Welcome to Part V – the highly anticipated final installment – of our culinary journey to create the truly transcendent ‘Second to Naanwich.’ This extraordinary sandwich has, without exaggeration, transformed me into a slobbering idiot with its irresistible charm. I understand that bringing this comprehensive series of recipes to you has been a labor of love, spanning a bit of time. However, I assure you, good things truly do take time, and every moment invested in perfecting this masterpiece has been unequivocally worth it.
For those just joining us or needing a refresher, don’t miss revisiting the foundational elements of this epic sandwich. Begin with Part I, Candied Jalapenos a.k.a. Cowboy Candy, where we unlock the secret to sweet and spicy perfection. Then, proceed to Part II, Homemade Greek Yogurt and Cucumber Yogurt Salsa [Raita], essential for that cooling, creamy counterpoint. Our quest continued with Part III, Homemade Ghee, a simple yet profoundly impactful ingredient for richness, and finally, the cornerstone of our creation, Part IV, Homemade Naan. But wait, there’s more! While you’re embarking on this flavor adventure, cast your eyes back to the Golden Crunchy Pickled Onion Ring post from eons ago. These delightful onions genuinely elevate this sandwich to stratospheric heights and remain one of our absolute favorite items to preserve and, of course, devour with gusto. Each component, carefully crafted, contributes a layer of flavor and texture that culminates in an unparalleled gastronomic experience.
With summer unofficially upon us, the grill beckons, signaling the joyous start of ‘chicken on the grill’ season. Unless you adhere to a vegetarian lifestyle, chances are you share our boundless enthusiasm for this quintessential warm-weather staple. One of the myriad reasons grilled chicken holds its perennial favoritism is its astounding versatility. It acts as an impeccable canvas, effortlessly absorbing and delivering a kaleidoscope of global flavors in a comforting, familiar package.
Among these global delights, Tandoori chicken stands out as a true masterpiece. Originating from the vibrant culinary traditions of Punjab, this dish is celebrated for its distinctive reddish hue, a testament to the generous quantities of cayenne and fragrant curry powder infused within its marinade. Beyond its visual appeal, it delivers a bold, unforgettable flavor profile. While the allure of a traditional tandoor oven – a cylindrical clay oven known for its intense, sustained heat – is undeniable, few of us have one readily available. Fear not! I’ve discovered that a standard home grill can remarkably replicate the tandoor’s high heat and enclosed environment. This method masterfully achieves Tandoori chicken’s signature seared and charred exterior, locking in juices to maintain an incredibly moist and tender interior.
This particular Tandoori-style chicken recipe is a dish I’ve been perfecting and cherishing for years. Its long-standing place in my repertoire is even evidenced by one of my older Record-Eagle columns, where it was typically served alongside fluffy rice or hearty boiled potatoes, whatever suited my culinary whim. However, about three weeks ago, a flash of inspiration struck, leading to the creation of the ultimate sandwich – the Naanwich – and our household erupted in joyous celebration. Soon, dear reader, if you heed my fervent plea, you too will join us in this culinary jubilee. I’m not just asking; I’m begging you, pleading with every fiber of my being, nudging you with my poky, bony elbows in my self-appointed role as the big sister to the whole wide world: make these soon!
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Grilled Tandoori Style Chicken and the Second to Naanwich (Tandoori Chicken Sandwich on Naan)
Unlocking the Flavors: Ingredients for the Tandoori Style Chicken
Crafting this flavorful Tandoori-style chicken begins with selecting the right ingredients. Each component plays a vital role in tenderizing the chicken and building its complex, aromatic profile:
- 3 large boneless, skinless chicken breast halves
- 1/2 cup plain yogurt (full-fat for richness and tenderness)
- 1/2 cup buttermilk (for its acidic tenderizing properties; don’t forget you can easily make your own!)
