Anjum Anand’s Barbecued chicken tikka sandwich

This chicken tikka sandwich can be barbecued, or cooked in the oven if the weather doesn't deliver. The tikka flavour pairs perfectly with the tangy herb chutney and this makes a flavoursome and satisfying weekend lunch.

DURATION 0:03:12

Tags: sandwich, chicken, barbecue,

Recipe - Makes: 2


For the marinade
1/2 tbsp lemon juice
½ tsp root ginger, peeled and grated
½ large garlic clove, grated

For the tandoori paste
1/2 tbsp lemon juice
½ tsp root ginger, peeled and grated
1 large garlic clove, grated
65g natural yogurt
1⁄2 tsp chilli powder
1 tsp paprika
3⁄4 tsp ground cumin
1 tbsp vegetable oil
1⁄2 tsp garam masala
1 rounded tsp tomato purée

For the sandwich
4 small chicken thigh fillets (280g)
One or two small white baguettes, or 4 slices of sourdough bread
Butter, for spreading
2–3 crisp lettuce leaves
1⁄4 small red onion, finely sliced
4–6 tbsp Tangy Herb Chutney (see recipe here)


1. Pierce the chicken all over with a fork. Put the chicken in a shallow dish with the marinade ingredients, together with some seasoning, cover and marinate for 20 minutes in the fridge. This will help to tenderise the meat.

2. Remove the chicken from the marinade and put in a dish. Put the marinade, together with the tandoori paste ingredients, into a blender and whizz until smooth. Pour over the chicken to coat, cover, place in the fridge and marinate again for as long as you can; at least for one hour and up to overnight. 

3. Remove the chicken from the fridge up to thirty minutes before cooking. When ready to cook, preheat the oven to 200°C/gas mark 6. Place on a rack with a baking tray or some foil underneath and bake for 10 minutes. Take the chicken out of the oven and finish off on the barbecue or griddle pan for 2-3 minutes each side. Meat should be cooked through and the juices should run clear.

4. Place the baguette or slices of bread in the oven to warm up a little for a few minutes. Cut or tear the chicken into large pieces.

5. Butter the bread, layer on the lettuce, red onion and chutney then top with the chicken.