A spicy twist on a succulent chicken burger. This tandoori chicken burger is the ultimate fakeaway recipe.
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Serves
4
Chicken Thigh
Curry Powder
Tandoori Paste
Lemon
Yoghurt
Vegetable Oil
Red Onion
Edam Slices
Salt
Black Pepper
FOR THE SAUCE
Mango Chutney
Curry Powder
Mayonnaise
Chilli Sauce
TO SERVE
Burger Bun
Mayonnaise
Lettuce
Vine Tomato
Serves
4
Chicken Thigh
Curry Powder
Tandoori Paste
Lemon
Yoghurt
Vegetable Oil
Red Onion
Edam Slices
Salt
Black Pepper
FOR THE SAUCE
Mango Chutney
Curry Powder
Mayonnaise
Chilli Sauce
TO SERVE
Burger Bun
Mayonnaise
Lettuce
Vine Tomato
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Put the chicken pieces into a large bowl with the curry powder, tandoori paste, juice of the lemon, yoghurt and a pinch of salt and pepper. You can leave it to marinate briefly or use it straight away.
Step 2.
Heat a large lidded frying pan over a medium heat, then add the chicken. Fry for 5 mins on each side, until golden all over.
Step 3.
Meanwhile, combine the sauce ingredients in a small bowl. Set aside.
Step 4.
Slice the red onion into rings and add them to the chicken pan. Cook for 3 mins until charred.
Step 5.
Top the chicken with the cheese slice, then put a lid on the pan and leave for 5 mins, so the cheese melts.
Step 6.
Meanwhile, chop the lettuce and tomatoes.
Step 7.
To assemble, split the burger buns into halves. Spread a light layer of mayo over each bun half, then toast the bun halves, mayo-side down, in a frying pan over a low-medium heat for 2 mins. Spread one burger half with sauce, add some chicken and charred onion, then finish with the shredded lettuce and sliced tomato on top. Top with a bun half and enjoy!
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