Curd Chicken Open Sandwich
by Viruthiga Veni
Loading rating...
This open sandwich features tender, chopped lean chicken tikka mixed with thick curd/yogurt/greek yogurt and crisp, fresh vegetables. It is a crunchy, treat , making it an ideal choice for a satisfying meal at any time of day.
Why This Recipe is Great:
The Curd/yogurt Balance: Strained curd/yogurt gives you the same smooth, creamy texture as mayo but with way less fat and calories. By mixing it with lean chicken and veggies, that stays light and healthy.
Full Balanced Meal in One Slice: This sandwich gives you everything your body needs on a single slice of toast. You get protein from the chicken, complex carbs from the bread for steady energy, and fiber from the veggies. By cooking the chicken in a little oil, you also get the healthy fats needed to absorb nutrients and keep you full.
Great Crunch: The soft, creamy chicken mixture pairs perfectly with the crispy crunch of finely diced capsicum and onions.
Easy to Change: You can use your favorite healthy bread, like sprouted whole-grain, sourdough, or low-carb keto bread.
You can also try a restaurant-style version, like the Curd Chicken Tikka Sandwich.
Ingredients
Boneless skinless chicken breast – 250 g
Low fat or fat free thick curd/yogurt/ greek yogurt – 4 to 5 tbsp
Oat flour – 4 g (1/2 tbsp)
Chili powder – 3/4 tsp
Chaat masala powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garlic – 2 to 3 cloves
Ginger – 1/2 inch
Green chili – 1 to 2 nos.
Whole grain bread – approx. 4 slices
Onion – 60 g (medium size half)
Capsicum – 60 g (medium size half)
Lime juice – 1 tsp
Chopped coriander leaves – 2 tbsp
Oil – 1 tbsp
Salt – approx. 3/4 tsp
Gather and Prepare Ingredients
Ginger, Garlic, and Green Chili : Wash and dry the ginger and green chilies. Peel the ginger, skin the garlic cloves, and remove the stems from the chilies before blending.
Ground Spices : I used Everest brand Garam Masala and Chaat Masala powders. The chili and turmeric powders are homemade.
Avocado - Pick a small ripe Hass avocado that has turned a dark color and feels a bit soft if you give it a gentle squeeze.
Oat flour - Place rolled oats in a blender and pulse until they reach a powdery consistency. Make it ahead of time for a quick and easy way. Instead of oat flour, you can also use sorghum, chickpea, or almond flour.
Bread - I usually choose thin-sliced sprouted whole grain bread, but it wasn’t available this time, so I picked regular whole grain bread instead. Other healthy options include sourdough, whole wheat, oat or sprouted rye bread.
Oil - I used olive oil to cook the chicken. you can also use avocado, peanut, canola or sunflower oil.
Wash, Dry, and Fine Chop Veggies: Don’t skip the prep! Wash your veggies—the onion, capsicum, and coriander—and dry them thoroughly with paper towels before you begin to chop.
Note : Ensure the vegetables are completely dry before you begin to chop them. This ensures extra moisture doesn't make the sandwich soggy or water down the flavor. Additionally, chopping them very small is the secret to a perfect sandwich.
How to prepare hung curd in two ways
Strainer Method (A): Place a fine strainer over a bowl and add 4 to 5 tbsp of yogurt. Letting it sit for 1 to 2 hours creates a standard thick consistency, while straining it for 3 to 5 hours removes maximum liquid to give a richer, creamy taste. Choose your consistency depending on your preference. (Note: Place in the refrigerator if leaving it for more than 2 hours to prevent souring).
Quick Cloth Method(B): Spoon 4 to 5 tbsp of yogurt onto a clean muslin cloth and gather the edges. Give it a light squeeze for a standard thick texture. For a richer, ultra-creamy taste and texture, squeeze out more liquid until it reaches your preferred consistency.
Using low fat or fat free Curd/Yogurt:
Thick curd for Chicken Marination: Use thick curd or Greek yogurt. If your yogurt is runny, drain it in a fine-mesh strainer for 1 hour to remove the excess whey. If it is already thick, use it directly.
Hung curd for Sandwich Mixing: For a rich, creamy consistency, use hung curd. Strain yogurt/curd using Method A or Method B.
Note: Removing this excess water will prevent the bread from getting soggy.
