Desi chicken sandwiches

I am sure we all know sandwiches have been around for yonks, but do we know who created them and when? 

The British would love to take the accolade as they have a town named Sandwich and they also claim that the Earl of Sandwich invented them and made them popular! However, search engine data points to the fact that Jewish communities have been consuming sandwiches during passover since 110BC!!

Personally I am not fond of sandwiches unless they are ‘desi’, with fillings like pakora, alu gobi, dhal, tandoori chicken or even saag paneer.  That’s why in my opinion some of the best most innovative sandwiches are made in India and Pakistan and its all in the chutneys they use!

The recipe below is for a Pakistani touch chicken sandwich courtesy of my lovely niece.


Green chutney

  • 1 cup fresh coriander
  • half cup fresh mint
  • 1 inch fresh ginger
  • 2 cloves fresh garlic
  • 3 green chillies
  • 2 tbs lemon/lime juice
  • 1 tsp salt
  • 1 tsp sugar
  • touch of black salt (optional)
  • 6 curry leaves (optional)
  • 2 tbs fine sev or gathia – optional (available at Indian grocery stores)
  • 2 ice cubes (optional)


  • 500g cubed boneless chicken
  • 1 tsp salt or to taste
  • 2 tbs tandoori masala or 1 tbs chillie flakes and 1 tbs chaat masala
  • 1 cup finely shredded white cabbage/or lettuce
  • 5 tbs mayonnaise
  • 1 tbs lemon/lime juice
  • 2 tbs finely sliced fresh coriander
  • 8-10 slices crust-less thin bread (or bread of choice)


  1. Place all ingredients for the green chutney into a chopper or blender except the ice cubes, blitz until nearly fine, add the ice cubes if using and remove into a bowl, keep aside.
  2. Add chicken into a pan, add half a cup of water, salt and the spices, cook covered on a low heat until chicken is fully cooked, dry any liquids.
  3. Cool and shred using a fork or a chopper to coarsely grind, transfer into a bowl.
  4. Add the cabbage, mayonnaise, lemon/lime juice and coriander, mix into the shredded chicken.
  5. Take 2 slices of bread, slather one side with the green chutney and the other with butter, next spread some of the chicken mixture onto one slice of bread, cover with the other slice, press down a little then cut into triangles or squares.
  6. Serve on a large platter.

The chutney is an integral part of the desi touch and can be made in advance or you can use a shop bought one. You can omit for a milder sandwich. For a hot snack, butter the outside of the slices and place in a heated frying pan when one side is brown, turn over and toast the other side.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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