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Fried Chicken Tikka Masala Sandwich Recipe (with Video)

Mushroom-free, Fish-free, Peanut-free

Discover our Fried Chicken Tikka Masala Sandwich Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 1h


Masala Spice Blend
- 1 tbsp paprika
- 2 tsp turmeric
- 1 tbsp garam masala
- 1 tsp cinnamon
- 2 tsp cumin
- 2 tsp coriander
- 3 tbsp cayenne pepper
Masala Mayo
- 1 egg
- 1.25 c neutral oil
- 1 tbsp lemon juice
- 0.5 tsp sea salt
- 1 onion
- 6 cloves Garlic, thinly sliced
- 6 tbsp tomato paste
- 2 inch Ginger, thinly sliced
- 3 tbsp masala spice blend
Pickled Cabbage
- 1.5 c white distilled vinegar
- 0.5 c water
- 4 tbsp sugar
- 4 tsp sea salt
- 0.5 green cabbage
- 1 cinnamon stick
- 0.5 bunch cilantro
Fried Chicken
- 8 chicken thighs
- 1 c buttermilk
- 1 c brine
- 4 tbsp salt
- 1.5 c all purpose flour
- 1.5 c cornstarch
- 1 tsp baking powder
- 4 tbsp masala spice blend
- Oil, for frying
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Masala Spice Blend
1. This spice blend will be used throughout the recipe, so it's a good idea to make this first and keep it in a bowl before starting anything else.
Masala Mayo
1. Start with the masala sauce base. Sauté thinly sliced ginger, garlic, and onions in oil over medium-high heat.
2. Just as they begin to brown, add tomato paste.
3. Cook down for 1-2 minutes then add the spice blend.
4. Cook for 20 seconds then pull off the heat and let cool to room temperature.
5. Mayo Method 1–Whisk/Blender/Food Processor: In a mixing bowl/blender/food processor add egg, lemon juice, and salt. Whisk/blend to incorporate.
6. Begin dropping oil one drop at a time while continuously whisking/blending.
7. Once the mixture starts to emulsify and thicken, you can begin adding the oil in a constant stream.
8. Mayo Method 2–Immersion Blender: In a container add egg, oil, salt, and lemon juice.
9. Cup the immersion blender over the egg.
10. Begin blending, keeping the blender in the same spot.
11. Once an emulsion starts to form, you can start moving it around until everything is incorporated.
12. If using a whisk, finely chop masala sauce base into a fine paste then mix into mayo; if using a blender then add the base to the mayo and blend until incorporated.
Pickled Cabbage
1. 1 ½ cup white distilled vinegar (or vinegar of choice)
2. ½ cup water
3. 4 tbsp sugar
4. 4 tsp sea salt
5. ½ head green cabbage, thinly sliced
6. 1 stick cinnamon
7. 1/2 bunch of cilantro
Fried Chicken
1. Add 2 tbsp of salt and spice mix to each of 2 mixing bowls.
2. In one bowl, mix in buttermilk and pickle brine.
3. Add chicken and let marinate for at least an hour, but preferably overnight.
4. In the other bowl mix in all-purpose flour, cornstarch, and baking powder.
5. When ready to fry, drain as much of the marinade from each piece of chicken as possible, lightly coat with dredge, dusting off the excess.
6. Dip back into marinade, then throw back into the dredge and press, ensuring a full and even coating.
7. Let sit for 15 min before frying.
8. Heat frying oil up to 350ºF.
9. Fry for about 7-9 minutes or until perfectly golden brown on the outside and still juicy on the inside.
10. Drain on paper towels.

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