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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring water to a boil in a pan. Add the chicken breasts and cook for about 7 minutes or until fully cooked through.
Remove the chicken from the water and let it cool slightly. Season with salt and pepper.
Using two forks, shred the cooked chicken into small pieces.
Combine the shredded chicken, chopped onion, green chili, chopped coriander, and mayonnaise in a mixing bowl. Mix well.
Squeeze the juice of half a lemon into the chicken mixture and mix again.
Take two slices of jumbo brown bread, spread a generous amount of the chicken mixture onto one slice, and top with the other slice.
Preheat a grill or sandwich press. Grill the sandwiches until the bread is golden brown and crispy and the filling is heated through.
Serve hot, optionally cut in half diagonally.
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For a spicier kick, add more green chili to the chicken mixture.
Use garlic mayonnaise for an extra layer of flavor.
Can I use a different type of bread?
Yes, you can use any bread of your choice, but jumbo brown bread is recommended for its size and texture.
How can I make the sandwich spicier?
Add more green chili or a dash of hot sauce to the chicken mixture for extra heat.
Can I prepare the chicken mixture in advance?
Yes, you can prepare the chicken mixture a day ahead and store it in the refrigerator until ready to use.
Is there a substitute for coriander?
If you don't have fresh coriander, you can use parsley or skip it altogether.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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