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Two chicken tikka masala sandwiches plated with fries alongside Lee Kum Kee ingredients

Fried Chicken Tikka Masala Sandwich

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    145mins

  • Cooking

    20mins

Recipe Video Fusion Chicken Lunch Dinner Appetizer Over 60 mins

Tikka masala dishes are known for their creamy sauces that carry a bit of spice. In this recipe, we take the heat to the next level thanks to the addition of Lee Kum Kee Sriracha Chili Sauce. Try this chicken tikka masala sandwich just once and you’ll be addicted to its crispy heat!

 

WHY WE LOVE IT 

 

Fried chicken sandwiches are crowd-pleasers, whether you’re putting a meal on the table for your family or serving guests at a neighborhood get-together. Trying out a new between-buns recipe keeps this tried-and-true classic exciting.

 

We love this chicken tikka masala burger for its unique flavor profile. The tikka masala sauce is spicy, creamy, and the perfect complement to the crispy fried chicken.

What You Will Need

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to a uniform ½" thickness
  • ½ cup all purpose flour
  • ½ cup cornstarch
  • ⅓ cup fine cornmeal
  • canola or vegetable oil, for frying
  • brioche buns, toasted
  • pickled red onions
  • cilantro, for serving

Marinade

  • 1 cup buttermilk
  • 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 Tbsp. Lee Kum Kee Minced Ginger
  • 1 egg
  • ½ tsp. sugar
  • 2 tsp. salt

Seasoning

  • 1 tsp. salt

Sauce Mix

  • 1 (16 oz.) jar tikka masala sauce
  • 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. For the chicken: Combine buttermilk, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, egg, sugar, and 2 teaspoons of salt in a medium bowl or zipper-topped bag.  Add the chicken and submerge in the buttermilk mixture. Marinate in the refrigerator for 2-4 hours.

  2. Combine flour, cornstarch, cornmeal, and 1 teaspoon of salt in a bowl or plate.  Remove the marinated chicken from the refrigerator and dredge in the flour mixture, making sure each piece of chicken is well-coated (use your hands to pat the flour mixture onto the surface of the chicken if needed).  Let chicken rest on a wire rack for about 10 minutes before frying.

  3. Meanwhile, heat the oil in a heavy-bottom skillet or Dutch oven to 330°F.  Fry the chicken, in batches if necessary, until well-browned on each side. They should reach an internal temperature of 165°F.  Place fried chicken on another wire rack to cool slightly.

  4. In a saucepan over medium heat, add your tikka masala sauce. Add in Lee Kum Kee Sriracha Chili Sauce and stir until heated.

  5. Assemble the chicken tikka masala sandwich: Dip a piece of fried chicken in the tikka masala sauce and place it on the bottom bun. Top with pickled onions and fresh cilantro. Add the top bun and enjoy!

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