• Chicken. Use skinless, boneless chicken breasts. • Oil.
• Osman’s Taj Mahal Garam Masala
• Osman’s Taj Mahal Turmeric Powder
• Garlic powder.
• Salt and pepper.
• Bread of your choice.
• Cabbage.
• Fennel.
• Red onion.
• Coriander
• Mayonnaise. Yogurt / Sour cream. Lemon juice.
1. Marinate and grill the chicken: Combine oil, lemon juice and spices together. To ensure the chicken cooks quickly and evenly, halve the breasts horizontally (to create two thin fillets) or use a meat mallet to flatten the chicken out slightly. Place in a Ziploc bag and pour over the marinade. You can allow the chicken to marinate for up to 24 hours in the fridge but I usually just let it marinate while I make the slaw and heat up the grill. Heat an outdoor grill or grill pan over high heat then cook the chicken for 2-3 minutes per side until golden and cooked through. Remove from the heat and allow to rest for a few minutes.
2. Make the slaw: Thinly slice cabbage, fennel and red onion and place in a bowl. Add coriander/cilanto. Whisk together mayonnaise, yogurt/sour cream and lemon juice and season to taste with salt and pepper.
3. Assemble the sandwich: Spread some mayo on slices of bread then top with the grilled chicken. Add a generous spoonful of slaw and sandwich with another slice of bread. Serve immediately.