Homestyle Chicken Sandwich

Ingredients

• 2 boneless chicken breasts
• 4 pavs
• 1½ tablespoons hung yogurt
• 1 tablespoon red chilli paste
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1½ teaspoons chicken masala
• ¾ teaspoon garam masala powder
• 1 teaspoon dried mango powder (amchur)
• Salt to taste
• 1½ tablespoons mustard oil
• Oil for shallow frying   
• ¼ cup mayonnaise
• 2-3 green chillies, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon chopped fresh coriander leaves
• Green chutney for applying
• Shredded cabbage as required
• Yogurt-mint chutney to serve
• Tomato ketchup to serve     
• French fries to serve

Method

1. Take hung yogurt in a large bowl, add red chilli paste, turmeric powder, red chilli powder, chicken masala, garam masala powder, dried mango powder, salt, and mustard oil and whisk well. Add chicken breasts and rub the masala well all over them. Set aside to marinate for 20-25 minutes. 
2. Heat sufficient oil in a non-stick pan. Place the chicken breasts in it and cook on high heat for 2-3 minutes, flip and cook the other side for 2-3 minutes. Reduce the heat to medium, cover the pan and cook the chicken till done.
3. Take the pan off the heat and let the chicken cool slightly. 
4. Shred the chicken breasts and put in a bowl. Add mayonnaise, green chillies, onion and coriander leaves and mix well. 
5. Slit the pavs in half without cutting through.
6. Heat a non-stick tawa, place the pavs on it and lightly toast on both sides. Place them on a worktop. Apply some green chutney on the inner side of the pavs, spread a portion of chicken mixture on the base side of each pav evenly. Sprinkle some shredded cabbage and cover with the top side of the pav. 
7. Arrange the sandwiches on a serving plate and serve immediately with yogurt-mint chutney, tomato ketchup and French fries.