It all started with a traditional picnic basket I inherited from a close friend. I was so determined to use it, yet summers came and went and the picnic basket lay all alone in my basement storage. This year I was determined to use it and make it the star of the show in my photos and videos. With a great picnic basket comes great responsibility and I knew that the sandwiches it carried needed to be amazing! These Tandoori Chicken rolls are packed with flavor and are the perfect size to eat at a picnic.
This recipe starts with perfectly grilled Tandoori Chicken and is made into a spread enhanced with fried onions and coriander.
Tandoori Chicken Roll
Ingredients
- 2 lbs boneless Chicken thigh meat
- 1.5 cups prepared Tandoori marinade
- 3- 4 tbsps Sour cream
- Salt to taste
- 3-4 tbsps Fried Onions
- 3-4 tbsps fresh Coriander
Instructions
- Marinate the chicken in the tandoori masala blend overnight
- Cook on BBQ till you need a nice color and a bit of char
- Chop half the chicken into a small dice and half into slices or strips
- In a food processor add the chicken and 2 tbsps or more of sour cream
- Process till it’s a rough chunky paste
- Scrape the mixture into a bowl add 1 – 2 tbsps sour cream, mix well and add salt to taste
- Fold in the chicken cut into small dice
- Add the fried onions and coriander
- Mix well and spoon onto the buttered dinner rolls and spread
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