Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Fried Tandoori Chicken Sandwich

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I don’t have much to say here other than this Fried Tandoori Chicken Sandwich is incredibly popular and nothing short of genius.

With that being said, however, I must admit that this is not my own original idea! I was actually introduced to a Fried Tandoori Chicken Sandwich at Wazwan’s in Chicago and after that I knew I would eventually have to try and attempt to make my own recipe at home.

The marinade is almost exactly how you’d marinate regular tandoori chicken (except I used buttermilk instead of yogurt) but instead of grilling the pieces we’re dipping them in a seasoned flour dredge and frying the pieces until crispy.

I pair the sandwich with a simple achaari mayo (literally just achaar and mayo with a smidge of honey) and top it all off with some sliced red onions and shredded cabbage.

This was one of my most popular videos on TikTok and for good reason!

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Tandoori Fried Chicken Sandwich

Servings 4 people

Ingredients

Fried Tandoori Chicken

  • 1 lb boneless chicken thighs (about 2 thighs)
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp tandoori masala
  • 1 tsp garam masala
  • 1/4 tsp salt (or to taste** – use more salt if using homemade tandoori masala mix)
  • 1/2 cup buttermilk
  • 1-2 squeezes lemon or lime juice
  • 3/4 cup flour
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1.5 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt (or to taste)

Achaari Mayo

  • 1/4 cup mayonnaise
  • 1 tsp achaar
  • 1/2 tsp honey

Sandwich Stuff

  • 4 brioche buns
  • 1 small onion (sliced)
  • 1/4 cup shredded cabbage or lettuce

Instructions

  1. Remove any excess fat from your chicken thighs. Feel free to cut them in half and place them in a bowl (4 pieces total).

  2. Take a fork and prick the thighs all over. This will help the marinade seep into the chicken.

  3. Add your tandoori masala (store-bought or homemade), garam masala, ginger-garlic paste, buttermilk, and salt. (Note – store-bought tandoori masala already contains quite a bit of salt so use a smaller amount like I did here. If you are using your own, then feel free to add more salt.) Combine and cover the bowl with plastic wrap. Set aside in the fridge for 6-8 hours.

  4. Let's make the dredge. In a separate bowl, add your flour and spices (garlic powder, onion powder, chili powder, paprika, and salt). Whisk together. Take a few teaspoonfuls of the marinade from the chicken and also whisk into the flour.

  5. Take each piece and coat in the flour mixture on both sides. Feel free to coat twice for extra crispiness.

  6. Deep fry the chicken in oil – internal temp of chicken should be 170 F.

Assembly

  1. For the achaari mayo – combine the mayo, achaar, and honey.

  2. Toast your buns, add your mayo, chicken, and top with some shredded cabbage and onion.

Reader Interactions

Comments

  1. How much ginger-garlic paste should we add? It says in the directions but not in the ingredients.

    • Hi! Thanks for pointing that out, just fixed it! It should be one tablespoon. Thank you šŸ™‚