- 1/3 cup white wine or cider vinegar (adds a tangy brightness and helps tenderize)
- ¼ cup canola or vegetable oil (helps to distribute fat-soluble flavors and prevents sticking)
- 3 Tablespoons ground cumin (earthy, warm, and fundamental to Indian cuisine)
- 2 Tablespoons curry powder (a blend of spices offering depth and complexity)
- 2 teaspoons granulated garlic (for concentrated garlic flavor without moisture)
- 2 teaspoons Kosher salt (enhances all other flavors)
- 1 teaspoon ground cayenne pepper (provides the characteristic heat and color)
- 1 teaspoon ground ginger (or 1 Tablespoon freshly grated gingerroot for a brighter, spicier kick)
- 1/2 teaspoon ground coriander (citrusy and subtly sweet)
- Pinch ground cinnamon (adds a hint of warmth and exotic aroma)
The Art of Marination: Preparing Your Tandoori Chicken
The magic of Tandoori chicken largely lies in its marinade. This rich, spiced yogurt bath not only infuses the chicken with incredible flavor but also tenderizes it, ensuring a moist and succulent result. Begin by adding all of the marinade ingredients – everything except the chicken itself – to a large, zip-top resealable bag. Alternatively, you can whisk them together thoroughly in a flat, non-reactive baking dish. Set this aside; this is your vibrant, aromatic marinade.
Next, prepare your chicken. Pat the chicken breasts thoroughly dry with paper towels. This step is crucial as it helps the marinade adhere better and allows for a better sear later. Lay the chicken breasts flat on a clean cutting board. To ensure even cooking and to create more surface area for flavor absorption, we’ll butterfly them. Holding a large, sharp knife parallel to the cutting board, carefully cut down the length of each chicken breast, dividing it into two evenly thick pieces. This technique is significantly easier if you gently press your other hand down flat on the chicken breast to hold it steady, preventing slippage. Once butterflied, transfer the chicken pieces to the zip-top bag containing the prepared marinade. Seal the top securely, ensuring no air remains, and gently squish the bag around to coat all the chicken evenly and completely. Make sure every inch of chicken is submerged in the flavorful marinade.
Place the sealed bag in a bowl to catch any potential leaks – a small precaution that saves a big mess! Stash this in the refrigerator for at least two hours. For optimal flavor penetration and tenderness, however, I highly recommend marinating the chicken overnight, or for up to 24 hours. The longer the chicken bathes in this fragrant mixture, the deeper and more nuanced its flavors will become.
Cooking Your Tandoori Chicken: Multiple Paths to Perfection
Once your chicken is beautifully marinated, you have several excellent options for cooking it, ensuring delicious Tandoori-style chicken regardless of your equipment. The best option, hands down, is grilling, as it most closely mimics the high heat and char of a traditional tandoor. However, don’t despair if you lack a grill; a grill pan or a hot oven can yield equally fantastic results.
Option A: Grilling for Authentic Char and Flavor
For a Gas Grill: Preheat your gas grill with the cover down, bringing it to a high temperature. It’s essential to oil the grill racks very well before adding the chicken, as the marinated chicken has a tendency to stick. Remove the chicken from the marinade, shaking off any excess. Place the chicken pieces directly on the hot grill racks. The key to developing that beautiful crust and sear is patience: avoid moving the chicken around once it’s on the grill for the initial cooking phase. This allows a robust, flavorful crust to form.
Cook, covered, for four minutes. Then, using tongs, carefully flip the chicken breasts. Continue cooking, covered, until the internal temperature of the chicken breasts reaches 160°F. Don’t be alarmed if the chicken shows some charred bits – this is the hallmark of authentic Tandoori-style cooking and contributes immensely to its flavor profile. It will look much like the images you see.
Once cooked, remove the chicken to a clean plate and tent it loosely with foil. Allow it to rest for 10 minutes before serving. This resting period is critical; it allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
For a Charcoal Grill: Prepare a glowing bed of coals, aiming for a two-zone setup: one side with hotter coals and another with cooler coals for indirect heat. Ensure your racks are well-oiled. Start grilling over the medium-hot zone for four minutes. Flip the chicken and cook for another four minutes. Then, move the chicken to the cooler coals or the cooler side of the grill and continue cooking in the indirect heat until it measures an internal temperature of 160°F. This two-zone method provides an initial sear followed by gentle cooking to prevent drying out. Again, remove to a plate, tent with foil, and rest for 10 minutes.
