|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.
Calories 59 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 26.6 mg8.9%
Sodium 385.1 mg16%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.4 g1.6%
Sugars 0.8 g
Protein 6 g11.7%
Vitamin A 0.3% Vitamin C 0.12%
Calcium 1.8% Iron 1.8%
*Based on a 2000 Calorie diet