Difficulty Hard
Cook Time 1 hr+
Heat None
Components 4 components
An elegant sandwich featuring tender fried chicken breast bathed in a luxurious North Indian-style korma sauce made with coconut cream, ground almonds, and yogurt, infused with warming spices like cinnamon and coriander. The samosa-style spread brings curry basmati rice, mashed peas, and mashed potato into each bite, while the mint-cucumber lassi slaw provides cool, herbaceous relief from the rich sauce. Topped with toasted almond slices for subtle nutty crunch and bright cilantro, all served on a buttered and toasted brioche bun. Every layer—creamy sauce, crunchy almonds, tangy slaw, and spiced spread—works in harmony to create sophisticated comfort food.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg2 tablespoons whole milk1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1 teaspoon chicken bouillon powder1/4 teaspoon ground cinnamon1/2 teaspoon coriander powder1/4 teaspoon turmeric powder1/4 teaspoon white pepper1/2 teaspoon saltKorma Sauce 2 tablespoons ghee or unsalted butter1/2 yellow onion, sliced thin1 teaspoon ginger, minced2 cloves garlic, minced1 piece cinnamon stick, broken1 teaspoon coriander powder1/4 teaspoon turmeric powder2 tablespoons plain yogurt3 tablespoons coconut cream2 tablespoons ground almonds2 tablespoons chicken stockto taste saltto taste white pepperMint Cucumber Lassi Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup cucumber, diced2 tablespoons thinly sliced red onions2 tablespoons fresh mint, chopped1 tablespoon fresh cilantro, chopped3 tablespoons plain yogurt1 tablespoon lime juice1/4 teaspoon cumin powder1 teaspoon sugarto taste saltto taste black pepperKorma Bacon Jam 4 strips thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 teaspoon ginger, minced1/2 teaspoon coriander powder1 tablespoon coconut cream2 tablespoons brown sugar1 tablespoon apple cider vinegar1 tablespoon ground almondsto taste saltSamosa Coconut Cream Cheese Spread 2 ounces cream cheese, softened1 ounce fresh goat cheese1/4 cup frozen peas, thawed and mashed2 tablespoons boiled potato, mashed3 tablespoons cooked curry basmati rice2 tablespoons sweetened coconut flakes1 teaspoon garam masala1 teaspoon cumin powder1/2 teaspoon coriander powder1/4 teaspoon turmeric powder1 tablespoon fresh cilantro, minced1 tablespoon diced onion, sautéed1 teaspoon green chili, mincedto taste saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tablespoon unsalted butter, softened Samosa Coconut Cream Cheese Spread Korma Bacon Jam Mint Cucumber Lassi Slaw Toasted almond slices Mango chutney Fresh cilantro Directions 1 Pat the chicken breast dry with paper towels to ensure a crispy crust. 2 In a shallow bowl, whisk together buttermilk, egg, and whole milk until combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, ground cinnamon, coriander, turmeric, white pepper, and salt. Mix thoroughly to distribute seasonings evenly. 4 Dip the chicken breast into the wet batter, coating thoroughly on all sides. Let excess drip off. 5 Transfer to the dry batter and coat completely, pressing gently so the coating adheres. For extra crispiness, dip back into the wet batter and then into the dry batter a second time. 6 Heat beef tallow or lard in a heavy-bottomed pot or deep skillet to 350°F. Use a thermometer to maintain consistent temperature. 7 Carefully place the breaded chicken into the hot oil. Fry for 6-8 minutes, flipping halfway, until the internal temperature reaches 165°F. The coating should be deep golden brown. 8 Remove the fried chicken with a slotted spoon and place on a wire rack (not paper towels) to cool slightly and maintain crispiness. 9 Heat 2 tablespoons ghee or butter in a small saucepan over medium heat. 10 Add 1/2 thinly sliced yellow onion and cook for 8-9 minutes, stirring frequently, until golden brown and caramelized. This step is important for korma authenticity. 11 Add 1 teaspoon minced ginger and 2 minced garlic cloves; cook for 1 minute until fragrant. 12 Add 1 broken cinnamon stick piece; cook for 30 seconds. 13 Stir in 1 teaspoon coriander powder and 1/4 teaspoon turmeric powder; cook for 30 seconds. 14 Remove from heat and let cool for 1 minute. Whisk in 2 tablespoons plain yogurt slowly, stirring constantly to avoid curdling. 15 Return to medium-low heat and gently warm through for 1-2 minutes. Do not boil. 16 Stir in 3 tablespoons coconut cream and 2 tablespoons ground almonds, whisking until smooth. 17 Add 2 tablespoons chicken stock and simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened. 18 Season with salt and white pepper to taste. Remove the cinnamon stick piece before serving. Keep warm on low heat. 19 In a large bowl, combine 1 cup shredded red cabbage, 1/4 cup shredded carrots, 1/4 cup diced cucumber, 2 tablespoons thinly sliced red onions, 2 tablespoons chopped fresh mint, and 1 tablespoon chopped fresh cilantro. 20 In a small bowl, whisk together 3 tablespoons plain yogurt, 1 tablespoon lime juice, 1/4 teaspoon cumin powder, and 1 teaspoon sugar. 21 Pour the yogurt dressing over the vegetables and toss to coat evenly. 22 Season with salt and black pepper to taste. Refrigerate until ready to use. 23 In a skillet over medium heat, cook 4 strips of diced thick-cut bacon until crispy, about 6-8 minutes. 24 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 25 Add 1/2 diced yellow onion and cook until softened, about 4 minutes. 26 Add 2 minced garlic cloves and 1 teaspoon minced ginger; cook for 1 minute. 27 Stir in 1/2 teaspoon coriander powder and cook for 30 seconds. 28 Add 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon coconut cream, and 1 tablespoon ground almonds. 29 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 30 Season with salt to taste. Let cool slightly — it will thicken as it cools. 31 In a small bowl, combine 2 ounces softened cream cheese and 1 ounce fresh goat cheese; mix until smooth. 32 Mash 1/4 cup thawed frozen peas lightly with a fork and fold into the cream cheese. 33 Fold in 2 tablespoons mashed boiled potato, 3 tablespoons cooked curry basmati rice, and 2 tablespoons sweetened coconut flakes. 34 Stir in 1 teaspoon garam masala, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1 tablespoon minced cilantro, 1 tablespoon sautéed diced onion, and 1 teaspoon minced green chili. 35 Season with salt to taste. Mix until well combined. 36 In a dry skillet over medium heat, toast 2 tablespoons sliced almonds, stirring frequently, for 3-4 minutes until light golden and fragrant. 37 Remove to a plate and set aside. 38 Butter both halves of the bun and toast on a griddle or skillet over medium heat for 1-2 minutes per side until golden and fragrant. 39 Spread the Samosa Coconut Cream Cheese Spread on the bottom bun. 40 Add a layer of Korma Bacon Jam on top of the spread. 41 Place the fried chicken on the jam. 42 Spoon 2-3 tablespoons of warm Korma Sauce over the chicken. 43 Scatter toasted almond slices on top of the sauce. 44 Add a dollop of mango chutney. 45 Pile some Mint Cucumber Lassi Slaw on top of the chutney. 46 Sprinkle fresh chopped cilantro over everything. 47 Cap with the toasted top bun. 48 Serve immediately while warm.
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