Option B: Grill Pan for Indoor Searing
If outdoor grilling isn’t an option, a heavy grill pan is your next best friend. Place a heavy grill pan over high heat. Be forewarned: this method WILL get smoky, so turn on your oven hood or a fan in a nearby window to ensure good ventilation. The pan is ready when drops of water flung from your fingertips skitter and dance before evaporating instantly. Generously oil the hot pan with a heat-safe brush. Remove the chicken breasts from the marinade, shaking off any excess. Carefully lay the chicken out flat on the hot grill pan. Cook for 4 minutes, then flip and continue to cook until the internal temperature of the breasts reaches 160°F, or until the juices run clear when you cut into the thickest part of the meat. Remove to a plate, tent loosely with foil, and allow to rest for 10 minutes before serving.
Option C: Hot Oven for Reliable Results
For a hands-off approach, the oven provides a reliable and consistent cooking environment. Preheat your oven to 425°F. Generously oil a cooling rack and place it over a greased half sheet pan. This setup allows air to circulate around the chicken, ensuring even cooking and crispier results, preventing the chicken from steaming. Remove the chicken from the marinade and shake off the excess. Position the chicken breasts on the rack with ample space between them to promote even browning. Place the sheet pan in the hot oven and cook for 15 minutes. Carefully flip the pieces and continue to cook until the internal temperature of the chicken is 160°F, which should take approximately 5-10 more minutes, depending on the thickness of your chicken. Remove from the oven and tent loosely with foil for ten minutes before serving. This method yields wonderfully tender and flavorful chicken without the char.
To Assemble the Second to Naanwich: The Ultimate Sandwich Experience
Now, for the grand finale! Bringing together all our meticulously prepared components, the assembly of the ‘Second to Naanwich’ is a joyous culmination of flavors and textures. Each sandwich needs:
- 2 small Naans, or two pieces of a larger naan (the soft, chewy foundation)
- 1 generous piece of Grilled Tandoori Style Chicken (the juicy, spiced heart of the sandwich)
- Mixed salad greens (for a refreshing crunch and vibrant color)
- Candied Jalapenos or pickled jalapeno slices (a burst of sweet heat)
- Crunchy Pickled Onion Rings or thin sweet onion slices (tangy, crisp contrast)
- Cucumber Yogurt Salsa (Raita) (the cooling, creamy counterpoint)
Crafting Your Culinary Masterpiece
The assembly is straightforward but allows for a beautiful presentation. Lay out one piece of your freshly baked, warm Naan. This soft, pillowy bread will cradle all the delicious fillings. Top the Naan with a generous handful of mixed salad greens, providing a fresh, crisp layer that balances the richness of the other ingredients. Next, place the perfectly cooked piece of Grilled Tandoori Style Chicken over the greens, allowing its vibrant colors and inviting aroma to take center stage.
Artfully arrange the Candied Jalapenos over the chicken breast, distributing their sweet heat evenly. Follow this with a scattering of the Crunchy Pickled Onion Rings, adding their delightful tang and satisfying bite. These two elements are crucial for cutting through the richness and adding dynamic texture.
Finally, generously dollop the cool, refreshing Cucumber Yogurt Salsa (Raita) over the onions and jalapenos. This creamy condiment not only provides a soothing contrast to the spices but also acts as a binder, bringing all the flavors into harmony. Complete your Naanwich by gently placing the remaining Naan piece on top. For easier handling and to ensure every bite includes a medley of flavors, carefully slice the assembled Naanwich in half. Behold, your culinary creation is complete!
Now, if after experiencing this symphony of flavors, you feel compelled to send me a love note, I’m flattered! But be forewarned; I’m happily taken. Rest assured, I’m perfectly content with being worshipped from afar for my culinary prowess, though. And hey, if you’re indeed writing me admiring notes, can I perhaps have the second half of your sandwich? Sharing, after all, is part of the joy of food. Indulge in this homemade masterpiece, knowing that every component was crafted with love and attention to detail, culminating in a sandwich truly ‘Second to Naan!’ Enjoy your extraordinary Naanwich, and don’t hesitate to share your creations and thoughts with us!