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Ingredients
- Serves 4 people
tandoori chicken:
4 burger buns
2 chicken chop fillets (deboned, deskinned and cut into half)
salad leaves
cheddar cheese slice
pickling:
125 ml apple cider vinegar
237 ml water
1 ½ tbsp sugar
1 tsp salt
1 red onion
3 pink radishes
1 small japanese cucumber
2 green chilies (slit on the edge)
marinade:
1 tsp ginger paste
1 tsp garlic paste
½ tsp black pepper
1 tbsp chili powder
⅓ tsp turmeric powder
1 tsp garam masala
1 tbsp cooking oil
salt as per taste
juice of 1 lime
yogurt dressing:
237 ml yogurt
1 tbsp coriander (chopped)
1 tbsp mint leaf (chopped)
salt as per taste
black pepper as per taste
Recipe Courtesy of
Sapna Anand
Sapna Anand
Tandoori Chicken Burger
Fast food at its best, this Tandoori Chicken Burger offers a perfect blend of East meets West. The chicken patty is marinated with yogurt and classic Indian spices including garam masala, before it is roasted in the oven to get that signature tandoori taste. The addition of pickled vegetables and yogurt dressing brightens up the dish with refreshing flavors that is guaranteed to excite your taste buds. For the perfect meal, serve with a side of sweet potato fries.
- Medium
- 45 min
- 50 min
- 15 min
- 3 steps
- 26 Ingredients
- Medium
- 3 steps
- 26 Ingredients
- 45 min
- 50 min
- 15 min
Instructions
-
Prepare the pickled vegetable
- In a small saucepan, pour in the vinegar, water, sugar and salt. Bring it to a light boil for all the ingredients to incorporate together.
- Using a grater, finely slice radish, red onion and cucumber into thin strips lengthwise. Slit only the end of the green chili.
- Put all the vegetable slices into a jar, and pour in the vinegar mix, fully submerging the vegetables.
- Leave it aside for about 2 hours, or until the mix comes to room temperature, before sealing the jar and keeping it refrigerated for as long as a month
-
Make the burger patty
- Preheat oven at 180°C.
- Rinse, clean and pat dry the thigh meat.
- In a bowl, mix all the marinade ingredients together to a thick paste - add in ginger paste, garlic paste, black pepper, salt, chili powder, turmeric powder, garam masala powder, cooking oil and lime juice.
- Evenly coat the chicken thigh with a generous amount of marinade. Set aside in the chiller for at least 2 hours. (This step can be done 1 day beforehand as it’s best to be marinated overnight)
- Heat up a flat pan to sear the chicken thigh on both sides for 5 minutes each, enough just to crisp the flesh and seal the juices in.
- Transfer the thighs to a roasting pan lined with aluminum foil. Roast in the oven for 15 minutes at 180°C.
- When it’s almost done, pop out the tray and place sliced cheese on the patty, and back into the oven for a minute, or until the cheese has melted over the patty.
-
Prepare the yogurt dressing
- Finely chop fresh coriander and mint leaves.
- Into a bowl, add in the yogurt, coriander leaves, mint leaves, black pepper, salt and lime juice.
- Whisk it together well and adjust seasoning here if need be.
Assemble and Serve!
On the burger bun, place salad leaves, pickled vegetables, chicken patty and a generous dollop of yogurt dressing. Place the top bun on top and serve.
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Ingredients
- Serves 4 people
-
tandoori chicken:
4 burger buns
-
2 chicken chop fillets (deboned, deskinned and cut into half)
-
salad leaves
-
cheddar cheese slice
-
pickling:
125 ml apple cider vinegar
-
237 ml water
-
1 ½ tbsp sugar
-
1 tsp salt
-
1 red onion
-
3 pink radishes
-
1 small japanese cucumber
-
2 green chilies (slit on the edge)
-
marinade:
1 tsp ginger paste
-
1 tsp garlic paste
-
½ tsp black pepper
-
1 tbsp chili powder
-
⅓ tsp turmeric powder
-
1 tsp garam masala
-
1 tbsp cooking oil
-
salt as per taste
-
juice of 1 lime
-
yogurt dressing:
237 ml yogurt
-
1 tbsp coriander (chopped)
-
1 tbsp mint leaf (chopped)
-
salt as per taste
-
black pepper as per taste
Nutrition
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