Tender chicken thighs marinate in our vibrant Murch-e Masala Dar blend with hints of ginger and a touch of lemon, creating a juicy, aromatic bite. The chicken is elevated with a refreshing mint yogurt sauce and topped with quick-pickled cucumber and jalapeños for a tangy, spicy crunch. This sandwich transforms a simple meal into an exciting culinary adventure—perfect for home cooks looking to craft something extraordinary with ease!
Servings
6
Prep Time
60 Min
Cook Time
40 Min
Ingredients
2 lbs boneless, skinless chicken thighs
1/2 cup olive oil
4 tbsp Noshejan Murch- Masala Dar
Juice of three lemons
2 tbsp ginger paste
10 garlic cloves, minced
6 burger buns
2 Persian cucumbers, thinly sliced lengthwise
1 cup white vinegar
1 jalapeño, thinly sliced into rounds
½ cup chopped cilantro
2 cups plain Greek yogurt
1 bunch cilantro
½ cup chopped fresh mint
2 tbsp olive oil
Instructions
Combine the chicken, ¼ cup olive oil, Noshejan Murch-e Masala Dar, 2/3 of the lemon juice, ginger paste and half of the garlic. Mix well and allow the chicken to marinate for at least one hour in the fridge, or up to 24 hours.
Combine the cucumber, vinegar, jalapeño, remaining garlic and half of the cilantro in a mixing bowl. Combine well and set aside in the fridge for at least an hour.
Mix together the yogurt, mint, remaining cilantro, remaining olive oil and remaining lemon juice. Set aside until ready to assemble the sandwich.
Preheat the oven to 425°.
Spread evenly on a sheet pan, cook the chicken for 40 minutes or until the internal temperature reaches s165°.
Toast the buns and spread a generous layer of the yogurt sauce on the inside of the bottom bun.
Top with chicken and pickled cucumber mixture. Place the top bun on and enjoy!
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