Prepare the Chicken Pieces
Dry and slice pieces
Pat dry - Gently pat the 250 gms chicken pieces dry using paper towels to remove surface moisture.
Slice same thickness - Use a sharp knife, cut the chicken thigh into small pieces. Aim for a uniform ¼-inch thickness so every piece cooks at the same time.
Making of First Marination
Prepare Ginger Garlic and Green Chili Paste
Place 1/2 inch ginger, 2 to 3 garlic cloves, and 1 to 2 green chilies in the jar and blend them into a coarse texture.
Note: If the pieces are too big, just chop them in to small pieces so the standard blender can handle them easily.
Apply the marinade
Add the following to your prepared chicken pieces
1 tsp lime juice
Prepared ginger, garlic, green chili paste
1/2 tsp salt
Even Distribution - Instead of pouring the ingredients in one spot, sprinkle them evenly over the chicken pieces. Use your hands to massage the paste, lime juice, and salt into each piece until thoroughly coated.
Making of Second Marination
Prepare and apply the second marinade
Clear the Space : Use a spoon to move the marinated chicken to one side of the bowl to create space.
Make the Marinade in the empty space : Add the following ingredients and mix well.
30 grams ( 2 tbsp) Fat free or low fat thick curd
4 grams (1/2 tbsp) Oat flour 1/4 tsp turmeric powder, ½ tsp chaat masala powder, ½ tsp garam masala powder, 3/4 tsp chili powder.
Even Distribution - Using your hands, coat each piece of chicken evenly with the marinade. Repeat this process for the remaining pieces until everything is well-coated.
Chill - Cover the bowl and let the chicken marinate for at least 1 hour to allow the salt to penetrate the meat.
Pan Selection and Cooking Spacing Guide
Why Use Non-Stick: It allows you to cook the chicken with less oil, prevents the meat from sticking, and makes cleanup much easier.
Option 1: High-Quality Ceramic Non-Stick (Medium Heat): A premium ceramic coating safely works at medium heat. Leave plenty of space between the chicken pieces so moisture can escape, helping you attain a light brown color.
Option 2: Hybrid or Seasoned Carbon Steel (Medium-High Heat): If using these durable pans, you can safely use medium high heat and leave a little space between the pieces while still achieving a light brown color.
Cooking of Chicken Tikka in Nonstick Pan
Oil and preheat the pan
Add oil and Spread evenly : Measure 1/2 tbsp of oil and add it to the pan. Use a pastry brush to coat the entire bottom of the nonstick surface. The usage of tbsp of oil depends upon the size of your pan.
Preheat pan : Heat over a medium flame for about 4 to 5 minutes.
First Side: Achieve a Light Golden Brown
Note: I used a ceramic non-stick pan at medium heat for this recipe.
Listen for the Sizzle: Heat the pan over medium heat until it is hot, but not very hot. When you add the chicken, you should hear a sizzling sound; this confirms the pan is ready.
Space them Out: Arrange the patties with plenty of space between them to ensure even cooking and light browning.
The 3 Minute cook : Cook for about 3 minutes without moving them. This allows a light golden crust to form.
Check and Flip: Use two spoons to quickly peek at the underside by lifting the edge of the chicken piece. Once a light golden color is achieved, flip them over.
Note : Less oil in the pan can cause the chicken pieces to burn easily ,so don’t cook for too long on one side over a medium flame. Cook them until to attain light golden color.
The Second Side: Flip and Steam
Flip and reduce heat: Once the first side is golden, flip the chicken pieces and reduce the heat to low.
Cover and Cook : Cover the pan with a lid and cook for 3–4 minutes or until the internal temperature of the chicken pieces at 165-180F .
Remove Excess Moisture : If you see moisture on the surface of the chicken after removing the lid, cook for one more minute until the moisture evaporates.
Total Time : The total cooking time for one batch is typically 6–7 minutes.
Timing Variations: Cooking time will vary based on your type of cookware, the thickness of the chicken piece and the amount of heat used.
Note : If your lid doesn't have a vent hole, leave it slightly ajar (partially covered) to let steam escape slightly.
Prepare Chicken Tikka Pieces
Drain & Cool Down
Drain and pat dry- Place the cooked pieces on a plate lined with paper towels. Use an additional paper towel to gently pat all sides of the pieces to absorb the surface oil.
Transfer and cool down- Quickly move them to a fresh plate. Let the tikkas sit for 5 to 10 minutes. This allows them to cool down before you start chopping.
