Tandoori Hot Chicken Sandwich Recipe

Ingredients

• 6 boneless chicken breast fillets (flattened & cut into 3” x 3” squares)
• ¼ gallon (32 oz) water
• 6 tablespoons (3 oz) Anmol Tandoori Masala
• 2 teaspoons (0.33 oz) salt
• 2 tablespoons (1 oz) sugar
• 1 tablespoon (0.5 oz) yellow mustard (optional)
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 32 oz frying oil (for deep frying, may reuse for Tandoori Oil)
• 1 ½ cups cooking/frying oil (reuse from frying if preferred)
• 1 cup (8 oz) butter
• 4 tablespoons (2 oz) Anmol Tandoori Masala
• 4 tablespoons (2 oz) brown sugar
• 1 cup (8 oz) mayonnaise
• 1 tablespoon (0.5 oz) Anmol Tandoori Masala
• 1 tablespoon honey
• 2 teaspoons vinegar
• 6 brioche buns (or preferred buns)
• Tandoori Mayo (about 2 teaspoons per bun)
• Coleslaw (1 tablespoon per bun, optional)
• Tandoori Fried Chicken
• 2-3 sliced dill pickles per bun