Chicken Tikka Panini

Name: Chicken Tikka Panini
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, pounded thin to ½-inch (1.3 cm) thickness; ¾ cup (180 ml) Greek yogurt, full-fat, plain; 1½ tbsp (22 g) ginger-garlic paste, or 1 tbsp ginger and 2 tsp minced garlic mixed together; 2 whole (14 g) green Thai or serrano chilis, seeded and minced; 2 tbsp (30 ml) fresh lemon juice; 1½ tsp (4 g) garam masala; 1 tsp (2½ g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) turmeric powder; 1 tsp (2½ g) smoked paprika; ½ tsp (1½ g) red chili powder or Kashmiri chili powder; kosher salt, to taste (about ½ tsp); ¼ cup (10 g) fresh cilantro, finely chopped; 1 tbsp (15 ml) neutral vegetable oil; 1 cup (240 ml) Greek yogurt, full-fat, plain, chilled; 3 tbsp (9 g) fresh mint leaves, finely chopped; 2 tbsp (8 g) fresh cilantro, finely chopped; 1 tbsp (15 ml) fresh lime juice; kosher salt, to taste (about ¼ tsp); 4 pieces (280 g) naan bread, store-bought, at room temperature, or homemade; 1 whole (400 g) English cucumber, thinly sliced lengthwise on a mandoline or with a knife; ½ small onion (80 g) red onion, thinly sliced (optional); 2 tbsp (30 g) unsalted butter, softened to room temperature

From the MyKitchenBank Kitchen

A warm, pressed Indian-inspired sandwich on naan bread filled with tender marinated and grilled chicken tikka, cooling yogurt-mint sauce, fresh cucumber, and red onion. The panini's toasted exterior gives way to soft, juicy chicken infused with warming spices like garam masala and cumin. Serve hot with extra sauce on the side for dipping.

Prep: 20 min
Cook: 27 min
Wait: 40 min
Total: 1 hr 27 min
Makes: 4 paninis

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Ingredients

4 servings

For the Chicken Tikka
1½ lbs (680 g) boneless, skinless chicken breasts, pounded thin to ½-inch (1.3 cm) thickness
¾ cup (180 ml) Greek yogurt, full-fat, plain
1½ tbsp (22 g) ginger-garlic paste, or 1 tbsp ginger and 2 tsp minced garlic mixed together
2 whole (14 g) green Thai or serrano chilis, seeded and minced
2 tbsp (30 ml) fresh lemon juice
1½ tsp (4 g) garam masala
1 tsp (2.5 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) turmeric powder
1 tsp (2.5 g) smoked paprika
½ tsp (1.5 g) red chili powder or Kashmiri chili powder
kosher salt, to taste (about ½ tsp)
¼ cup (10 g) fresh cilantro, finely chopped
1 tbsp (15 ml) neutral vegetable oil
For the Yogurt-Mint Sauce
1 cup (240 ml) Greek yogurt, full-fat, plain, chilled
3 tbsp (9 g) fresh mint leaves, finely chopped
2 tbsp (8 g) fresh cilantro, finely chopped
1 tbsp (15 ml) fresh lime juice
kosher salt, to taste (about ¼ tsp)
For Assembly
4 pieces (280 g) naan bread, store-bought, at room temperature, or homemade
1 whole (400 g) English cucumber, thinly sliced lengthwise on a mandoline or with a knife
½ small onion (80 g) red onion, thinly sliced (optional)
2 tbsp (30 g) unsalted butter, softened to room temperature

Equipment (8)

Large mixing bowl
Small bowl (for sauce)
Cutting board
Panini press or grill pan (or cast-iron skillet)
Meat mallet or rolling pin
Tongs
Knife
Measuring spoons and cups

Steps

Before you start

Pound chicken breasts thin (about ½-inch/1.3 cm) before marinating
Marinate chicken for at least 30 minutes, up to 4 hours ahead in the refrigerator
Have all vegetables prepped and sauce made before you begin cooking
Preheat your panini press, grill pan, or cast-iron skillet on medium-high heat

