Chicken Tikka Masala Sandwich with Turmeric Bread

Ingredients

• 400 g All-purpose flour (Sift before use)
• 7 g Dehydrated baker's yeast (About 1 packet)
• 1 tablespoon Sugar
• 350 ml Warm water (Divided into two additions)
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Curry powder
• 50 g Plain yogurt (Unsweetened)
• 35 g Melted butter
• 2 tablespoon Fresh chopped coriander (Approximately 10 g)
• 2 tablespoon Fresh chopped parsley (Approximately 10 g)
• 400 g Chicken breast (Cut into cubes)
• 1 tablespoon Fresh grated ginger
• 1 teaspoon Ground black pepper
• 1 teaspoon Espelette pepper
• 1 teaspoon Garam masala
• 2 teaspoon Garlic powder (1 for the chicken, 1 for the sauce)
• 1 Chicken bouillon cube
• 1 teaspoon Tomato concentrate
• 5 tablespoon Thick sour cream (4 for the chicken, 1 for the sauce)
• 1 tablespoon Mayonnaise
• 1 teaspoon Dried or fresh dill

Instructions

1. Mixing dry ingredients

   In the bowl, pour 400 g of flour, create a well in the centre and add 7 g of dehydrated yeast, 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of turmeric and 1 teaspoon of curry.

   Time: PT5M

2. Incorporating liquids and kneading

   Add 175 ml of warm water, 50 g of plain yogurt, 35 g of melted butter, 2 tablespoons of chopped coriander and 2 tablespoons of chopped parsley. Mix lightly then gradually incorporate the remaining water (175 ml) while kneading for 3 minutes until a supple dough that no longer sticks is obtained.

   Time: PT3M

3. First rise

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with a cloth and let rise at room temperature until it doubles in volume (about 1 hour 15 minutes).

   Time: PT1H15M

4. Degassing and dividing

   Once risen, gently press the dough to degas, then divide it into 8 pieces of 70 g each. Roll each piece into a ball.

   Time: PT5M

5. Shaping and second rise

   Flatten each ball with a rolling pin to about 1.2 cm thickness, fold each disc in half like a book and place on floured parchment paper. Cover with a cloth and let rest for 30 minutes.

   Time: PT30M

6. Cooking the breads

   Heat a non‑stick pan over very low heat. Gently place each bread, cook 3 minutes on one side then 3 minutes on the other until golden and cooked through.

   Time: PT15M

   Temperature: Low heat

7. Sautéing the chicken spices

   In a pan, sauté 400 g of chicken cubes with 1 tablespoon of grated ginger, 1 teaspoon of pepper, 1 teaspoon of Espelette pepper, 1 teaspoon of turmeric, 1 teaspoon of curry, 1 teaspoon of garam masala, 1 teaspoon of garlic powder, the crumbled bouillon cube and 1 tablespoon of chopped coriander‑parsley.

   Time: PT5M

8. Cooking the masala chicken

   Add 1 teaspoon of tomato concentrate, a splash of water (≈50 ml) and simmer for 10 minutes until the chicken is tender and the sauce slightly reduced.

   Time: PT10M

9. Finishing with cream

   Stir in 4 tablespoons of thick sour cream, let thicken for 5 minutes while stirring gently.

   Time: PT5M

10. Preparing the white sauce

    In a small bowl, mix 1 tablespoon of sour cream, 1 tablespoon of mayonnaise, salt, pepper, 1 teaspoon of dill and 1 teaspoon of garlic powder until a homogeneous sauce is obtained.

    Time: PT5M

11. Assembling the sandwich

    Split each bread in half, spread a layer of white sauce, add a generous portion of chicken tikka masala, close and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Dehydrated baker's yeast: Fresh yeast (15 g)
• Instead of Sugar: Honey (½ tablespoon)
• Instead of Salt: Sea salt
• Instead of Turmeric powder: Sweet paprika
• Instead of Curry powder: Garam masala (1 teaspoon)
• Instead of Plain yogurt: Buttermilk
• Instead of Melted butter: Vegetable oil (30 ml)
• Instead of Fresh chopped coriander: Flat parsley
• Instead of Fresh chopped parsley: Coriander
• Instead of Chicken breast: White turkey
• Instead of Fresh grated ginger: Ground ginger (½ teaspoon)
• Instead of Espelette pepper: Hot paprika
• Instead of Garam masala: Curry blend
• Instead of Garlic powder: Fresh garlic (1 clove)
• Instead of Chicken bouillon cube: Homemade broth
• Instead of Tomato concentrate: Tomato puree (1 tablespoon)
• Instead of Thick sour cream: Liquid cream (30% fat)
• Instead of Mayonnaise: Plain yogurt (1 tablespoon)
• Instead of Dried or fresh dill: Chives

Equipment Needed

• Mixing bowl
• Kitchen scale
• Tablespoon
• Teaspoon
• Rolling pin
• Parchment paper
• Clean kitchen towel
• Pan (crepe pan or non‑stick pan)
• Spatula
• Chef's knife
• Cutting board
• Sauce bowl
• Whisk or fork (optional)

Critical Steps — Do Not Skip

• First rise (step 3)
• Second rise (step 5)
• Cooking the breads over low heat (step 6)
• Cooking the chicken until internal temperature of 75 °C (step 8)
• Incorporating the cream without boiling (step 9)

Chef Tips from the Video

• Sprinkle a few fresh coriander leaves just before serving for extra freshness.
• Use a cast‑iron pan for more even heat.
• For a more authentic taste, add a pinch of garam masala at the end of cooking the chicken.

Troubleshooting

Storage

Refrigerator: Store the breads and the chicken separately in airtight containers, consume within 3 days.

Freezer: The breads can be frozen for 1 month, well wrapped in cling film then a freezer bag.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The bread dough can be prepared the day before and left in the refrigerator for a slow rise.
• The chicken tikka masala keeps 2 days in the refrigerator and reheats gently.
• The white sauce can be made ahead and kept 3 days refrigerated.