This panini features spiced chicken tikka, sweet and tangy mango chutney, and quick-pickled vegetables, all pressed between crispy, golden bread. It’s a warm, flavourful sandwich that’s perfect for a satisfying meal.

*(Serves 4)*

- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced

- 2-3 tsp of F N Good Food Butter Chicken Marinade seasoning (adjust to taste)

- 1/2 cup plain yogurt

- 1 tbsp lemon juice

- 1 tbsp olive oil

- Salt to taste

- 1/2 cup thinly sliced cucumber

- 1/2 cup thinly sliced red onion

- 1/4 cup rice vinegar

- 1 tsp sugar

- 1/2 tsp salt

Ingredients (Makes about 2 cups)

- 2 ripe mangoes, peeled and diced (about 3 cups)

- 1 small onion, finely chopped

- 1/2 cup apple cider vinegar

- 1/2 cup brown sugar (adjust to taste)

- 1/4 cup raisins or dried cranberries (optional)

- 1 tsp F N Good Food Butter Chicken Marinade seasoning

- 1/4 tsp salt

- 1/4 tsp black pepper

- 1/4 cup water (if needed)

1. In a medium saucepan, combine the chopped onion, F N Good Food Butter Chicken Marinade seasoning, salt, and black pepper. Cook over medium heat for 2-3 minutes, stirring frequently, until the onions are softened and fragrant.

2. Add the diced mangoes, apple cider vinegar, brown sugar, raisins (if using). Stir well to combine.

3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, stirring occasionally, until the mangoes are soft and the mixture has thickened to a jam-like consistency. If the chutney becomes too thick, add a splash of water to loosen it.

4. Taste and adjust the sweetness, tanginess, or spice level as needed. 

5. Let the chutney cool completely before transferring it to a jar or airtight container. It can be stored in the refrigerator for up to 2 weeks. This recipe requires 1/2 cup.

- 4 ciabatta rolls or slices of sourdough bread

- 1/2 cup mango chutney

- 1 cup baby spinach or arugula

- 1/2 cup sliced tomatoes

- 1/4 cup crumbled feta or shredded mozzarella (optional, for creaminess)

- Butter or olive oil (for grilling)

In a bowl, combine the yogurt, F N Good Food Butter Chicken Marinade seasoning, lemon juice, olive oil, and salt. Add the chicken slices and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or up to 4 hours for deeper flavour).

In a small bowl, mix the cucumber, red onion, rice vinegar, sugar, and salt. Let sit for at least 20 minutes to pickle.

Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken slices for 3-4 minutes per side, or until cooked through and slightly charred. Let rest for 5 minutes before slicing.

Preheat a panini press or grill pan. Slice the ciabatta rolls or sourdough bread in half. Spread a generous layer of mango chutney on the bottom half of each roll. Layer with spinach or arugula, sliced tomatoes, spiced chicken tikka, pickled vegetables, and crumbled feta or mozzarella (if using). Close the sandwich with the top half of the roll.

Lightly butter the outside of each sandwich or brush with olive oil. Place in the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden and crispy, and the filling is warm. If using a grill pan, press down with a heavy skillet to flatten the sandwich while cooking.

Slice the panini in half and serve warm. Enjoy the combination of spiced chicken, sweet mango chutney, and tangy pickled vegetables in every bite!

- For a vegetarian version, replace the chicken with grilled paneer or halloumi.

- Add a sprinkle of chili flakes or extra seasoning mix for a spicier kick.

- If you don’t have a panini press, use a skillet and a heavy pan to press the sandwich while cooking.

This Spiced Chicken Tikka Panini with Mango Chutney and Pickled Vegetables is a delicious fusion of flavours and textures, making it a standout sandwich that’s both comforting and exciting. Perfect for lunch or a quick dinner!

Enjoy!