Chop in to pieces
Make Small pieces - Place the cooled chicken on a cutting board. Cut the chicken into small pieces so they are ready for the stuffing.
Prepare Curd/Yogurt Chicken Tikka Stuffing
Prepare Stuffing
Combine : Add the chopped chicken tikka, onion (60g/half medium size), capsicum (60g/half medium size), coriander leaves(2 tbsp) and fat free/low fat thick yogurt/curd (2 tbsp) to the bowl.
Note : For a richer, creamier consistency, use hung curd/yogurt (simply strain regular curd/yogurt through a cheesecloth or fine strainer to remove the excess water).
Note on Texture: Ensure the chicken has reached room temperature before combining. Mixing it while even slightly warm will change the curd/yogurt structure, turning your stuffing watery.
Mix : Fold the mixture gently until every piece of chicken and vegetable is evenly coated.
Note: Taste and adjust - If the flavor feels flat, it is likely under-seasoned. If needed, add salt and spice (such as pepper, red chili flakes, or chopped green chilies) to bring out the flavor and achieve your preferred spice level.
Toast the Bread
Toast
Electric Toaster : Place your bread slices in the toaster and toast until they reach your desired level of golden brown and crispiness. You can also toast bread by broiling it in the oven or in a pan.
Note : For the best results, toast the bread just before assembling the sandwich to ensure it stays warm and crunchy.
Assemble the Sandwich
Stuffing the Bread
Prep: Take the freshly toasted bread and your prepared stuffing.
Spread: Scoop 2 to 3 tbsp of stuffing onto one slice and spread it evenly.
Note : Leave a small border around the edges to prevent the filling from falling out while eating.
Serve Immediately
Ready to Eat Open Sandwich
Serve : Enjoy immediately while the bread is still warm and crunchy.
Tips
💡 For safety, always wash your onion, capsicum, and coriander leaves before preparation.
💡 Make sure to dry the veggies, coriander leaves thoroughly with a paper towel so the extra moisture doesn't affect the flavor and texture of the stuffing before you begin to chop.
💡 Finely chop the onion, capsicum, chicken, and coriander leaves. Keeping the pieces small and uniform ensures that they all blend perfectly, creating a great flavor, texture, and taste for your stuffing.
💡 Pat it Dry: Make sure to pat the whole boneless chicken breast dry with paper towels before cutting it into small pieces.
💡 For a healthier option, use a high quality non-stick pan and only 1 tablespoon of oil. Cook 250g of chicken pieces in two batches (using half a tablespoon each) to ensure every piece gets a light golden color. You can do this in one batch if you are using a large enough pan.
💡 The ceramic nonstick pan should hold the chicken pieces in a single layer with plenty of space between them to achieve a light golden color. If you are using a smaller pan, cook the chicken in multiple batches; if you have a larger pan, you can do it all at once
💡 For a richer, creamier consistency, use hung curd/yogurt for stuffing.
💡 Always let the cooked chicken cool down completely before mixing it with the curd and vegetables. Hot chicken will release steam and break down the thick structure of the curd, making your sandwich stuffing watery.
💡 Taste your mixture before stuffing the bread! If the flavor feels flat, it is likely under-seasoned. Add a pinch of salt or a little bit of chili—like pepper, green chili, or red flakes—to bring out the flavor and achieve your preferred spice level
Frequently Asked Questions
Yes, it provides lean protein from the chicken and curd, heart-healthy fiber from the whole-grain bread, and nutrients from the onion and capsicum.
Yes! You can prepare the chicken ahead of time for a quick and easy meal. Just put it in an airtight container and store it in the fridge immediately after cooling (and always within 2 hours of cooking). According to food safety guidelines, cooked chicken lasts in the fridge for 3–4 days.
Using a high quality non-stick pan ensures the chicken pieces don't stick, allows you to use less oil for a healthier meal, and makes cleanup much easier.
The most likely reason is overcrowding the pan. Without enough space, the pieces will steam in their own juices instead of browning. For the best results, though, cook in two batches or use a larger pan.
Thicker pieces may stay raw in the middle even if the outside looks done. To fix this, cover the pan with a lid from start to finish to trap heat and ensure they cook through. Keep the lid slightly ajar (or use a lid with a steam hole) to allow some moisture to escape; this prevents the chicken from becoming soggy while it cooks.
