies (adjust to tolerance)
  • 1 tso cumin seeds
  • 1/2 tsp amchoor(dry mango powder) or lemon juice
  • 1 tsp salt

For the Creamy base

  • 4 oz cream cheese, softened
  • 1/2 cup greek yogurt, plain
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped red onions
  • 2-3 tbsp of mint chutney
  • 2-3 tbsp of fresh chopped herbs (dill, chives, scallions whatever you have at hand)
  • 1 tsp sugar
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp sriracha/green chili sauce (optional, leave out for kids)
  • 1/2 tbsp lemon juice (or to taste)
  • Salt to taste

For the sandwich

  • about 1/3 cup blanched vegetables – peas, carrot jullians, spinach leaves etc
  • 8 slices of white bread

Method

Set a pot of water (about 2 cups) to boil on stove. Add 1/2 salt and peppercorns. When the water is boiling, slowly place the chicken in there. Reduce to a low medium simmer, cover the pot and let boil for 8-10 mins. Switch off the stove.Let the chicken breast cook in residual heat. Adjust time depending on the thickness and quality of chicken breast.

Take the chicken breast out, you can use water as stock for soup etc. Dry the chicken and using two forks, on a cutting board, shred the chicken into thin shreds.

While the chicken is boiling, you can make the chutney. Simply add all the ingredients listed to a blender and blend smooth. Use as less water as possible.

In a large bowl, add everything listed under the “Creamy base” Using a spoon, mix very well. Taste and adjust whatever you feel like- sour, salt, sweet etc. Add the shredded chicken and peas. Mix everything very well. The right consistency of the stuffing is soft and spreadable.

Stuff the chicken filling between slices of bread. Serve!

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