Welcome to Part V — the final installment — of the series of component dishes that combine to make the transcendent “Second to Naanwich,” the sandwich that turned me into a slobbering fool. It took time to pull this whole series together, but great things are worth the wait. (Don’t forget to check Part I, Candied Jalapenos (Cowboy Candy), Part II, Homemade Greek Yogurt and Cucumber Yogurt Salsa (Raita), Part III, Homemade Ghee, and Part IV, Homemade Naan. Also consider the older Golden Crunchy Pickled Onion Ring post — the onions elevate this sandwich and remain one of our favorite canned items to eat.)
Summer unofficially marks the start of grilling season, and if you’re not vegetarian, you’re probably ready for it. One major reason grilled chicken is a perennial favorite is its remarkable versatility.
Chicken is an excellent canvas for bold global flavors in a familiar format. Tandoori chicken, originating in Punjab, is recognized for its reddish hue and bold spice from cayenne and curry powder, and for the big flavor the marinade imparts. I don’t have a tandoor oven, so I use my grill to recreate the high heat and enclosed environment that gives tandoori its characteristic sear, char, and juiciness.
This is a dish I’ve made for years (I even wrote about it in an older column) and usually served with rice or potatoes. A few weeks ago inspiration struck and this chicken became the core of an exceptional naan sandwich—the “Second to Naanwich”—and the household rejoiced. If you make these, you will too.
For a photo-free, printer-friendly version of the recipes, use the recipe page.
Grilled Tandoori-Style Chicken and the Second to Naanwich (Tandoori Chicken Sandwich on Naan)
Ingredients:
- 3 large boneless, skinless chicken breasts
- 1/2 cup plain yogurt
- 1/2 cup buttermilk
- 1/3 cup white wine or cider vinegar
- 1/4 cup canola or vegetable oil
- 3 tablespoons ground cumin
- 2 tablespoons curry powder
- 2 teaspoons granulated garlic
- 2 teaspoons kosher salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground ginger (or 1 tablespoon grated fresh ginger)
- 1/2 teaspoon ground coriander
- Pinch of ground cinnamon
Combine all ingredients except the chicken in a zip-top resealable bag or whisk together in a flat dish. Pat the chicken breasts dry with paper towels and butterfly each breast by slicing horizontally to create two even thicknesses. Place the chicken pieces in the bag with the marinade, seal, and gently massage the bag so the marinade coats the meat.
Place the bag in a bowl to catch any leaks and refrigerate for at least two hours, preferably overnight.
When ready to cook, you can grill, use a grill pan, or roast in a hot oven. The grill yields the best flavor, but the other methods work well if you don’t have one.
Option A — Gas Grill:
Preheat the grill to high with the cover down. Oil the grill grates well to prevent sticking. Remove the chicken from the marinade, shake off excess, and place on the grill. Do not move the pieces—let them develop a crust. Cook covered for 4 minutes, flip, and continue cooking until the internal temperature reaches 160°F. Remove the chicken, tent loosely with foil, and rest 10 minutes before serving.
Option A — Charcoal Grill:
Prepare a bed of glowing coals and cook over a two-zone fire. Start over medium-high heat for 4 minutes per side, then move to the cooler side to finish cooking in indirect heat until the chicken reaches 160°F. Tent and rest 10 minutes.
Option B — Grill Pan:
Heat a heavy grill pan over high heat until water droplets skitter and evaporate; ensure good ventilation. Oil the pan. Remove excess marinade from the chicken and sear for 4 minutes per side until the internal temperature reaches 160°F or juices run clear. Tent and rest 10 minutes.
Option C — Hot Oven:
Preheat the oven to 425°F. Oil a cooling rack and set it over a greased sheet pan. Place chicken on the rack with space between pieces. Roast for about 15 minutes, flip, and continue cooking another 5–10 minutes until the internal temperature hits 160°F. Tent and rest 10 minutes.
To Assemble the Sandwich
Each sandwich requires:
- 2 small naans or two portions of a larger naan
- 1 piece of grilled tandoori-style chicken
- Mixed salad greens
- Candied jalapenos or pickled jalapeno slices
- Crunchy pickled onion rings or thin sweet onion slices
- Cucumber yogurt salsa (raita)
Build the sandwich by laying out a piece of naan, topping it with a handful of mixed greens and the grilled chicken. Add candied or pickled jalapenos and crunchy pickled onion rings over the chicken, then spoon on the cucumber yogurt salsa. Top with the second piece of naan and slice in half for easier handling.
If you’re feeling generous, send a note of appreciation—just know I’m happily taken. Admire the sandwich from afar, and if you fall in love with it, I’ll accept the occasional worshipful message. Also: can I have the other half of your sandwich?