Grilled Chicken Sandwich with Onion and Garlic Sauce

1.In a small bowl, combine garam masala, ground cumin, smoked paprika, salt, black pepper, and olive oil to create a marinade.

2.Place the chicken breasts in a shallow dish and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, preferably 1 hour.

3.Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the thinly sliced potato rounds and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels. Set aside.

4.In the same skillet, melt butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until caramelized and golden brown, about 15-20 minutes. Add the minced garlic and grated ginger during the last 3 minutes of cooking, stirring frequently to avoid burning.

5.While onions cook, preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes.

6.In a small bowl, mix mayonnaise, plain yogurt, lemon juice, salt, and black pepper to make the garlic sauce. Adjust seasoning to taste.

7.Slice the sandwich buns in half and toast them lightly on the grill or in a toaster until golden and slightly crisp.

8.To assemble, spread a generous layer of garlic sauce on the bottom half of each bun. Place the grilled chicken breast on top, followed by a portion of caramelized onion and garlic mixture. Add a few crispy potato slices for texture.

9.Top with fresh cilantro leaves if desired, then cover with the top half of the bun.

10.Serve immediately with your choice of side salad or chips for a satisfying lunch.