Tandoori Chicken Steak Naanwich

Alright, these pictures of my sister and I have nothing to do with this post, I found them on my camera when I was uploading today’s recipe pictures. But can someone tell me, how are my sister and I are related???


Am I the adopted one?


We really look nothing alike.

Moving on to more important topics, have you guys ever had a naanwich before? Probably not. I am pretty sure it’s not a real word, and you may have had something similar to it called a panini.

I am positive this naanwich is better than any panini you have ever had (bold statement over here). Side question, how does one even spell panini, it has the red squiggle under it when I type it into WLW….?


What you will need:

  • Naan
  • Chicken Steak 6 five inch pieces
  • Garlic Ginger Paste 1 tsp
  • Shan Tandoori Chicken Masala (Found at your local Indian grocery store, or just use chili powder) 2 tsp
  • Turmeric 1/2 tsp
  • Salt 1/4 tsp
  • Chili Powder 1/4 tsp
  • Assorted Vegetables ( lettuce, red onions and banana peppers)
  • Greek Yogurt Dip or light mayonnaise
  • Green cooking papaya Slice up at least 5 thick pieces


Chicken Steak: Make in advance

  1. Coat chicken steak with a marinade of garlic ginger paste, turmeric, salt,Shan Tandoori Chicken Masala and chili powder.
  2. Chop up green cooking papaya into 5 medium-thick slices


3. Place green cooking papaya inside of the pile of chicken steak (this makes the steak tender).

4. Marinate for 2 hours prior to cooking.

5. Lightly pan fry chicken steak in olive oil for 30 minutes or until fully cooked.


Assemble Naanwich:

  1. Cut Naan in half and coat both halves with greek yogurt dip or light mayonnaise.
  2. Layer chicken steak with assorted vegetables.
  3. Enjoy naanwich!


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One Response to Tandoori Chicken Steak Naanwich

  1. Lauren says:

    This sounds amazing! I’ve never used green papaya before, need to remedy that ;) Also figure out a gluten free naan recipe but gosh do I miss naan.