Going open-faced means you get all the delicious toppings with only half the bread. It’s an easy way to cut down on calories and carbs without losing any flavor.
It is a lean protein powerhouse that helps build muscle and keeps you full. It also provides Vitamin B12 and choline for brain health.
You Might Also Like
Curd Chicken Open Sandwich Recipe
This open sandwich features tender, chopped lean chicken tikka mixed with thick curd/yogurt/greek yogurt and crisp, fresh vegetables. It is a crunchy, treat , making it an ideal choice for a satisfying meal at any time of day.
Why This Recipe is Great:
The Curd/yogurt Balance: Strained curd/yogurt gives you the same smooth, creamy texture as mayo but with way less fat and calories. By mixing it with lean chicken and veggies, that stays light and healthy.
Full Balanced Meal in One Slice: This sandwich gives you everything your body needs on a single slice of toast. You get protein from the chicken, complex carbs from the bread for steady energy, and fiber from the veggies. By cooking the chicken in a little oil, you also get the healthy fats needed to absorb nutrients and keep you full.
Great Crunch: The soft, creamy chicken mixture pairs perfectly with the crispy crunch of finely diced capsicum and onions.
Easy to Change: You can use your favorite healthy bread, like sprouted whole-grain, sourdough, or low-carb keto bread.
You can also try a restaurant-style version, like the Curd Chicken Tikka Sandwich.
Ingredients
- 250 g Boneless skinless chicken breast
- 4 to 5 tbsp Low fat or fat free thick curd/yogurt/ greek yogurt
- 4 g (1/2 tbsp) Oat flour
- 3/4 tsp Chili powder
- 1/2 tsp Chaat masala powder
- 1/2 tsp Garam masala powder
- 1/4 tsp Turmeric powder
- 2 to 3 cloves Garlic
- 1/2 inch Ginger
- 1 to 2 nos. Green chili
- approx. 4 slices Whole grain bread
- 60 g (medium size half) Onion
- 60 g (medium size half) Capsicum
- 1 tsp Lime juice
- 2 tbsp Chopped coriander leaves
- 1 tbsp Oil
- approx. 3/4 tsp Salt
Instructions
-
How to prepare hung curd in two ways
Strainer Method (A): Place a fine strainer over a bowl and add 4 to 5 tbsp of yogurt. Letting it sit for 1 to 2 hours creates a standard thick consistency, while straining it for 3 to 5 hours removes maximum liquid to give a richer, creamy taste. Choose your consistency depending on your preference. (Note: Place in the refrigerator if leaving it for more than 2 hours to prevent souring).
Quick Cloth Method(B): Spoon 4 to 5 tbsp of yogurt onto a clean muslin cloth and gather the edges. Give it a light squeeze for a standard thick texture. For a richer, ultra-creamy taste and texture, squeeze out more liquid until it reaches your preferred consistency.
-
Using low fat or fat free Curd/Yogurt:
Thick curd for Chicken Marination: Use thick curd or Greek yogurt. If your yogurt is runny, drain it in a fine-mesh strainer for 1 hour to remove the excess whey. If it is already thick, use it directly.
Hung curd for Sandwich Mixing: For a rich, creamy consistency, use hung curd. Strain yogurt/curd using Method A or Method B.
Note: Removing this excess water will prevent the bread from getting soggy.
-
Dry and slice pieces
Pat dry - Gently pat the 250 gms chicken pieces dry using paper towels to remove surface moisture.
Slice same thickness - Use a sharp knife, cut the chicken thigh into small pieces. Aim for a uniform ¼-inch thickness so every piece cooks at the same time.
-
Prepare Ginger Garlic and Green Chili Paste
Place 1/2 inch ginger, 2 to 3 garlic cloves, and 1 to 2 green chilies in the jar and blend them into a coarse texture.
Note: If the pieces are too big, just chop them in to small pieces so the standard blender can handle them easily.
-
Apply the marinade
Add the following to your prepared chicken pieces
1 tsp lime juice
Prepared ginger, garlic, green chili paste
1/2 tsp salt
Even Distribution - Instead of pouring the ingredients in one spot, sprinkle them evenly over the chicken pieces. Use your hands to massage the paste, lime juice, and salt into each piece until thoroughly coated.
-
Prepare and apply the second marinade
Clear the Space : Use a spoon to move the marinated chicken to one side of the bowl to create space.
Make the Marinade in the empty space : Add the following ingredients and mix well.
