Serves 4 / As exotic as this sounds (and tastes), it’s really quite easy to make, and the two spice mixtures are widely available. Prep tips: If you have time, marinate the chicken overnight. Chicken thighs offer the best results, but lower-fat breasts will also work; just cut three or four deep diagonal grooves in them first to allow the marinade to seep in. Serving tip: You can also make this as a wrap, using a whole-wheat tortilla.
6 boneless, skinless chicken thighs, excess fat removed
1½ tablespoons tandoori masala (a spice blend)
1½ cups nonfat plain yogurt, divided
1 small to medium russet potato, peeled and diced small
2 tablespoons chopped fresh cilantro
¼ teaspoon sea salt
½ teaspoon garam masala (a spice blend)
¼ teaspoon red chili powder or cayenne pepper
1 tablespoon ghee (clarified butter) or olive oil
8 slices sourdough bread
1 red onion, thinly sliced
2 ripe tomatoes, sliced about ¼-inch thick
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In a medium bowl, rub chicken thoroughly with tandoori masala until well coated. Add ½ cup yogurt and mix well. Cover and refrigerate until ready to cook.
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Simmer potato in enough water to cover for about 12 minutes, or until tender. Place in a small bowl and add remaining 1 cup yogurt, cilantro, salt, garam masala, and chili powder or pepper. Mix well. Cover and refrigerate until ready to serve.
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Preheat grill. Remove chicken from refrigerator, scrape off excess yogurt, and spread out on a large plate. Season both sides with salt. Brush grill with ghee or oil. Cook chicken for about 5-6 minutes, turn, and continue cooking until done, about 10-12 minutes total. Remove from grill, cover, and let rest about 5 minutes. Slice thinly.
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While chicken is resting, toast bread lightly. Divide warm chicken between the toasted bread slices, spreading well. Cover with potato-yogurt mixture, followed by slices of onion and tomato. Cover with remaining bread, press down gently, cut each sandwich in half lengthwise, and serve at once.
PER SERVING: 501 cal, 19% fat cal, 11g fat, 4g sat fat, 96mg chol, 34g protein, 66g carb, 5g fiber, 736mg sodium