Hot Tandoori Fried Chicken Sandwich

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  1. Whisk together the yoghurt, water and salt in a large bowl. Add the chicken thighs and coat. Cover and let marinade in the fridge  for 1 hour or up to 24 hours. 
  2. While the chicken marinates, make the yoghurt sauce: strain the ½ cup yoghurt in some cheesecloth to release the moisture for about 30 min- 1 hour.  Then whisk it with the salt and pepper to taste. Set aside until ready to serve
  3. Remove from the fridge. In a bowl combine the self rising flour and tandoor spice, whisk to combine 
  4. Remove the chicken from the marinade and let excess drip off.  Add 2-3 tbsp of the marinade to the flour mixture and work with your fingers.  Coat the chicken in the flour mix pressing to adhere and get a thick shaggy layer.  Transfer to a plate to rest and repeat with the remaining chicken.
  5. Meanwhile, heat oil to 200ºC in a large wok, dutch oven or cast iron skillet. Carefully lower the chicken into the oil and cook for about 2-3 minutes on each side, until golden brown. Transfer to a lined plate.
  6. In another large bowl, add some of the hot frying oil to the tandoori spice and whisk to combine, coat the chicken in this oil.
  7. Toast your buns and spread the top with some of the yoghurt sauce.  Place a juicy sauced up piece of chicken on the bottom half and sandwich together. 
  8. ENJOY