If you have a craving for something bursting with bold flavors yet perfectly comforting, then you have to try the Chicken Tikka Club Sandwiches Recipe. This sandwich transforms classic ingredients into a mouthwatering fusion of Indian spices and familiar club sandwich elements, delivering juicy, spiced chicken tikka, fresh crisp veggies, and creamy mayo all nestled between golden, grilled slices of bread. It’s the kind of dish that makes lunchtime truly exciting and irresistible for both you and your loved ones.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Chicken Tikka Club Sandwiches Recipe. Each component plays a vital role in layering the flavors, textures, and colors that make this sandwich so special. From vibrant spices to crisp veggies and creamy spreads, every ingredient counts in creating a perfectly balanced bite.
- Boneless chicken breast (1 lb): Tender and lean, this forms the hearty protein base for your tikka.
- Chicken Tikka Masala powder (2 tbsp): The essential spice blend that gives the chicken its signature punch and warmth.
- Garlic and ginger (1 tsp each, finely chopped): Fresh aromatics that elevate the chicken’s flavor profile.
- Kosher salt (1/2 tsp and 1/4 tsp): Enhances all flavors, used with care in different steps.
- Fresh lemon juice (1 tbsp): Adds brightness and a touch of acidity to balance richness.
- Neutral oil (3 tbsp total): For cooking the chicken and eggs without altering the flavors.
- Tomato ketchup (1/3 cup): Contributes a sweet tang to the chicken tikka sauce.
- Classic yellow mustard (2-3 tsp): Gives a subtle sharpness that complements the spices.
- Ground black pepper (1/2 tsp and 1/4 tsp): Adds just the right amount of warmth and kick.
- Large eggs (3): Cooked softly for creamy layers inside the sandwich.
- White sandwich bread (15-18 slices): Thin-sliced for easy assembly and perfect grilling.
- Mayonnaise: The creamy binding agent that brings everything together.
- Romaine lettuce (2-3 leaves): Crunchy and fresh, especially the sturdy ribs near the root.
- Cucumber (1/2, peeled and thinly sliced): Provides refreshing crispness with each bite.
- Salad tomato (1, thinly sliced): Adds juiciness and vibrant color to the sandwich.
- Toothpicks: Essential for securing your stacked masterpiece.
How to Make Chicken Tikka Club Sandwiches Recipe
Step 1: Marinate and Cook the Chicken
Start by tossing the chicken pieces with the Chicken Tikka Masala powder, garlic, ginger, salt, and lemon juice. This marinade infuses each bite with comforting spices and tang that sings. Then, heat oil in a pan and cook the chicken evenly until it’s just done, allowing the natural juices to intensify the flavor. Stir in ketchup, mustard, and black pepper for a saucy finish that is richly aromatic without drying out.
Step 2: Prepare the Perfect Eggs
Crack your eggs into a bowl and season them gently before pouring into a hot, lightly oiled skillet. Cooking them slowly ensures a tender, glossy exterior while maintaining a soft texture. Cutting these into portions gives each sandwich layer a silky richness that perfectly complements the spiced chicken below.
Step 3: Toast and Grill the Bread
Use a hot grill pan or panini press to toast your thin white bread slices until they develop those irresistible almost-blackened grill marks. This step adds smoky aroma and a crispy texture that holds up brilliantly against the juicy fillings you’ll pile inside.
Step 4: Assemble Your Sandwiches
Now it’s time to build your club sandwiches layer by layer. Start with a base slice spread with mayo, then add a generous portion of the chicken tikka mixture. Top with another mayo-spread slice, follow with romaine lettuce, cucumber, tomato, and a piece of egg. Finish with a final mayo-coated slice and secure it all with toothpicks to keep your creation neat and easy to handle. Slice each sandwich diagonally to reveal the colorful, flavor-packed layers inside.
How to Serve Chicken Tikka Club Sandwiches Recipe
Garnishes
Fresh garnishes elevate the already vibrant sandwich experience. Extra romaine ribs for crunch, a sprinkle of finely chopped cilantro, or a side dollop of mango chutney can add bursts of freshness and sweetness that mirror the masala spices beautifully.
Side Dishes
Pair these sandwiches with crisp kettle chips for a satisfying crunch, a tangy cucumber raita to cool the palate, or a simple side salad tossed lightly with lemon vinaigrette. Even some pickled onions on the side brighten each bite and complement the rich chicken tikka flavors perfectly.
Creative Ways to Present
Consider stacking your Chicken Tikka Club Sandwiches Recipe on a rustic wooden board, with colorful skewers securing the layers distinctly visible. You can also serve them open-faced alongside small bowls of mint chutney and tomato salsa for dipping — turning a hearty lunch into an interactive feast.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tikka Club Sandwiches can be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, keep the vegetables separate if you plan to assemble later.
Freezing
While the assembled sandwich isn’t ideal for freezing due to the fresh veggies and bread texture, you can freeze the cooked chicken tikka mixture alone for up to 3 months. Reheat gently before assembling fresh sandwiches later on.
Reheating
Warm the chicken mixture on the stove or in the microwave, then toast fresh bread slices and prepare the eggs anew for the best taste and texture. Avoid reheating the whole sandwich to maintain the fresh crunch and vibrant flavors that make this recipe shine.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Boneless, skinless chicken thighs work wonderfully for a juicier, more flavorful result. Just adjust the cooking time slightly to ensure they are cooked through.
What if I don’t have Chicken Tikka Masala powder?
You can substitute with Chicken Tandoori Masala powder or even create a quick blend of spices like cumin, coriander, paprika, and garam masala for a homemade touch without compromising the flavor.
Is this recipe spicy?
