A beautiful blend of Southeast Asian flavours served the American way!
A classic open sandwich recipe with a beautiful blend of Southeast Asian flavours served the American way, making it perfect for that 'East meets West' fusion.
Recipe Card
Ingredients Quantity
Chicken Breast
200 gm
Burger Buns (Opened)
2
Butter
2 tbsp
Chilli powder
1 tsp
Turmeric powder
1 tsp
Coriander powder
1 tsp
Garam masala
1 tsp
Lime Juice
1 tsp
Ginger garlic paste
2 tsp
Salt
1 tsp
Crushed pepper
1/2 tsp
Chaat masala
1 tsp
Tomato slices
8 no
Mix veg julienne (kept in ice water)
For garnish
Yoghurt (beaten)
1 tbsp
For Mint Chutney
Mint leaves
10 gm
Coriander leaves
5 gm
Ginger
3 gm
Lime juice
1/2 tsp
Yoghurt
1 tbsp
Method of Preparation:
Butterfly and marinate the chicken breast with spices, ginger garlic paste and seasoning.
To prepare the mint chutney, grind all the mentioned ingredients together except yoghurt. When ground to a fine paste mix in the yoghurt.
In a saute pan, melt half of the butter and toast the sliced buns on the cut side. Keep aside.
In the same pan add the remaining butter and allow it to heat up. When hot place the chicken breast and grill (2 mins on each side) till the juices run clear.
Take the chicken breast away and allow to rest for 3 mins. meanwhile in the same pan and place the tomato slices and grill to a golden colour at high heat.
To assemble the sandwich, spread the mint chutney on the toasted side of the bun, place the tomato slices.
On a brown cutting board, slice the chicken breast on a bias which could be well arranged on top of the tomato slices. Sprinkle the chaat masala on the grilled chicken. Place a tablespoon of the drained julienned fresh vegetables, drizzle the yoghurt and serve the sandwich warm.
A beautiful blend of Southeast Asian flavours served the American way!
A classic open sandwich recipe with a beautiful blend of Southeast Asian flavours served the American way, making it perfect for that 'East meets West' fusion.
Recipe Card
Ingredients Quantity
Chicken Breast
200 gm
Burger Buns (Opened)
2
Butter
2 tbsp
Chilli powder
1 tsp
Turmeric powder
1 tsp
Coriander powder
1 tsp
Garam masala
1 tsp
Lime Juice
1 tsp
Ginger garlic paste
2 tsp
Salt
1 tsp
Crushed pepper
1/2 tsp
Chaat masala
1 tsp
Tomato slices
8 no
Mix veg julienne (kept in ice water)
For garnish
Yoghurt (beaten)
1 tbsp
For Mint Chutney
Mint leaves
10 gm
Coriander leaves
5 gm
Ginger
3 gm
Lime juice
1/2 tsp
Yoghurt
1 tbsp
Method of Preparation:
Butterfly and marinate the chicken breast with spices, ginger garlic paste and seasoning.
To prepare the mint chutney, grind all the mentioned ingredients together except yoghurt. When ground to a fine paste mix in the yoghurt.
In a saute pan, melt half of the butter and toast the sliced buns on the cut side. Keep aside.
In the same pan add the remaining butter and allow it to heat up. When hot place the chicken breast and grill (2 mins on each side) till the juices run clear.
Take the chicken breast away and allow to rest for 3 mins. meanwhile in the same pan and place the tomato slices and grill to a golden colour at high heat.
To assemble the sandwich, spread the mint chutney on the toasted side of the bun, place the tomato slices.
On a brown cutting board, slice the chicken breast on a bias which could be well arranged on top of the tomato slices. Sprinkle the chaat masala on the grilled chicken. Place a tablespoon of the drained julienned fresh vegetables, drizzle the yoghurt and serve the sandwich warm.
