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Rohit Ghai's cheese hot cross bun chicken tikka sandwich recipe

Rohit Ghai's cheese hot cross bun chicken tikka sandwich recipe

2 ratings

Rohit says: "My recipe takes inspiration from a classic British and Indian favourite, the much-loved chicken tikka masala – a staple on curry house menus across the country. Inspired by the combination of sweet and spice in the hot cross bun, I thought what better homage than to incorporate the flavours of this rich curry, which balances tikka spices with sweet tomato, to create a delicious Easter meal that all the family will enjoy." See method

  • Serves 8
  • 20 mins to prepare and 45 mins to cook, plus 3 hrs marinating
  • 416 calories / serving


For the chicken

  • 8 chicken boneless and skinless thighs, cut into small pieces
  • 1 tbsp ginger and garlic paste
  • 1 tbsp lime juice
  • 100g Greek-style yogurt
  • 15g Kashmiri or mild chilli powder
  • 1 tbsp vegetable oil
  • 1 tbsp dry kasuri methi (fenugreek leaves)
  • ½ tsp garam masala

For the tikka masala sauce

  • 75ml rapeseed oil
  • 200g frozen diced onions
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger, plus extra 2 tbsp
  • 2-3 finger chillies, chopped (optional)
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Kashmiri or mild chilli powder
  • 150g tomato purée
  • 50ml double cream
  • 1 tbsp honey (optional)
  • 50g butter​
  • 1 tbsp dry kasuri methi (fenugreek leaves)

To assemble

  • 1 tbsp mayonnaise
  • 2 packs Tesco Finest 4 Cheddar and red Leicester hot cross buns
  • lettuce leaves
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    7g 34%
  • Sugars

    3g 3%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 23.6g Protein 30.2g Fibre 1.9g


Jamie Oliver 155x255
  1. Put the chicken pieces in a large bowl with the ginger and garlic paste, a pinch of salt and the lime juice and set aside. Meanwhile, mix together the yogurt, chilli powder, oil, kasuri methi, garam masala and a pinch of salt. Pour over the chicken and turn to coat well. Cover and marinate in the fridge for at least 3-4 hrs.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the marinated chicken for about 15-mins or until cooked through. Set aside.
  3. Meanwhile, make the masala sauce. Heat the oil in a large saucepan over a medium heat and fry the onions for 8-10 mins until turning golden brown. Add the garlic, ginger and chillies (if using), and sauté for 1 min until fragrant, then add powdered spices and a pinch of salt and cook for 4-5 mins, stirring occasionally.
  4. Stir in the tomato purée and simmer for about 10-15 mins, stirring occasionally, until the sauce thickens and turns a deep reddish-brown. Stir in the cream and honey (if using) and continue to cook, stirring regularly.
  5. Add the chicken to the sauce and cook for a further 8-10 mins until the sauce is thick and bubbling. Add a dash of water if it’s too thick. Finish the sauce with the butter and kasuri methi. Garnish with the extra chopped ginger.
  6. To assemble, mix 2 tbsp tikka masala sauce with the mayonnaise in a bowl and set aside. Make a slit in each hot cross bun and warm up in the oven. Add lettuce leaves to the bases, then divide the chicken tikka filling among the buns. Top each with a spoonful of the mixed tikka masala mayonnaise. Serve warm or at room temperature.

See more Easter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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