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
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.