Rohit Ghai's cheese hot cross bun chicken tikka sandwich recipe
Rohit says: "My recipe takes inspiration from a classic British and Indian favourite, the much-loved chicken tikka masala – a staple on curry house menus across the country. Inspired by the combination of sweet and spice in the hot cross bun, I thought what better homage than to incorporate the flavours of this rich curry, which balances tikka spices with sweet tomato, to create a delicious Easter meal that all the family will enjoy."
See method- Serves 8
- 20 mins to prepare and 45 mins to cook, plus 3 hrs marinating
- 416 calories / serving
Ingredients
For the chicken
- 8 chicken boneless and skinless thighs, cut into small pieces
- 1 tbsp ginger and garlic paste
- 1 tbsp lime juice
- 100g Greek-style yogurt
- 15g Kashmiri or mild chilli powder
- 1 tbsp vegetable oil
- 1 tbsp dry kasuri methi (fenugreek leaves)
- ½ tsp garam masala
For the tikka masala sauce
- 75ml rapeseed oil
- 200g frozen diced onions
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger, plus extra 2 tbsp
- 2-3 finger chillies, chopped (optional)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri or mild chilli powder
- 150g tomato purée
- 50ml double cream
- 1 tbsp honey (optional)
- 50g butter
- 1 tbsp dry kasuri methi (fenugreek leaves)
To assemble
- 1 tbsp mayonnaise
- 2 packs Tesco Finest 4 Cheddar and red Leicester hot cross buns
- lettuce leaves
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Shop ingredientsEach serving contains
- Energy
- 1745kJ 416.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 23.6gProtein 30.2gFibre 1.9g
Method
- Put the chicken pieces in a large bowl with the ginger and garlic paste, a pinch of salt and the lime juice and set aside. Meanwhile, mix together the yogurt, chilli powder, oil, kasuri methi, garam masala and a pinch of salt. Pour over the chicken and turn to coat well. Cover and marinate in the fridge for at least 3-4 hrs.
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the marinated chicken for about 15-mins or until cooked through. Set aside.
- Meanwhile, make the masala sauce. Heat the oil in a large saucepan over a medium heat and fry the onions for 8-10 mins until turning golden brown. Add the garlic, ginger and chillies (if using), and sauté for 1 min until fragrant, then add powdered spices and a pinch of salt and cook for 4-5 mins, stirring occasionally.
- Stir in the tomato purée and simmer for about 10-15 mins, stirring occasionally, until the sauce thickens and turns a deep reddish-brown. Stir in the cream and honey (if using) and continue to cook, stirring regularly.
- Add the chicken to the sauce and cook for a further 8-10 mins until the sauce is thick and bubbling. Add a dash of water if it’s too thick. Finish the sauce with the butter and kasuri methi. Garnish with the extra chopped ginger.
- To assemble, mix 2 tbsp tikka masala sauce with the mayonnaise in a bowl and set aside. Make a slit in each hot cross bun and warm up in the oven. Add lettuce leaves to the bases, then divide the chicken tikka filling among the buns. Top each with a spoonful of the mixed tikka masala mayonnaise. Serve warm or at room temperature.
- See more Easter recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
