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.
(Contains Soy, Wheat, Milk)
Indian Spice Blend
Not included in your delivery
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.