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Tandoori Chicken Melt
Sebastian Greenway

Sweet Heat Tandoori Chicken Melt with Mango Habanero Chutney

A tandoori chicken melt loaded with sweet mango habanero chutney, pickled red onion, cool mint yoghurt and loads of melted mozzarella.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1 mango for chutney, slightly under ripe is fine
  • 1 white onion finely diced
  • 1 large tablespoon ginger minced
  • 2 cloves* garlic minced
  • 1 teaspoon* honey
  • 1 habanero
  • 1/4 teaspoon* mustard seeds
  • 1/4 teaspoon* cumin
  • 1/8 teaspoon* salt for chutney
  • 1/8 teaspoon* turmeric for chutney
  • 60 ml white vinegar for chutney
  • 1/2 lime juiced, for chutney
  • 1* red onion for quick pickle
  • 60 ml* white vinegar for quick pickled onion
  • 1 tablespoon sugar for quick pickled onion
  • 80 g Greek yoghurt for mint yoghurt
  • 1 tablespoon chopped mint and coriander for yoghurt
  • 1 clove garlic grated, for yoghurt
  • 1/8 teaspoon* ginger for yoghurt
  • 1/8 teaspoon* sugar for yoghurt
  • 1/8 teaspoon* black pepper for yoghurt
  • 1/2 lime juiced, for yoghurt
  • 1 red pepper quartered
  • 60 g Greek yoghurt for chicken marinade
  • 2 tablespoons tandoori masala for chicken marinade
  • 2 breasts* chicken cut to fit sandwich
  • 8 slices* mozzarella
  • 4 slices* bread
  • 1 green chilli freshly sliced
  • 1 tablespoon* fresh coriander leaves for topping

Method
 

  1. Gently simmer mango, diced white onion, ginger, garlic, honey, habanero, mustard seeds, cumin, salt, turmeric, and vinegar until mango softens and breaks down. Finish with half a lime’s juice.
  2. Quick-pickle red onion with white vinegar and a spoon of sugar for fresh sandwich acidity, not storage.
  3. Mix yogurt, mint, coriander, garlic, a pinch of ginger, sugar, and pepper. Finish with half a lime’s juice.
  4. Quarter pepper; grill skin-side up until blistered.
  5. Marinate chicken in yogurt and tandoori masala at least 2 hours, up to 6 for best results.
  6. Sear chicken hard in a hot pan; finish in oven.
  7. Layer chutney, a couple mozzarella slices, chicken, pickled onion, more mozzarella, red pepper, mint yogurt, coriander, more mozzarella, and sliced green chilli.
  8. Toast in a panini press or pan over very low heat, letting cheese melt before bread darkens.

Notes

Amounts marked * are estimates based on the video.
Servings and times are estimates based on the video.
Don't forget to dip.