Best 2 Tandoori Chicken Panini Recipes
Are you looking for a unique and delicious way to enjoy tandoori chicken? Look no further than this recipe for tandoori chicken panini! This mouthwatering sandwich combines the smoky, spicy flavors of tandoori chicken with the gooey, melted cheese and soft bread of a grilled panini. It's the perfect meal for a quick lunch or dinner, and it's sure to be a hit with your family and friends.
Let's cook with our recipes!
TANDOORI CHICKEN PANINI
The tandoori-style spices in this chicken give it a bold flavor that's so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. -Yasmin Arif, Manassas, Virginia
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with 2 forks. Stir in green onions., Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
Nutrition Facts : Calories 351 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 830mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
PRESSURE-COOKER TANDOORI CHICKEN PANINI
The tandoori-style spices in this chicken give it a bold flavor that's so hard to resist. It tastes incredible tucked between pieces of naan, then grilled for an Indian-inspired panini. -Yasmin Arif, Manassas, Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onions; heat through., Spread chutney over 1 side of each naan. Using a slotted spoon, top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 351 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 853mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.
Tips:
- Use high-quality chicken breasts for the best flavor and texture.
- Be sure to marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
- If you don't have a tandoor oven, you can cook the chicken in a preheated oven at 425 degrees Fahrenheit for 15-20 minutes, or until cooked through.
- Use a good-quality naan bread for the panini. You can find naan bread at most grocery stores in the bakery section.
- Be sure to butter the naan bread before grilling it to prevent it from sticking.
- Add your favorite toppings to the panini, such as sliced tomatoes, onions, cucumbers, or cilantro.
- Serve the panini warm with your favorite dipping sauce, such as raita or mint chutney.
Conclusion:
Tandoori chicken panini is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The chicken is marinated in a flavorful yogurt and spice mixture, then cooked in a tandoor oven or preheated oven until cooked through. The chicken is then placed on naan bread with your favorite toppings and grilled until the cheese is melted and the bread is golden brown. Serve the panini warm with your favorite dipping sauce.
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