1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a medium bowl, combine chicken, yogurt, garlic, ginger, garam masala, crushed red pepper and coriander and cumin powder. Mix well and set aside for 5 minutes.
In a small non-stick skillet, over medium heat, evenly spray cooking oil for 2 seconds. Add marinated chicken mixture and stir-fry for 4 to 5 minutes or until chicken is cooked and tender. Spray cooking oil for another 2 seconds, remove from heat and set aside to cool.
Finely chop the cooked chicken; add onions and tomatoes to the chicken to make the salad.
In a small bowl, make a paste by mixing avocado, sour cream and lemon juice; fold this paste into the chicken tikka salad and mix well.
To assemble the sandwich, spread the chicken tikka salad evenly on a slice of bread and cover with another piece of bread; trim the crust from the sandwich.
In a large non-stick skillet, or in a Panini maker, over medium-low heat evenly spray cooking oil for 2 seconds. Place the sandwich on the skillet (or in the Panini maker) and spray the top of the sandwich with cooking oil for another 2 seconds. Toast until golden brown and crisp.
Remove from heat and cut into triangles. Enjoy with Blackberry Chutney.
4 servings
1 sandwich (104 gm)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content