Billy Starr joins Ming Tsai as a guest in the latest episode of Simply Ming.


  • 1/2 cup Greek yogurt

  • 2 Tbl. Tikka Masala paste

  • 2 each, 6 oz. chicken breast, cut into 3 each, 1/4-inch thick, long slices on the bias

  • 1 Naan bread, halved for two sandwiches

  • 2 zucchini, sliced 1/4-inch lengthwise

  • 1 vineripe tomato, sliced thin

  • 1/2 cup Feta cheese, crumbled

  • 1/4 cup Sriracha Hippy-Shake*

  • Olive oil

  • Kosher salt and freshly ground black pepper

  • *Sriracha Hippy-Shake - Makes about 1/3 cup

  • 3 tablespoons mayonnaise

  • 1 tablespoon Sriracha

  • 1 squeeze of a half lemon

  • Water


  • 1.

    The day before, in a bowl, combine Greek yogurt and Tikka Masala paste and add chicken. Marinate overnight. The next day, heat grill pan on the stove top.

  • 2.

    Brush the naan bread lightly with olive oil and grill both sides till warmed through.

  • 3.

    Remove bread to your service plate. Brush the zucchini slices with olive oil, season with salt and pepper, and grill both sides till just cooked through. Layer grilled zucchini onto grilled naan bread. Top zucchini with layers of thin sliced tomato. Wipe off excess marinade from chicken. Add a touch of oil to the hot grill pan and grill chicken till cooked through. Top your sandwich off with the chicken slices. Sprinkle sandwich with the crumbled feta cheese. Drizzle the sandwich with the Sriracha Hippy-Shake. Eat proudly with a knife and fork.

  • For the Sriracha Hippy-Shake::

  • 1.

    In a bowl, combine mayonnaise, Sriracha and lemon juice. Thin with water to a milkshake consistency.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 189kj
  • Fat Total 13g
  • Saturated Fat 4g
  • Protein 7g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 545mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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