Cooked - Tandoori Chicken Melt

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tandoori Chicken Melt

1.0

500g chicken thigh pieces cubed large

1.5 tbsp ghee

1 heaped tsp garlic grated finely

1 heaped tsp ginger grated finely

1.5 tsp smoked paprika

1.5 tsp tandoori masala

0.5 tsp freshly ground black pepper

0.5 tsp cumin powder

1 tsp salt

1 tsp coriander powder

2 tbsp Greek yoghurt

1 tbsp kasuri methi

1.5 tsp freshly squeezed lemon juice

⅓ measuring cup of mayonnaise

2 tbsp of finely diced red onion

1 tbsp of freshly chopped coriander

1 tbsp chopped pickled jalapeños

0.5 tsp of English mustard

Bread slices of choice

Salted butter

Mix the chicken pieces with all the marinade ingredients thoroughly.
You can cook immediately, marinate for longer or freeze and cook another time after defrosting.
Air fry on 180 for 25 minutes, turning the chicken after 15 minutes.
The chicken pieces should be juicy and have a char on them.
You can also pan fry, oven bake or barbecue the chicken.
Shred or chop the chicken into preferred size.
Mix with all the filling ingredients thoroughly.
To make one melt, butter one side of two slices of bread. Fry these in a pan just on this one side until golden. Remove from pan.
Butter the other side of the slices of bread. Flip and on top of the golden fried side, layer on lots of mature cheddar cheese, then the chicken filling, then some more cheese. Top with the other slice of bread, golden side down.
Place in a medium hot pan carefully. Move the bread around to distribute the butter evenly.
When the bottom is golden brown, flip the melt carefully and fry that side.
Sprinkle the pan around the melt with a little water, cover immediately and lower the heat to melt the cheese.
Flip and fry the top bread if it needs to be crisped up.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

Cuisine🇮🇳Indian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 40m

Created 54 weeks ago

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