Indian Tandoori Chicken Panini with Mint Chutney

Name: Indian Tandoori Chicken Panini with Mint Chutney
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch thickness; ¾ cup (180 ml) plain Greek yogurt; 2 tablespoons (15 g) tandoori masala spice blend; 2 tablespoons (30 ml) fresh lemon juice; 2 clove (10 g) garlic cloves, minced; 1 tablespoon (9 g) fresh ginger, minced; ½ teaspoon (1.2 g) ground cumin; ½ teaspoon (1.2 g) ground coriander; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (0.6 g) fresh cracked black pepper; 1 cup (20 g) fresh mint leaves, packed; ½ cup (10 g) fresh cilantro leaves, packed; 1 whole (10 g) green serrano chile, seeded, roughly chopped; ¼ cup (60 ml) plain Greek yogurt; 1 tablespoon (15 ml) fresh lemon juice; ¼ teaspoon (0.6 g) cumin seeds; to taste kosher salt; 4 whole (450 g) ciabatta rolls, split, split horizontally; 6 oz (170 g) paneer cheese, crumbled or sliced thin; ½ medium (85 g) red onion, thinly sliced; ¼ cup (5 g) fresh cilantro leaves; 2 tablespoons (28 g) unsalted butter, softened, at room temperature

From the MyKitchenBank Kitchen

A vibrant grilled panini featuring tandoori-spiced chicken breast, cooling mint chutney, crumbly paneer cheese, fresh cilantro, and crisp red onions pressed between ciabatta bread. Aromatic cumin and coriander marry with yogurt-marinated chicken for an Indian-inspired sandwich with a perfectly golden, melted interior.

Prep: 25 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 panini

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Ingredients

4 servings

For the tandoori chicken
1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch thickness
¾ cup (180 ml) plain Greek yogurt
2 tablespoons (15 g) tandoori masala spice blend
2 tablespoons (30 ml) fresh lemon juice
2 clove (10 g) garlic cloves, minced
1 tablespoon (9 g) fresh ginger, minced
½ teaspoon (1.2 g) ground cumin
½ teaspoon (1.2 g) ground coriander
¾ teaspoon (5 g) kosher salt
¼ teaspoon (0.6 g) fresh cracked black pepper
For the mint chutney
1 cup (20 g) fresh mint leaves, packed
½ cup (10 g) fresh cilantro leaves, packed
1 whole (10 g) green serrano chile, seeded, roughly chopped
¼ cup (60 ml) plain Greek yogurt
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon (0.6 g) cumin seeds
to taste kosher salt
For assembly
4 whole (450 g) ciabatta rolls, split, split horizontally
6 oz (170 g) paneer cheese, crumbled or sliced thin
½ medium (85 g) red onion, thinly sliced
¼ cup (5 g) fresh cilantro leaves
2 tablespoons (28 g) unsalted butter, softened, at room temperature

Equipment (9)

Small bowl
Medium bowl
Shallow dish or zip-top bag
12-inch skillet or panini press
Blender or food processor
Cutting board
Sharp knife
Tongs
Butter knife or small offset spatula

Steps

Before you start

Marinate the chicken for at least 30 minutes before cooking (up to 2 hours for deeper flavor)
Preheat your panini press or skillet to medium-high heat
Make the mint chutney while the chicken marinates
Have all toppings prepped and assembled near your grill

