Spiced chicken & onion bhaji sandwich with tamarind mayo
Serves 2
Easy
Prep:
Cook:
plus overnight marinating
Transform lunchtime with the help of spiced chicken, onion bhaji and tamarind mayo. Full of flavour and texture, you'll never go back to boring sandwiches
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- 125g low-fat Greek-style yogurt
- 2tbsp tandoori paste
- 1tbsp sunflower oil
- 3tsp lemon juice
- 2 skinless, boneless chicken thighscut into chunks
- 60g mayo
- 1tbsp tamarind paste
- 4 tsp finely chopped coriander
- ½ white cabbagefinely shredded
- ¼ cucumberfinely chopped
- 2 tomatoessliced
- 1 onion bhaji
- 2 focaccia
Nutrition: Per serving
- kcal901
- fat53g
- saturates6g
- carbs70g
- sugars20g
- fibre6ghigh
- protein31g
- salt5.6g
Method
step 1
Combine the yogurt, 1 tsp salt, the tandoori paste, 1 tbsp of the sunflower oil and 1 tsp of the lemon juice. Stir in the chicken thighs to coat. Cover and chill overnight, or up to 24 hrs. Combine the mayo, tamarind paste and 1 tsp coriander. Season. Combine the remaining 1 tbsp of sunflower oil and remaining 2 tsp lemon juice, season, then stir in the remaining 3 tsp coriander, the cabbage, cucumber and tomatoes.
step 2
Break the onion bhaji into chunks and cook following pack instructions. Cook the chicken on a baking tray lined with foil under a hot grill for 8 mins. Turn and cook for 8-10 mins more until charred. Warm the slices of focaccia under a hot grill until golden. Spread the tamarind mayo over the bases, then top with the slaw, chicken, bhaji pieces and remaining focaccia. Best served on the day but will keep chilled for 24 hrs. (The mayo, slaw and chicken will keep chilled for up to three days.)
