Happy Birthday FSK!!!! :) and a Pulled Tandoori Chicken Sandwich

Pulled Tandoori Chicken sandwich

Yes! Three years ago, this month, this wonderful creature was born. She came into this world, rustic and small and changed my life completely. I watched her grow and blossom, fondly listening to every breath, inhaling her sweet smells every morning and any number of times during the day.

I nurtured her and nourished her with constant attention, bestowing my deepest creative moments in a quest to mold her and a whole lot of hard work to prime her to be as perfect as I could. Isn't she beautiful?! :)

Yes, today, I sing a joyous birthday tune to celebrate her third year of existence! Happy Birthday to Fork Spoon Knife!! :)

Pulled Tandoori Chicken sandwich1

And to celebrate this third anniversary of my blog, I have a treat for all you wonderful readers. I think you will really appreciate and enjoy what I have lined for your this month! More on that in the next post. Let me just say that it is perfect for the fun and frolic of the warmer months, for long walks around the park and city and picnics with friends.

For this one, I want to keep it short and sweet and leave with this succulent creation that is a true fusion of traditional Indian flavors and mordern Western dining. Bring home a piece of India with this bold and aromatic Pulled Tandoori Chicken Sandwich!!!

Pulled Tandoori Chicken

Pulled Tandoori Chicken sandwich

Prep Time: 3 hours to overnight
Cook Time: 45 min
Total Time: 4 hours

4 chicken thighs , bone-in, skinless
4 tsp butter

For the marinade:
3/4 cup diced red onion
4 cloves of garlic
5 dry red Kashmiri chillies (not very spicy but deep red)
1/4 cup vinegar
1 T ground cumin
1 T ground coriander
2 tsp ground turmeric
2 tsp ground chillies
3 T olive oil
1/4 cup thick, whole milk yogurt
salt to taste

Soak the chillies in vinegar for 30 minutes. Drain and reserve the chillies. Grind all the marinade ingredients to a smooth paste. Coat the chicken thighs generously with all the marinade. Place the thighs in an oven proof bowl and refrigerate atleast 3 hours, preferrably overnight to allow the flavors to soak in.

Remove the chicken and thaw at room temperature for about 30 minutes before you are ready to cook. Meanwhile, preheat the oven to 375 degrees. Place the butter over the chicken pieces. Bake until the meat is fully cooked, about 40 minutes. Taste the marinade and check to make sure the onion is cooked. If not, leave it in the oven for another 10 minutes.

Remove from the oven and shred the meat. Toss the meat in more of the cooked sauce and set ready for the sandwich.

To assemble the sandwich

1 baguette, sliced horizontally
4 T fromage blanc
pulled tandoori chicken (from above)
sliced red onion
sliced tomatos
sliced cucumber
boiled egg

Coat the inside of the baguette with fromage blanc. Arrange all the filling ingredients on the baguette and serve immediately.