Paneer & Chicken Tikka Lunchbox Sandwich by Chef Ranveer Brar

Preparation for Marination [01:15]

1. In a large bowl, whisk together the hung curd, degi red chilli powder, garam masala, roasted cumin powder, mayonnaise, oil, salt, roasted gram flour, dry fenugreek leaves, and ginger garlic paste until smooth.
2. Divide the marinade into two separate bowls: one for the chicken and one for the paneer.
3. Coat the chicken and paneer thoroughly with their respective marinades and let them sit for 15-20 minutes.

Preparation for the Vegetable Mixture [02:39]

1. Finely chop the cabbage, green chillies, and carrot.
2. In a bowl, combine the chopped vegetables with salt and vinegar. Mix well.
3. Add the mayonnaise, freshly chopped mint, grated cheese, and grated ginger to the mixture. Combine until well incorporated.

Cooking the Tikka [04:53]

1. Heat oil in a pan over medium heat.
2. Sear the marinated paneer slabs until golden brown on both sides. Once cooked, set aside to cool.
3. In the same pan, cook the chicken pieces until they are tender and charred. Once cooked, set aside to cool.

Preparing the Sandwich Filling [06:06]

1. Once cooled, finely chop the seared paneer and grilled chicken separately.
2. Divide the prepared vegetable mixture into two bowls.
3. Add the chopped paneer to one bowl and the chopped chicken to the other.
4. Stir in the remaining excess oil from the paneer pan into the paneer mixture for extra richness.

Assembling the Sandwiches [07:45]

1. Spread a thin layer of softened butter or mayonnaise onto the bread slices to keep them moist.
2. Place a generous amount of filling onto each slice.
3. Sprinkle freshly crushed black peppercorns over the filling for extra flavor.
4. Close the sandwiches with another slice of bread and trim the edges for a clean presentation.