Air fryer recipe · Mains
Chicken Tikka Sandwich
Smoky spiced chicken tikka layered with crunchy vegetables between toasted bread. A filling sandwich with bold flavour.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 145kcal
- 12.7 gprotein
- 13.1 gcarbs
- 4.8 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken300 g (boneless, cubed)
- curd3 tbsp (thick)
- ginger garlic paste1 tsp
- red chilli powder1 tsp
- garam masala1/2 tsp
- oil1 tbsp
- bread4 slices
- mint chutney3 tbsp
- onion1 (sliced)
- capsicum1/2 (sliced)
Method
Marinate the chicken
Mix the curd, ginger garlic paste, red chilli powder, garam masala and salt in a bowl. Add the chicken cubes and coat them well, then marinate for 20 min. The curd softens the meat and helps the spices soak right in.
Air fry the chicken
Brush the basket with oil and add the marinated chicken in a single layer. Air fry at 195°C for 12 min, shaking the basket halfway, until the pieces reach 74°C in the centre with no pink and the juices run clear.
Prep the bread
Spread mint chutney on one side of each bread slice, then layer onion and capsicum on 2 of the slices. The chutney adds moisture and flavour, and putting the veg on first keeps the base slices from going soggy.
Assemble and toast
Top the vegetables with the air-fried chicken, close each sandwich with a slice chutney-side in, and air fry at 185°C for 4 min, flipping halfway, until golden and crisp. Cut and serve hot for the best crunch.
