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Chicken Tikka Club Sandwiches Recipe

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4 from 14 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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).
  8. 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).
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://marthatasty.com/chicken-tikka-club-sandwiches-recipe/