|Boneless chicken||500 Gram, skinned|
|Natural yogurt||1 Cup (16 tbs)|
|Tandoori paste||2 Tablespoon|
|Bread||1 (For Sandwiches)|
|Coconut garlic chutney||4 Tablespoon (For Serving)|
Trim excess fat from chicken, pierce all over with fork.
Mix chicken with yogurt, salt, tandoori paste, marinate in refrigerator for 12-18 hours.
Place chicken on foil-lined tray, brown chicken on both sides under hot grill.
Transfer to oven, bake covered for 30 minutes at 200 °C, set aside to cool.
Chop chicken thinly.
Makes 16-20 sandwiches.
Spread one side with coconut garlic chutney for extra spice.