Directions
- 1In a bowl, add chicken thighs, low fat Greek yogurt, garam masala, fenugreek leaf, lemon juice, garlic, ginger, cumin, turmeric, pepper, and paprika. Mix well.
- 2Place the mixture in an air fryer at 385F for 16 minutes, flipping halfway through. Cook until the internal temperature reaches 165F.
- 3In a food processor, add cilantro, peanuts, garlic, lemon juice, water, chili pepper, and ginger. Blend until smooth and bright green.
- 4Mix the cilantro mixture with fat free Greek yogurt.
- 5Garnish with fresh chives.
- 6Assemble the sandwich with the tandoori chicken, cilantro chutney and ciabatta bread
Ingredients
- 2 chicken thighs
- 0.5 cup low fat Greek yogurt
- 1 tbsp garam masala
- 1 tbsp fenugreek leaf
- 1 big squeeze lemon
- 3 garlic cloves
- 1 tbsp minced ginger
- 2 tsp cumin
- 0.5 tsp turmeric
- 0.5 tsp ground pepper
- 1 tbsp paprika
- 1 to 2 cups cilantro
- 0.5 cup peanuts
- 3 garlic cloves
- 1 big squeeze lemon
- 0.25 cup water
- 1 chili pepper
- 1 tsp minced ginger
- 1 cup fat free Greek yogurt
- 1 fresh chives
- 1 Ciabatta bread
Equipment
bowlgraterair fryerfood processorblender
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