The warmth from the tikka masala spices offers gentle heat but it’s balanced by creamy mayo and fresh veggies, making it accessible even to those sensitive to spicy foods.
Can I make this sandwich vegetarian?
Yes! Swap the chicken for seasoned and grilled paneer or roasted vegetables like bell peppers and mushrooms to keep the essence of the sandwich with a vegetarian twist.
How do I keep the sandwich from becoming soggy?
Grilling the bread until crisp and spreading mayonnaise generously between layers creates a moisture barrier. Also, add wet ingredients like cucumber just before serving to retain their crunch.
Final Thoughts
You really can’t go wrong with this Chicken Tikka Club Sandwiches Recipe if you want a lunch that feels special but is straightforward to make. It’s a delicious celebration of textures and spices that will quickly become a go-to in your recipe collection. I encourage you to give it a try and watch how it transforms an ordinary day into a flavorful feast filled with smiles.
PrintChicken Tikka Club Sandwiches Recipe
These Chicken Tikka Club Sandwiches offer a deliciously spiced and saucy chicken tikka filling paired with a perfectly cooked egg, fresh crunchy vegetables, and creamy mayonnaise, all grilled between crispy toasted bread. Perfect for a flavorful and hearty lunch or dinner, this recipe combines Indian-inspired flavors with classic sandwich elements for a unique and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Sandwich
- Method: Stovetop
- Cuisine: Indian-inspired Fusion
Ingredients
Chicken Tikka Mixture
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces or strips (1/2”)
- 2 tbsp Chicken Tikka Masala powder (substitute with Chicken Tandoori Masala powder, preferably Shan brand)
- 1 tsp garlic, crushed or finely chopped
- 1 tsp ginger, crushed or finely chopped
- 1/2 tsp kosher salt
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp neutral oil
- 1/3 cup tomato ketchup
- 2–3 tsp classic yellow mustard
- 1/4–1/2 tsp ground black pepper
Eggs
- 3 large eggs
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp neutral oil
Sandwich Assembly
- 15–18 slices white sandwich bread (thin sliced, about 3 slices per sandwich)
- Mayonnaise (for spreading – Duke’s brand recommended)
- 2–3 Romaine lettuce leaves (preferably ribs near the root for crunch)
- 1/2 cucumber, peeled and thinly sliced on an angle (1 slice per diagonal side of sandwich)
- 1 salad tomato, thinly sliced (heirloom or Beefsteak recommended)
- Toothpicks (for securing sandwiches)
Instructions
- Prepare the Chicken: Place the chicken in a bowl and add Chicken Tikka Masala powder, garlic, ginger, kosher salt, and lemon juice. Toss to coat the chicken pieces evenly with the marinade.
- Cook the Chicken: Heat 2 tablespoons of neutral oil in a large nonstick skillet over medium-high heat. Add the marinated chicken, spreading it evenly in the pan. Cook for about 6 minutes, stirring occasionally, allowing the chicken to release moisture and cook through in its own liquid.
- Add Sauce: Stir in the tomato ketchup, yellow mustard, and ground black pepper to the chicken. Cook for an additional 2 minutes until the mixture is well combined and slightly thickened but still saucy.
- Adjust Seasoning: Remove from heat. Taste the chicken mixture and adjust seasoning as needed—add salt for saltiness, pepper for heat, ketchup for sweetness, or lemon for tanginess.
- Prepare the Eggs: Crack the eggs into a small bowl and season with salt and black pepper. Heat 1 tablespoon of neutral oil in a medium nonstick skillet over medium-high heat. Pour in the eggs; they should sizzle immediately. Cook for 1-2 minutes, moving the uncooked egg from the center to the edges to promote even cooking.
- Cook Eggs Until Set: Divide the eggs into two portions, flip once the bottom is golden brown, and cook for another minute until set but still glossy on top. Cut the cooked eggs into 5 pieces (one piece per sandwich).
- Grill the Bread: Preheat a panini grill or stovetop cast iron grill pan over high heat until smoking hot (about 8 minutes). Place 1-2 slices of bread at a time and grill undisturbed for 7-10 seconds per side, pressing lightly to create deep grill marks. Repeat for all slices (about 15-18 slices).
- Assemble the Sandwiches – Step 1: Lay out the bread slices in stacks of three for easier handling. Spread mayonnaise on one side of each bottom slice (5 or 6 slices).
- Assemble the Sandwiches – Step 2: Spoon about 1/3 to 1/2 cup (45-70g depending on bread width) of the cooked chicken mixture onto each mayo-spread bottom bread slice.
- Assemble the Sandwiches – Step 3: Spread mayonnaise on one side of the middle bread slices, then place them mayo-side down onto the chicken layer.
- Assemble the Sandwiches – Step 4: Top each sandwich with romaine lettuce leaves (preferably the crunchy ribs), two angled cucumber slices (one on each diagonal side), tomato slices, and one egg piece.
- Assemble the Sandwiches – Step 5: Spread mayonnaise on one side of the remaining top bread slices and press them mayo-side down onto the sandwich to complete the layering.
- Secure and Serve: Use toothpicks to secure each sandwich. Use a sharp knife to cut each sandwich diagonally into triangles, and serve immediately.
Notes
- Use thin-sliced white sandwich bread for better grilling results and stackability.
- Use ribs of romaine lettuce near the root for extra crunch rather than just the leafy parts.
- The panini grill or cast iron grill pan should be very hot and you only need to grill the bread briefly for crispy, well-marked bread with deep flavor.
- You can adjust the chicken tikka powder based on availability; chicken tandoori masala powder works as a substitute.
- Mayonnaise brand preference is subjective; Duke’s brand is recommended for its flavor.
