Tandoori Chicken Sandwich
6 Skinless Boneless Chicken Breast Halves
2 Tablespoons Fresh Lemon Juice
1 Cup Plain Yogurt
2 Tablespoons Chopped Fresh Ginger
2 Garlic Cloves, chopped
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Turmeric
6 Martin's Sandwich Potato Rolls
1 Cup Packed Fresh Mint Leaves
1 Cup Packed Fresh Cilantro Leaves
1 Jalapeño, minced
3 Tablespoons Chopped Onion
2 Teaspoons Cider Vinegar
1/2 Cup Mayonnaise
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 cup.
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade. Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
Lightly toast (or grill) sandwich rolls. Spread both cut sides of rolls generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of the sandwich roll bottoms. Cover with top rolls. Serve sandwiches warm or at room temperature.
Recipe adapted from: www.epicurious.com.