About the Recipe
Forget about all those tandoori recipes in food magazines and blogs! This will be your favourite version: a tandoori chicken served burger style. Easy to make, super fast, and pretty darn tasty! You could go a step further and substitute a Naan for each burger bun and replace the other accompaniments with a Katchumber salad
Ingredients
For the Tandoori Chicken Burger
4 Chicken Breasts
175g Yoghurt
1 tsp Red Chilli Powder
1 tbsp Dried Fenugreek leaves, crushed
1 Tsp Ginger paste
1 Tsp Garlic paste
1 Tsp Green Chilli paste
3 Tbsp Rapeseed Oil
1⁄2 Tsp Turmeric
1 1⁄4 tsp Salt or to taste
1 1⁄2 tsp Garam Masala
1 Tsp Cumin Powder
1 Tsp Coriander Powder
1 Lemon, freshly squeezed
To Serve
4 Large Burger buns
Butter for buns
Pinch of Chaat Masala
1⁄4 large Onion Rings
1 Large Tomato, sliced
4 Baby Gem lettuce leaves for burger base
4 Cheddar Cheese slices, or Cheese slices of choice
5-6 Tsp Mango Chutney
4 large cooked crispy Onion Bhajis
Preparation
Wrap each Chicken Breast in cling film and, using a rolling pin, flatten until it is roughly of equal thickness across
In a mixing bowl, mix together all the marination ingredients for the burger (apart from the chicken breasts), adjust seasoning as desired
Add the breasts to the marinade and coat well
Leave to marinade for a minimum of 30 minutes or overnight
Set the Oven to 180 C
Cook the chicken breasts in the oven until the juices are running clear, around 6-7 minutes
Add cheese slices to the tops of the cooked chicken
Return to the and oven to cook for a few minutes again until cheese has melted
Butter the buns, sprinkle with chaat masala and toast in a frying pan for 30 seconds to a minute (on the inside of each side)
Lay the base of the burger bun flat on the serving plate
Add lettuce leaf to the base
Top lettuce leaf with crispy bhajia
Followed by the tomato and onion
And finally the cheese topped tandoori chicken breast
Drizzle on the mango chutney
Close the burger
Serve the tandoori burger with masala fries and/or a side salad