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 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 color 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.