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Everyday Kitchen Ideas
Sandwiches

Chicken Tikka Club Sandwich

A delicious triple-layer club sandwich filled with spicy chicken tikka, creamy mayonnaise, fresh vegetables, fluffy omelet, and melted cheese. Toasted until golden and served with crispy French fries, coleslaw, and tomato ketchup for a satisfying meal.

Preparation
15 minutes
Cooking
20 minutes
Total
35 minutes
Servings
3-4
Chicken Tikka Club Sandwich cut into triangular layers, filled with spicy chicken tikka, egg, melted cheese, fresh lettuce, and tomatoes, served with golden crispy French fries and creamy dipping sauce on a green platter.

Ingredients

CHICKEN TIKKA FILLING

  • chicken, cut into strips — 250 g
  • whisked yogurt — 2 tbsp
  • paprika powder — ½ tsp
  • tikka masala — 1½ tbsp
  • lemon juice — 1 tbsp
  • ginger garlic paste — ½ tbsp
  • salt, or to taste — ½ tsp
  • cooking oil — 2–3 tbsp

OMELET

  • egg — 1
  • Salt (to taste)
  • Crushed black pepper (to taste)
  • cooking oil — 1 tbsp

SANDWICH ASSEMBLY

  • Large bread slices (3 slices per sandwich)
  • Butter (for toasting)
  • Mayonnaise, as needed
  • Tomato ketchup, as needed
  • Lettuce leaves
  • Cucumber slices
  • Cheese slices — 1-2
  • Prepared chicken tikka filling
  • Prepared omelet

Directions

  1. Step 1: Prepare the Chicken Tikka

    In a mixing bowl, combine the chicken strips, whisked yogurt, paprika powder, tikka masala, lemon juice, ginger garlic paste, and salt. Mix well until the chicken is evenly coated.

    Heat cooking oil in a frying pan. Add the marinated chicken and cook over medium heat for 8–10 minutes, or until fully cooked and tender. Increase the heat and cook until the excess moisture evaporates. Allow the chicken to cool slightly, then roughly chop it into small pieces using a knife. Set aside.

  2. Step 2: Prepare the Omelet

    Crack the egg into a bowl and add salt and crushed black pepper. Whisk well until combined. Heat 1 tablespoon of cooking oil in a frying pan. Pour in the beaten egg and cook on both sides for 1–2 minutes, until fully set. Remove from the pan and set aside.

  3. Step 3: Toast the Bread

    Trim the edges of the bread slices using a knife. Lightly grease a cast-iron grill pan with butter. Toast the bread slices on both sides until golden and lightly crisp.

  4. Step 4: Assemble the Club Sandwich

    Place three toasted bread slices on a clean working surface. Spread mayonnaise and tomato ketchup over the first bread slice. Add lettuce leaves, cucumber slices, prepared omelet, and cheese slices.

    Place the second bread slice on top. Spread mayonnaise and tomato ketchup over it, then add the prepared chicken tikka filling evenly. Cover with the third toasted bread slice.

    Gently press the sandwich together and secure it with wooden skewers. Cut into desired triangular pieces.

  5. Step 5: Serve

    Arrange the club sandwich pieces on a serving plate. Serve fresh with crispy French fries, coleslaw, and tomato ketchup.

Tips for the Perfect Chicken Tikka Club Sandwich

  • Marinate the chicken with yogurt, tikka masala, ginger-garlic paste, and lemon juice for at least 15–30 minutes for better flavor.
  • Cut the chicken into evenly sized strips so they cook quickly and evenly.
  • Cook the chicken until it reaches an internal temperature of 165°F (74°C), then allow it to rest briefly before chopping.
  • Cook the chicken until excess moisture evaporates to prevent the sandwich bread from becoming soggy.
  • Chop the cooked chicken into small pieces so it distributes evenly throughout the sandwich.
  • Cook the omelet until fully set but still soft and fluffy for the best texture.
  • Use fresh, sturdy bread slices that can hold the multiple sandwich layers without falling apart.
  • Lightly butter the bread before toasting to achieve a golden-brown, crispy exterior.
  • Allow the toasted bread to cool slightly before assembling to help prevent the mayonnaise and ketchup from becoming runny.
  • Spread mayonnaise and ketchup evenly over the bread for balanced flavor in every bite.
  • Pat the lettuce and cucumber dry before assembling to reduce excess moisture.
  • Layer the omelet, cheese, vegetables, and chicken evenly to keep the sandwich balanced and easier to cut.
  • Use wooden skewers to secure the triple-layer sandwich before cutting it into triangles.
  • Use a sharp serrated knife to cut clean sandwich triangles without crushing the filling.
  • Serve immediately with crispy French fries, coleslaw, and tomato ketchup for a complete club sandwich meal.