Who doesn’t love a good sandwich? They’re quick, easy, and always satisfying. But here’s the thing: the Indian Chicken Sandwich doesn’t settle for just being “good.” It’s all about bold spices, juicy chicken, and crunchy veggies that come together for a bite full of zing. Whether it’s breakfast, lunch, or dinner, this sandwich totally delivers.
Ready to give it a try? Let’s get started.
Quick Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 5 sandwiches
- Difficulty: Easy
- Tools You’ll Need:
- A pot to cook chicken
- Knife and cutting board
- Frying pan for sautéing
- Mixing bowl
- Sandwich grill or skillet
Pro Tip: Make the chicken filling ahead of time. It’ll stay fresh in the fridge for a day. Then, when hunger strikes, just assemble, grill, and enjoy.
What You’ll Need
The Basics:
- 10 slices of your favorite bread
- 1 boneless chicken breast
- 2 tablespoons mayo
- 2 tablespoons ketchup (totally optional)
- 1 small onion, finely chopped
- 2 tomatoes, sliced thin
- 1 green bell pepper, diced
- 1 cup shredded cabbage
- Butter for grilling
Flavor Boosters:
- 2 tablespoons cooking oil
- Black pepper (to taste)
- 2 garlic cloves (minced or use garlic powder)
- Paprika (optional, for some heat)
Step-by-Step Instructions
1. Cook the Chicken
- Start by washing the chicken breast and tossing it in a pot. Cover it with water and season with black pepper, garlic, and a pinch of salt.
- Let it cook on medium heat for about 10 minutes. Once it’s done, shred the chicken with a fork.
2. Sauté the Veggies
- Heat oil in a frying pan. Toss in the onions and bell pepper. Let them sauté for a few minutes—soft but still crunchy.
- Add the shredded chicken, garlic powder, paprika, and a splash of water. Cook this mix until it’s flavorful but not soggy.
3. Mix the Filling
- In a bowl, combine the chicken mix with your cabbage, sliced tomatoes, mayo, and ketchup (if you’re into that sweet-and-creamy flavor). Mix it all up, and voilà—your sandwich filling is ready!
4. Assemble Your Sandwiches
- Spread a generous layer of filling on one slice of bread and top it with another slice. Repeat for all your sandwiches.
5. Grill to Perfection
- Heat a pan or sandwich grill. Add a bit of butter, place the sandwiches, and grill until both sides turn golden and crispy. Takes about 2–3 minutes per side. Watch them closely—they crisp up fast!
6. Serve Hot
- Slice your sandwiches in halves or quarters, and serve them hot. Pair with chips, salad, or even just a steaming cup of chai.
Make It Your Own
Want to switch things up? Here are some ideas:
- Spice It Up: Add chopped green chilies or a pinch of red chili flakes.
- Make It Healthy: Use whole-grain bread or Greek yogurt instead of mayo.
- Seasonal Twists: Swap cabbage for lettuce in the summer or add grated carrots for extra crunch.
Dietary Tip: Need gluten-free bread? No problem—it works just as well.
Storage Tips
- Got leftover filling? Pop it in an airtight container and keep it in the fridge for up to two days.
- Reheat sandwiches on a skillet over low heat. Skip the microwave unless you’re okay with a soggy mess.
Bonus Hack: Freeze small portions of the chicken filling and thaw overnight when you’re ready for round two.
This Indian Chicken Sandwich is more than just a snack—it’s comfort food with a kick. Whether it’s a lazy brunch or a lunchbox favorite, this is one recipe that’s bound to become a go-to. Try it once, and trust me, you won’t go back to boring sandwiches again. Enjoy!
PrintIndian Chicken Sandwich Recipe
A twist on the classic sandwich, this Indian Chicken Sandwich combines tender shredded chicken with vibrant spices, fresh veggies, and creamy mayo for a flavor-packed meal. Perfect for a quick lunch, dinner, or a filling snack!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 sandwiches 1x
- Category: Snack / Main Course
- Cuisine: Indian
Ingredients
Sandwich Base
- 10 slices of sandwich bread
- 1 boneless chicken breast
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup (optional)
- 1 onion, finely chopped
- 2 tomatoes, thinly sliced
- 1 green bell pepper, diced
- 1 cup cabbage, shredded
- ¼ cup butter for grilling
Spices & Seasoning
- 2 tablespoons cooking oil
- Black pepper (to taste)
- 2 garlic cloves, minced (or ½ teaspoon garlic powder)
- Paprika (optional, for heat)
- Salt (to taste)
Instructions
Step 1: Prepare the Chicken
- Wash the chicken breast thoroughly and place it in a pot.
- Add water to cover the chicken, a pinch of salt, black pepper, and minced garlic.
- Cook over medium heat for about 10 minutes or until tender. It should shred easily with a fork.
- Shred the cooked chicken and set it aside.
Pro Tip: Avoid overcooking the chicken—it can dry out and lose its juicy texture.
Step 2: Sauté the Veggies
- Heat 2 tablespoons of oil in a frying pan over medium heat.
- Add the chopped onion and green bell pepper. Sauté until lightly softened but still crunchy.
- Stir in garlic powder, paprika (optional), and shredded chicken.
- Add salt to taste and cook for 2–3 minutes, ensuring the mixture isn’t watery.
Common Mistake to Avoid: Don’t overcook the veggies—they should keep some crunch for added texture.
Step 3: Make the Filling
- In a mixing bowl, combine the chicken mixture with shredded cabbage, mayonnaise, and ketchup (if using).
- Mix everything until evenly coated but not overly wet.
Pro Tip: Adjust mayo and ketchup to your taste. Skip ketchup if you prefer a spicier flavor.
Step 4: Assemble the Sandwiches
- Spread the chicken filling evenly on a slice of bread.
- Place tomato slices on top, then cover with another slice of bread.
- Repeat for all sandwiches.
Step 5: Grill and Serve
- Heat a skillet or sandwich grill over medium heat.
- Lightly butter both sides of the sandwich and place it in the skillet.
- Grill for 2–3 minutes on each side until golden brown and crispy.
- Slice into halves or quarters and serve hot.
Pro Tip: Adding butter ensures a crisp, golden crust. For a healthier version, use a non-stick pan without butter.
Notes
Serving Suggestions
- Pair with potato chips, French fries, or a light green salad.
- Serve alongside chai or iced tea for a complete meal.
Storage & Reheating
- Filling: Keep leftover chicken filling in an airtight container for up to 2 days in the refrigerator.
- Reheating Sandwiches: Warm sandwiches on a skillet over low heat for a few minutes. Avoid reheating in a microwave to prevent sogginess.
Tips & Tricks
- For more heat, toss in chopped green chilies or red chili flakes.
- Use gluten-free bread for a gluten-free version.
- Swap cabbage with crisp lettuce in warmer months for a lighter twist.