1
Prepare tandoori marinade
- In a medium bowl, whisk together the ¾ cup Greek yogurt, 2 tablespoons tandoori masala, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 tablespoon minced ginger, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¾ teaspoon salt, and ¼ teaspoon black pepper until smooth and well combined.
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Ready when: Marinade is smooth and spices are fully incorporated
Tip: Make the marinade first so flavors meld while you prep the other ingredients
2
Marinate the chicken
- Place the pounded chicken breasts in a shallow dish or zip-top bag and pour the tandoori marinade over them, turning to coat evenly.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
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Ready when: Chicken is coated and has sat for at least 30 minutes
Tip: Don't skip marinating—it builds the tandoori flavor that defines this sandwich
3
Make mint chutney
- Add 1 cup fresh mint leaves, ½ cup cilantro, 1 seeded and chopped serrano chile, ¼ cup Greek yogurt, 1 tablespoon lemon juice, ¼ teaspoon cumin seeds, and salt to taste to a blender or food processor.
- Pulse until smooth but still vibrant green, about 10–15 seconds.
- Transfer to a small bowl and set aside.
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Ready when: Chutney is smooth and bright green
Tip: Pulse the chutney briefly—overblending breaks down the herbs and dulls the color
4
Cook the tandoori chickenOven 375°F / 190°C
- Heat a 12-inch skillet or panini press to medium-high heat (about 375°F / 190°C if using a press).
- Working in batches if needed, cook the marinated chicken breasts for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) and the exterior is golden with light char marks.
- Transfer to a cutting board and let rest for 5 minutes before slicing into ½-inch strips.
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Ready when: Internal temperature is 165°F (74°C); exterior shows golden-brown color with light char
Tip: Don't move the chicken too early—let it develop a golden crust before flipping
5
Assemble the panini
- Working with one ciabatta roll at a time, spread about 1 tablespoon softened butter on the outside of both the top and bottom halves.
- On the inside bottom half, spread about 1.5 tablespoons of the prepared mint chutney.
- Layer with about ⅓ of the sliced tandoori chicken, about 1.5 ounces crumbled paneer, a small handful of red onion slices, and a pinch of fresh cilantro leaves.
- Top with the buttered top half, pressing gently to close.
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Ready when: All four panini are assembled and ready to press
Tip: Butter the outside of the bread for even, golden browning on the panini press
6
Grill the paniniOven 375°F / 190°C
- Reheat the skillet or panini press to medium-high heat (375°F / 190°C).
- Working in batches, place the assembled panini on the hot surface and press firmly with a panini press or heavy weight for 3–4 minutes until the bread is golden and crispy.
- Carefully flip and grill the other side for another 2–3 minutes, until golden and the cheese begins to melt slightly.
- Transfer to a cutting board.
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Ready when: Both sides are golden brown and crispy; paneer is warm and slightly soft
Tip: Don't press too hard or the filling will squeeze out—firm, steady pressure is enough
7
Rest and serve
- Let each panini rest on a cutting board for 1–2 minutes so the cheese sets slightly and won't spill when you slice.
- Cut diagonally in half if desired, and serve warm with extra mint chutney on the side for dipping.
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Ready when: Panini has cooled enough to handle and cut cleanly
Tip: A diagonal cut shows off the beautiful layers of filling inside

Good to know

Tips

Toast your ciabatta rolls lightly on the grill before assembling for extra crunch and to warm them through.
If you don't have a panini press, use a heavy cast-iron skillet weighted down with a second skillet or heatproof pot lid—the weight helps the bread crust evenly.
Pound the chicken evenly to ½-inch thickness so it cooks through in the same time on both sides and stays juicy inside.
Make extra mint chutney for dipping or to drizzle over rice bowls later in the week—it's versatile and keeps for 3 days refrigerated.

Make ahead

The tandoori marinade and mint chutney can each be made up to 1 day ahead and stored separately in the refrigerator. Marinate the chicken for up to 2 hours ahead of grilling. You can also cook the chicken and slice it up to 4 hours before assembly, and assemble and grill the panini to order just before serving.

Storage & reheating

Leftover panini (if any) can be wrapped individually in foil and refrigerated for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warm and crispy again. The mint chutney keeps, refrigerated in an airtight container, for up to 3 days. The tandoori chicken stays fresh in the fridge for 3 days.

Substitutions

ciabatta rolls, split → naan bread or pita pockets. Naan is traditional in Indian cuisine and adds authentic flavor; warm it briefly on the grill before assembling. Pita pockets hold the filling well but have less surface area for crust.
paneer cheese → fresh mozzarella or feta cheese. Fresh mozzarella melts more smoothly but has milder flavor; feta adds a tangy contrast that works beautifully with the mint chutney.
tandoori masala spice blend → 1 tablespoon paprika + ½ teaspoon cayenne + ½ teaspoon garam masala. This blend mimics tandoori's smoky, warm heat if you can't find pre-made tandoori masala.
green serrano chile → jalapeño pepper or omit for mild heat. Jalapeño is milder than serrano; omit entirely if you prefer no heat and still get the fresh chutney flavor from mint and cilantro.