Desi Chicken Sandwiches
Chicken sandwiches are not new to indian cuisine, however they are certainly less popular than vegetarian versions such as potato sandwich or paneer sandwich. If you stroll around the streets of Delhi, you’ll find hawkers selling creamy vegetable or chicken sandwiches. These sandwiches are packed with a truckload of mayonnaise, with either vegetables or shredded chicken scattered throughout. They have a slightly sweetish taste and are incredibly delicious. I absolutely love them! Like most desi homes, a few jars of green chutney are always sitting in my fridge. I make simple chutney sandwiches with cucumber and tomato slices throughout the year, but I started experimenting with this chicken version a few years back after we got a Costco membership and had rotisserie chicken on hand all the time. Rotisserie chicken contributes juicy and tender meatiness, complemented by the crunch of red onion and scallions. However you can cook chicken at home. If you have rotisserie chicken and green chutney ready to go, putting it together is a matter of minutes. Tastes great at room temperature making them a convenient take along. You can customize it in many ways, skip the mayo if you wish, or fold in a bit of yogurt for creaminess. Add sliced vegetables like tomatoes while layering.
Ingredients
Rotisserie Chicken: - Juicy and flavorful rotisserie chicken, shredded or chopped saves time with its pre-cooked convenience. Or you could bake chicken breast or chicken thighs at home(adding instructions below). Green Chutney - A vibrant coriander chutney made from fresh coriander leaves (cilantro), green chilies, cumin, garlic, and salt provides a refreshing and spicy kick to the sandwich and complements the savory chicken. You could use pudina (mint chutney) as well. Make sure tha the chutney is not watery or too thin. Cream Cheese - Smooth and creamy cream cheese adds richness and creaminess to the sandwich filling, balancing the kick of chutney and green chilies. I like to use whipped cream cheese which saves times in comparison to softening a black of cream cheese at home. Mayonnaise - Can be skipped if you like. I like the richness it adds. Red Onion- I cannot imagine making desi sandwiches without onions. Adds crunch and ofcourse, the taste is great! Scallions - Add a fresh and oniony flavor to the sandwich. They contribute a mild yet distinctive taste and a pleasant crunch. White Bread - Use any kind of sandwich bread you prefer. I love my white bread but my older kid prefers her whole wheat bread slices. Other Ingredients - salt & pepper, garlic powder (or minced fresh garlic)
How To Make Chicken Chutney Sandwich
Cook The Chicken (Skip this step if using Rotisserie Chicken)
Boil The Chicken - Set a pot of water (about 2 cups) to boil on stove. Add ½ salt, lemon juice and peppercorns. When the water is boiling, slowly lower the chicken breast or boneless chicken thighs (8-10oz) in there. Reduce to a low medium simmer, cover the pot and let boil for 8-10 minutes. Switch off the stove. Adjust time depending on the thickness, quality and quanitity of chicken. Using tongs, pick the chicken out, you can use the remaining stock for soup. Let cool down a bit, dry the chicken in between pieces of paper towel. Place on a cutting board and chop the chicken into small pieces. Alternatively, you season the chicken with salt, pepper and a drizzle of olive oil. Bake in a preheated 375F oven. Bake chicken breasts for approximately 15-20 minutes, or until they reach an internal temperature of 165°F (74°C). If using chicken thighs, they may require slightly longer, about 20-22 minutes.
Make The Sandwich
In a large bowl, add the chopped chicken along with cheese, chopped onion & scallions, mayonnaise, green chutney, green chilies, salt & pepper and garlic powder. Using a spoon, mix very well. Taste and adjust the seasonings. The mixture should not be too dry else the sandwich will taste dry. It should be moist and spreadable.
On one slice of bread, place approximately ⅓ cup of the chicken filling. Spread using a butter knife to cover all areas of the bread slice.
Place the other bread slice on top of the chicken filling, creating a sandwich. Cut the sandwich diagonally or into halves or quarters, depending on your preference.Serve. If you want to store these sandwiches for later, cover or wrap in a lightly damp paper towel so that the bread doesn’t dry out.
Serving
