You’ve never had chicken packed with so much flavour. Spicy and smoky from a spell on the Weber BBQ. Loaded into buns with all the fresh bits. A BBQ beauty.
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Serves
4
Yoghurt
Ginger
Garlic
Tandoori Masala
Chilli Powder
Garam Masala
Skinless Chicken Thigh
Mint
Coriander
Red Onion
Tomato
Red Chilli
Cucumber
Lemon
Mango Chutney
Burger Bun
Salt
Black Pepper
Serves
4
Yoghurt
Ginger
Garlic
Tandoori Masala
Chilli Powder
Garam Masala
Skinless Chicken Thigh
Mint
Coriander
Red Onion
Tomato
Red Chilli
Cucumber
Lemon
Mango Chutney
Burger Bun
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add 300g plain of your yoghurt to a bowl and grate in your ginger and garlic. Add your tandoori masala, chilli powder, garam masala and a pinch of salt. Tip in your chicken thigh fillets and mix to combine. Marinate for at least 2 hours, preferably overnight.
Step 2.
Finely chop your mint and coriander. Finely dice your red onion and your tomatoes. Slice your red chilli.
Step 3.
Grate your cucumber into a bowl. Season with salt, then squeeze out over the sink to remove excess liquid. Pop it back in the bowl and add the rest of your yoghurt, chopped mint, the juice of half your lemon and a pinch of salt. Give it a mix.
Step 4.
Add your tomato to a bowl along with your red chilli, red onion and remaining lemon juice. Add your chopped coriander and give it a good mix. Season to taste with salt and pepper
Step 5.
Heat your Weber barbecue to a medium-high heat. Add your chicken thighs and cook for about 7 mins until charred. Flip and cook for about another 7 mins.
Step 6.
Remove your chicken thighs from the barbecue and place on a plate to rest. Meanwhile, toast your burger buns on the barbecue.
Step 7.
Assembly time. Spread some cucumber yoghurt on the base of your burger bun, then add two chicken fillets. Top with your tomato salsa. Spread some mango chutney and more cucumber yoghurt on the top of the burger bun, then place on top. Serve and enjoy.
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