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This tandoori chicken sandwich needed no simple or fancy condiment to elevate it. The chicken was very juicy, very tender and VERY tasty. Usually, I would serve this with raita, sliced onions, sliced tomato, sliced cucumber, a few spritz of fresh lime, plain yogurt, finely sliced cabbage slaw, or any other addition to moisten the sandwich, elevate the texture or the flavor. But on this sandwich, that would have been a wasted effort, since it was perfect, in every aspect, the way it was.
(If I would serve this in a restaurant, I would of course “improve” the presentation to make it seem fancier and justify a higher selling price, but since this was at “Chez Bella” (our home), I did not deem this a requirement. 🙂
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Bon Appétit !   Life is Good !
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P.S.
I prefer to cook the chicken bone-in and tear the meat from the bones at the table. For a less messy way, you can, of course, use boneless thighs and knife and fork 😦
P.P.S.
Because I am a huge Stones fan, for obvious reasons I almost called this sandwich “Sticky Fingers”, but then something (good sense?) advised me against it.  🙂
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Garam Masala Recipe:
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You will need :
Coriander seeds, black cardamom pods, cumin seeds, mustard seeds, bay leaves, peppercorn, a small amount of cinnamon bark. Dry roast in a pan on low heat until fragrant, about one minute. Put in spice blender until powder-fine. Remove to a jar, cover airtight.
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Click here for  Naan Recipe  on  ChefsOpinion
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Click here for more  Tandoori  on  ChefsOpinion
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Click here for more  Sandwich  on  ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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