1. Bread: 10slices
2. Chicken: 4-5 boneless pieces (medium sized- make them smaller to cook faster)
3. Onion: 1no (medium) finely chopped
4. Green Chili: 1 no (finely chopped)
5. Ginger: a really small piece (chopped or coarsely crushed)
7. Carrot: 1no (grated)
8. Coriander/ Cilantro Leaves: 1tsp (chopped)
12. Butter: for spreading
13. Egg: 1no
14. Cheese: (optional)
Step 1: Cook the boneless chicken (small) pieces with a little salt n very little water. Keep checking to see if the water has evaporated. (Add little more water if n when you see that the water has evaporated before the chicken pieces are cooked through). Once done, keep it aside to cool.
Step 2: In a pan heat oil, add the chopped onion, green chili n' ginger and allow it to cook well.
Step 3: Add the grated carrots to the above n' keep it covered and cook it for 3-4mins.
Step 4: Scramble the egg in a separate pan and add the scrambled eggs to the above.
Step 5: Shred the chicken pieces and add it to the above along with chopped cilantro.
Step 6: Keep it covered n' cook for another 2mins, stir well n' adjust the salt. Add freshly ground pepper according to your preference of spice. (you can add a little garam masala instead of pepper at this point if you want, though I didn't do so)
Step 7: Spread some butter on one slice of the bread, add the filling, top it with some shredded cheese (if you are using any) cover it with another slice n' grill it in a sandwich maker.
I think this filling tastes better with grilled than plain bread. I know the snaps aren't looking as 'bite into me' as I wanted them to, but trust me it tastes great. I'm sending this also to the event Souper (Soup, Salad & Sammies) Sundays hosted by Deb from Kahakai Kitchen. Happy Cooking!