1
Mix the Marinade
- In a large mixing bowl, combine the Greek yogurt, ginger-garlic paste, minced green chili, lemon juice, garam masala, ground cumin, ground coriander, turmeric, smoked paprika, red chili powder, and salt.
- Stir until smooth and all spices are evenly distributed.
- The mixture should be thick and cohesive.
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Ready when: spices are fully incorporated with no lumps
Tip: Make sure to break up any clumps of garam masala or other spices with the back of a spoon.
2
Marinate the Chicken
- Add the pounded chicken breasts and cilantro to the marinade bowl.
- Coat each piece thoroughly, rubbing the marinade into both sides.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- For deeper flavor, marinate for up to 4 hours.
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Tip: If marinating longer than 1 hour, remove the chicken from the refrigerator 10 minutes before cooking to bring it closer to room temperature for even grilling.
3
Make the Yogurt Sauce
- While the chicken marinates, prepare the cooling yogurt sauce.
- In a small bowl, fold together the chilled Greek yogurt, chopped fresh mint, chopped cilantro, lime juice, and salt.
- Stir gently until the herbs are evenly distributed but the yogurt remains smooth.
- Taste and adjust lime juice or salt as needed.
- Set aside in the refrigerator until ready to use.
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Ready when: sauce is well combined with visible green herbs throughout
Tip: Keep the sauce chilled until assembly to provide a cool, creamy contrast to the warm panini.
4
Prep Vegetables
- Slice the English cucumber lengthwise into thin, even slices (about ⅛-inch/3 mm thick).
- If using red onion, thinly slice it as well.
- Arrange both on a cutting board or plate, ready for assembly.
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Ready when: vegetables are uniformly sliced and ready to layer
Tip: Slice vegetables just before assembly so cucumber stays crisp and doesn't release excess water onto the bread.
5
Cook the ChickenOven 165°F / 75°C
- Heat a grill pan, cast-iron skillet, or outdoor grill to medium-high heat.
- Lightly brush with the vegetable oil.
- Once hot (a drop of water should sizzle immediately), remove the chicken from the marinade, allowing excess to drip back into the bowl.
- Place the breasts on the hot surface in a single layer.
- Do not move them for 5–6 minutes until they develop a golden-brown crust on the bottom.
- Flip and cook the other side for 4–5 minutes until the internal temperature reaches 165°F (74°C) at the thickest part.
- Transfer to a clean cutting board and let rest for 3 minutes before slicing.
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Ready when: internal temperature of 165°F (74°C); golden-brown color on both sides with slight charring
Tip: Do not press down on the chicken with the spatula while cooking; this squeezes out flavorful juices. If grilling outdoors, watch for flare-ups from the marinade dripping.
6
Slice the Chicken
- Once rested, slice the cooked chicken breasts into strips about ½-inch (1.3 cm) wide, cutting across the grain.
- This creates tender, bite-sized pieces.
- Set aside until ready to assemble.
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Ready when: chicken is cut into uniform strips with no pink inside
Tip: Slicing across the grain breaks up muscle fibers, making each bite more tender.
7
Assemble the Paninis
- Lay out all four naan breads.
- Spread a generous layer of yogurt-mint sauce (about 2–3 tbsp) on one side of each naan.
- Divide the sliced chicken evenly among the four naans, layering the strips on the sauce side.
- Top the chicken on each panini with a few slices of cucumber and a small handful of red onion (if using).
- Drizzle another tablespoon of yogurt sauce over the vegetables.
- Top each panini with a second naan, sauce-side down, pressing gently so the breads adhere.
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Ready when: each panini is stacked neatly with visible fillings between the naan layers
Tip: Don't overstuff; a moderate amount of filling prevents the naan from becoming soggy and makes the panini easier to handle.
8
Butter and Grill
- Lightly butter the outside of each assembled panini (about ½ tsp per side).
- Preheat your panini press or grill pan to medium-high heat.
- Working in batches if needed, place the paninis on the hot surface.
- If using a panini press, close it and cook for 3–4 minutes until the naan is golden brown and crispy and the panini is warmed through.
- If using a grill pan, cook on the first side for 2–3 minutes until golden, then carefully flip and cook the other side for another 2–3 minutes.
- The interior should be warm and slightly compressed, and the exterior should be golden with light char marks.
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Ready when: naan is golden brown and crispy; panini is warm throughout and slightly compressed
Tip: Don't press down excessively on a panini in the grill pan; a gentle press is enough to meld the bread and warm the filling without squeezing out the sauce.
9
Serve
- Transfer the hot paninis to a cutting board.
- Cut each diagonally in half if desired.
- Serve immediately with extra yogurt-mint sauce on the side for dipping.
- Accompany with a crisp salad, pickled onions, or mango lassi if desired.
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Ready when: panini is hot and ready to eat, with sauce pooling slightly if cut
Tip: Serve immediately while the panini is still warm and the naan is crispy; the bread will soften as it cools.

Good to know

Tips

For maximum spice control, seed the green chilis or omit them if you prefer a milder panini. Add extra heat with a sprinkle of additional chili powder.
Don't skip the resting step for the cooked chicken; it redistributes the juices, ensuring moist, tender pieces when sliced.
If your naan is very thick, wrap it loosely in foil and warm it in a 350°F (175°C) oven for 2–3 minutes before grilling to soften the bread slightly and make it easier to grill evenly.
A panini press creates the most even, consistent result, but a heavy grill pan or cast-iron skillet works well too. Press the panini only gently to avoid squeezing out the sauce.

Make ahead

Marinate the chicken up to 4 hours ahead and refrigerate. Prepare the yogurt-mint sauce up to 8 hours in advance and keep chilled. Assemble the paninis up to 1 hour before grilling (cover with plastic wrap so the naan doesn't dry out). Grill just before serving for best results.

Storage & reheating

Leftover cooked paninis can be wrapped in foil and refrigerated for up to 2 days. Reheat gently in a toaster oven at 350°F (175°C) for 5–7 minutes, or in a panini press for 2–3 minutes until warmed through and the exterior is crispy again. The yogurt sauce keeps refrigerated in an airtight container for up to 4 days. Leftover marinated raw chicken can be frozen for up to 1 month; thaw in the refrigerator before cooking.

Substitutions

naan bread → Pita bread, ciabatta, or whole wheat flatbread. Pita is thinner and softer; ciabatta gives a crunchier panini. Cooking time may adjust slightly depending on thickness.
Greek yogurt → Labneh (strained yogurt) or whipped cream cheese mixed with yogurt. Labneh is thicker and tangier. A yogurt-cream cheese blend creates a richer sauce.
boneless, skinless chicken breasts → Boneless chicken thighs (1.25 lbs / 570 g) or turkey breast. Thighs are more forgiving and stay juicier; turkey is leaner but drier. Both cook in the same time as breasts.
fresh mint leaves → Fresh basil or additional cilantro. Basil brings a peppery note; extra cilantro deepens the Indian flavor profile. Use the same amount.