Chicken Breast Tikka Sammies
with Indian-Spiced Fries and Yogurt Sauce
We're serving up all the things you love about chicken tikka stuffed between fluffy buns! Grab a napkin, it's about to get saucy! No sandwich is complete without a delicious side, so we've added crispy spiced wedges and a creamy yogurt dip for good measure.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
¼ cup
Tikka Sauce
(Contains Milk)
1 tbsp
Indian Spice Blend
460 g
Russet Potato
100 mL
Greek Yogurt
(Contains Milk)
132 g
Mini Cucumber
56 g
Onion, sliced
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚FWash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tsp Indian Spice Mix and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the middle of oven, flipping halfway through, until golden-brown and tender, 25-28 min.
Meanwhile, slice one cucumber into 1/4-inch slices (2 cucumbers for 4 ppl).Grate remaining cucumber into a small bowl. Sprinkle with salt. Set aside.
Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken and onions. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.)Cook, flipping once until chicken is golden-brown and cooked through, 4-6 min per side.**
Add half the tikka sauce (use all for 4 ppl), remaining Indian Spice Mix and 1/4 cup water (dbl for ppl) to the pan with chicken. Cook, stirring often, until coated, 1-2 min.
Halve buns. Arrange buns on an unlined baking sheet, cut-side up. Toast in the top of oven until golden, 6-7 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, add yogurt, 1/2 tsp sugar, and 1/2 tbsp oil (dbl both for 4 ppl) to the bowl with grated cucumber. Season with salt and pepper, then stir to combine.
Spread 1 tbsp yogurt sauce (dbl for 4 ppl) over top buns. Stack chicken and sliced cucumbers on bottom buns. Close with top buns. Divide sammies and Indian-spiced wedges between plates. Serve remaining yogurt sauce on the side for dipping.
