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Indian Spice Chicken Sandwiches from Chef Ryan

Cooking skills focus: Braising, balancing flavors


– 1 T cooking oil
– 1 yellow onion, quartered and sliced 1/4″ thick
– 1 head garlic, peeled & sliced
– 1 t cooking oil
– 5 whole chicken legs (or 10 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster
– 1 T cooking oil
– 2 medium bags braising greens mix
– 2 pounds tomatoes, cored & diced large
– 2 T Sambar Masala spice blend (also from World Spice Merchants)
– salt & pepper to taste


• Preheat oven to 400 degrees.
• In a large saute pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and saute 4-5 minutes. Remove to a baking dish.
• Heat the pan again over high heat, then add the next 1 t cooking oil. Brown the chicken in the hot pan until well browned and remove to the baking dish.
• Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the braising greens for 6-7 minutes or until well-wilted.
• Combine the onions, chicken and greens with the tomatoes, and season everything with salt, pepper and the Sambar Masala. Cover the dish and start to braise for an hour.
• When the chicken’s done, let it cool for a little bit so you don’t kill yourself doing the following:
• Pull the meat off the bones (the bones can still be used for stock), toss with the potatoes and kale, and use the mixture to fill sandwiches or wraps.