Difficulty Hard
Cook Time 1 hr+
Heat None
Components 4 components
A vibrant sandwich that brings the creamy comfort of Indian tikka masala to a crispy fried chicken sandwich. Boneless, skinless chicken breast fried in beef tallow is smothered in a smooth, aromatic tomato-based sauce enriched with cream and perfumed with warming spices like garam masala, turmeric, and coriander. Layered on a buttered and toasted brioche bun with a samosa-style spread of curry basmati rice, mashed peas, and mashed potato, tangy mint-cucumber lassi slaw, and a spiced tikka masala bacon jam. Topped with crispy fried onions, pickled red onions, and fresh cilantro for a perfect balance of rich sauce, crunchy textures, and herbaceous brightness.
✨ 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 powder3/4 teaspoon garam masala1/2 teaspoon turmeric powder1/2 teaspoon cumin powder1/2 teaspoon coriander powder1/4 teaspoon cayenne pepper1/2 teaspoon salt1/4 teaspoon black pepperTikka Masala Sauce 2 tablespoons unsalted butter1/3 cup yellow onion, diced1 tablespoon ginger, minced3 cloves garlic, minced1/4 teaspoon cumin seeds1/2 teaspoon turmeric powder1/2 teaspoon cumin powder1/2 teaspoon coriander powder1 teaspoon garam masala3/4 cup canned crushed tomatoes1/4 cup heavy cream1 teaspoon honey1/2 teaspoon dried fenugreek leaves (kasuri methi), crushedto taste saltto taste black 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 pepperTikka Masala Bacon Jam 4 strips thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 teaspoon ginger, minced1 teaspoon garam masala1/2 teaspoon cumin powder2 tablespoons brown sugar1 tablespoon apple cider vinegar1 teaspoon tomato pasteto taste saltSamosa Cream Cheese Spread 2 ounces cream cheese, softened1 ounce fresh goat cheese1/4 cup frozen peas, thawed and mashed3 tablespoons cooked curry basmati rice2 tablespoons boiled potato, mashed1 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 Cream Cheese Spread Tikka Masala Bacon Jam Mint Cucumber Lassi Slaw Crispy fried onions Pickled red onions 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, garam masala, turmeric, cumin, coriander, cayenne, salt, and black pepper. 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 butter in a small saucepan over medium heat. 10 Add 1/4 teaspoon cumin seeds and toast for 30 seconds until fragrant. 11 Add 1/3 cup diced yellow onion and cook for 6-7 minutes, stirring occasionally, until the onion is golden and softened. 12 Add 1 tablespoon minced ginger and 3 minced garlic cloves; cook for 1 minute until fragrant. 13 Add 1/2 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 1 teaspoon garam masala; stir constantly for 1 minute. 14 Add 3/4 cup crushed tomatoes and stir well; simmer for 8-10 minutes over medium heat, stirring occasionally. 15 Remove from heat and carefully pour the mixture into a blender. Blend on high until completely smooth, about 1-2 minutes. (Alternatively, use an immersion blender in the saucepan.) 16 Pour the blended sauce back into the saucepan and return to medium heat. 17 Stir in 1/4 cup heavy cream, 1 teaspoon honey, and 1/2 teaspoon crushed dried fenugreek leaves. 18 Simmer for 2-3 minutes, stirring occasionally. Season with salt and black pepper to taste. 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 teaspoon garam masala and 1/2 teaspoon cumin powder; cook for 30 seconds. 28 Add 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon tomato paste. 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 3 tablespoons cooked curry basmati rice and 2 tablespoons mashed boiled potato. 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 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. 37 Spread the Samosa Cream Cheese Spread on the bottom bun. 38 Add a layer of Tikka Masala Bacon Jam on top of the spread. 39 Place the fried chicken on the jam. 40 Spoon 2-3 tablespoons of warm Tikka Masala Sauce over the chicken. 41 Pile the Mint Cucumber Lassi Slaw on top of the sauce. 42 Scatter crispy fried onions and pickled red onions over the slaw. 43 Sprinkle fresh cilantro over the toppings. 44 Cap with the toasted top bun. 45 Serve immediately while the chicken is still warm and the slaw is crisp.
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