Spicy Kashmiri Masala Chicken Sandwich Recipe
A spicy chicken sandwich with a delicious and unique taste from the mixture of Indian spices topped with a delicious coleslaw.
The flavors of Indian food paired with a crispy chicken sandwich…make this and your taste buds will thank you! This is a spicy chicken sandwich with a delicious and unique taste from the mixture of Indian spices coating the crispy chicken. The total time to make this sandwich is not too long, so it’s fast enough for an easy weeknight meal.
The idea and recipe creation for this sandwich was a bit like a love letter to my husband. Crispy, spicy chicken sandwiches and Indian cuisine are two of his go-to orders whenever we dine out, so I wanted to bring the best of those flavors and ingredients into one sandwich. Combining the heat and crunch of a spicy chicken sandwich with the rich, aromatic spices of Indian cooking felt like the perfect way to make something special just for him. He has happily been my taste-tester for this recipe as I worked on the perfect combination of flavors, and this is what we came up with!
Ingredients needed to make a Spicy Kashmiri Masala Chicken Sandwich:
- Frozen breaded chicken filets – I like to use Just Bare brand
- Mayonaise
- Brioche Burger Buns
- Sliced dill pickles
For the spicy butter coating: - 2 Tablespoons Ghee
- 1 Tablespoon Kashmiri red Chili powder
- 1 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ground ginger
- 1 Tablespoon onion powder
- 1/2 teaspoon sugar or honey – to round out the flavor
- black peppercorns
- 2 garlic cloves
For the coleslaw:
- 1/4th of a red onion thinly sliced or 3-4 green onions thinly sliced
- cabbage thinly sliced or coleslaw mix
- 1/2 cup thick plain yogurt (like Greek yogurt) + a little water
- fresh cilantro
- 1/8 teaspoon fennel seeds or a very small pinch – ground or finely minced
- 1/4 cup mayonnaise
- pinch of sugar about a tablespoon or 1 tablespoon of honey
- salt and pepper
Recipe Instructions
Bake the chicken according to the package directions in the oven or air fryer until nicely golden brown.
While the chicken is cooking – Make the spiced butter.
To make the spicy butter for the chicken:
Heat ghee with 2 garlic cloves on medium heat until simmering. Add in the spices and cook for 2-3 minutes. Remove from heat. Strain out the garlic and black peppercorns
Then in a medium-sized bowl mix up the coleslaw ingredients and set aside.
Pull the chicken out of the oven and place the fried chicken in the hot curry butter and ensure all sides are coated. Remove and allow excess sauce to drip off. Set the chicken back onto the baking tray.
Assemble The Sandwiches
- Lightly toast the buns, preferably in a pan with a little bit of the leftover spiced ghee or butter for about 1 minute on each side.
- Spread a single layer of the mayo on the bottom and top bun. Then place the chicken on top, followed by the coleslaw, pickles, and then add the top bun on top. ( if you love a saucy spicy chicken sandwich, add a little bit of mayo on the top bun too!)
Variations
Get creative by adding your favorite toppings to this hot chicken sandwich!
Get cheesy: add a slice of your favorite cheese on top of the fried chicken for added flavor! Try adding pepper jack, Colby jack, or gruyere cheese.
Bacon: bacon makes everything better right? Add a few pieces of bacon to your fried chicken sandwich for an extra crunch and nice smoky flavor.
Up the heat!: add more hot sauce and cayenne pepper for added spice to the mayonaise if you like a super spicy sandwich!
Go bunless: you can just enjoy the hot Kashmiri chicken as is. It’s SO good even without making it into a sandwich. Try it cut up in bite-sized pieces on top of a salad with the coleslaw.
What to serve with a Kashmiri chicken curry sandwich
This fried chicken sandwich is loaded with flavor so it goes well with simple sides like coleslaw or a side salad, potato chips, or french fries! You can also get decadent and serve with southern baked mac and cheese, collard greens, and potato salad.
- Oven fries
- Roasted broccoli
- Mac and cheese
- Potato Chips
- Extra Coleslaw
- Garlic green beans
- Baked Beans
- Side Salad
Storing Leftovers and Reheating
Storage: If you have leftover fried chicken sandwiches, it’s best to disassemble them for storage. Separate the components, such as the fried chicken, bun, and any toppings or sauces. This helps prevent the sandwich from becoming soggy. Place the fried chicken in an airtight container and store it in the refrigerator. Store the bun and other components separately in their respective containers or resealable bags. Refrigerate them all within two hours of cooking.
Reheating the chicken: When you’re ready to enjoy the leftover fried chicken, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the fried chicken pieces on it. Bake for about 10-15 minutes, or until the chicken is heated through and the crust becomes crispy again.
Printable Recipe Card
Spicy Kashmiri Masala Chicken Sandwich Recipe
Ingredients
For the Spicy Chicken Sandwiches
- 4 Frozen breaded chicken filets I like to use Just Bare brand or the Aldi "red bag chicken"
- 4 – 8 Tbsp Mayonaise depending on your preference
- 4 Brioche Burger Buns
- 8 Good quality sliced dill pickles 2 for each sandwich
For the spicy butter coating:
- 3 Tablespoons Ghee
- 1 Tablespoon Kashmiri red Chili powder
- 1 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ground ginger
- 1 Tablespoon onion powder
- 1/2 teaspoon sugar or honey – to round out the flavor
- black peppercorns
- 2 garlic cloves
For the coleslaw:
- 1/4 of a red onion thinly sliced or 3-4 green onions thinly sliced
- 2 cups cabbage thinly sliced or coleslaw mix
- 1/2 cup thick plain yogurt like Greek yogurt + a little water
- 4 Tbsp fresh cilantro torn or finely chopped
- 1/8 teaspoon fennel seeds or a very small pinch – ground or finely minced
- 1/4 cup mayonnaise
- 1 Tablespoon sugar or honey
- salt and pepper to taste
Instructions
- Bake the chicken according to the package directions in the oven or air fryer until nicely golden brown.
- While the chicken is cooking – Make the spiced butter.
To make the spicy butter for the chicken:
- Heat ghee with 2 garlic cloves on medium heat until simmering. Add in the spices and cook for 2-3 minutes. Remove from heat. Strain out the garlic and black peppercorns
- Then in a medium-sized bowl mix up the coleslaw ingredients and set aside.
- Pull the chicken out of the oven and place the fried chicken in the hot curry butter and ensure all sides are coated. You can use a spoon to help you coat it. Set the chicken back onto the baking tray.
Assemble The Sandwiches:
- Lightly toast the buns, preferably in a pan with a little bit of the leftover spiced ghee or butter for about 1 minute on each side.
- Spread a single layer of the mayo on the bottom and top bun. Then place the chicken on top, followed by the coleslaw, pickles, and then add the top bun on top. ( if you love a saucy spicy chicken sandwich, add a little bit of mayo on the top bun too!)
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