30 grams ( 2 tbsp) Fat free or low fat thick curd
4 grams (1/2 tbsp) Oat flour 1/4 tsp turmeric powder, ½ tsp chaat masala powder, ½ tsp garam masala powder, 3/4 tsp chili powder.
Even Distribution - Using your hands, coat each piece of chicken evenly with the marinade. Repeat this process for the remaining pieces until everything is well-coated.
Chill - Cover the bowl and let the chicken marinate for at least 1 hour to allow the salt to penetrate the meat.
-
Oil and preheat the pan
Add oil and Spread evenly : Measure 1/2 tbsp of oil and add it to the pan. Use a pastry brush to coat the entire bottom of the nonstick surface. The usage of tbsp of oil depends upon the size of your pan.
Preheat pan : Heat over a medium flame for about 4 to 5 minutes.
-
First Side: Achieve a Light Golden Brown
Note: I used a ceramic non-stick pan at medium heat for this recipe.
Listen for the Sizzle: Heat the pan over medium heat until it is hot, but not very hot. When you add the chicken, you should hear a sizzling sound; this confirms the pan is ready.
Space them Out: Arrange the patties with plenty of space between them to ensure even cooking and light browning.
The 3 Minute cook : Cook for about 3 minutes without moving them. This allows a light golden crust to form.
Check and Flip: Use two spoons to quickly peek at the underside by lifting the edge of the chicken piece. Once a light golden color is achieved, flip them over.
Note : Less oil in the pan can cause the chicken pieces to burn easily ,so don’t cook for too long on one side over a medium flame. Cook them until to attain light golden color.
-
The Second Side: Flip and Steam
Flip and reduce heat: Once the first side is golden, flip the chicken pieces and reduce the heat to low.
Cover and Cook : Cover the pan with a lid and cook for 3–4 minutes or until the internal temperature of the chicken pieces at 165-180F .
Remove Excess Moisture : If you see moisture on the surface of the chicken after removing the lid, cook for one more minute until the moisture evaporates.
Total Time : The total cooking time for one batch is typically 6–7 minutes.
Timing Variations: Cooking time will vary based on your type of cookware, the thickness of the chicken piece and the amount of heat used.
Note : If your lid doesn't have a vent hole, leave it slightly ajar (partially covered) to let steam escape slightly.
-
Drain & Cool Down
Drain and pat dry- Place the cooked pieces on a plate lined with paper towels. Use an additional paper towel to gently pat all sides of the pieces to absorb the surface oil.
Transfer and cool down- Quickly move them to a fresh plate. Let the tikkas sit for 5 to 10 minutes. This allows them to cool down before you start chopping.
-
Chop in to pieces
Make Small pieces - Place the cooled chicken on a cutting board. Cut the chicken into small pieces so they are ready for the stuffing.
-
Prepare Stuffing
Combine : Add the chopped chicken tikka, onion (60g/half medium size), capsicum (60g/half medium size), coriander leaves(2 tbsp) and fat free/low fat thick yogurt/curd (2 tbsp) to the bowl.
Note : For a richer, creamier consistency, use hung curd/yogurt (simply strain regular curd/yogurt through a cheesecloth or fine strainer to remove the excess water).
Note on Texture: Ensure the chicken has reached room temperature before combining. Mixing it while even slightly warm will change the curd/yogurt structure, turning your stuffing watery.
Mix : Fold the mixture gently until every piece of chicken and vegetable is evenly coated.
Note: Taste and adjust - If the flavor feels flat, it is likely under-seasoned. If needed, add salt and spice (such as pepper, red chili flakes, or chopped green chilies) to bring out the flavor and achieve your preferred spice level.
-
Toast
Electric Toaster : Place your bread slices in the toaster and toast until they reach your desired level of golden brown and crispiness. You can also toast bread by broiling it in the oven or in a pan.
Note : For the best results, toast the bread just before assembling the sandwich to ensure it stays warm and crunchy.
-
Stuffing the Bread
Prep: Take the freshly toasted bread and your prepared stuffing.
Spread: Scoop 2 to 3 tbsp of stuffing onto one slice and spread it evenly.
Note : Leave a small border around the edges to prevent the filling from falling out while eating.
-
Ready to Eat Open Sandwich
Serve : Enjoy immediately while the bread is still warm and crunchy.
Loading rating...
Write a Review
Loading reviews...