BROWSE
SEARCH
CATERING
CHECKOUT

Tandoori Chicken Burgers

  • Servings: 4

Ingredients

4 White Sour Dough Burger Buns
4 Baby Cos (Romaine) Lettuce Leaves, Shredded
1 Lebanese Cucumber Peeled lengthways into Ribbons
half advacado, sliced
half red onion, thinly sliced
______________
Tandoori Chicken
______________
Half Cup (125g) plain yoghurt
Juice of half a lemon
3 Garlic cloves crushed
2 Teaspoons Finely Grated Ginger
1 Teaspoons Cumin
1 Teaspoon chilli Powder
1 Tsp ground coriander
Half Teaspoon ground Tumeric
2 Chicken Thighs Halved
____________
Mango Chutney
____________
1 Large Ripe Mango, flesh coarsely chopped
3 tablespoons of cider vinegar
3 tbsp soft brown sugar
2 cm piece of ginger chopped finely
½ tsp cumin seeds
Pinch of dried chilli flakes

Cooking Instructions

  1. To prepare the tandoori chicken, combine the yoghurt, lemon juice, garlic, ginger and spices in a medium-sized bowl, add the chicken thighs and toss to coat. Cover and refrigerate for at least 4 hours.
  2. Meanwhile to make the chutney, combine all the ingredients in a small saucepan over low – medium heat and bring to the boil. Decrease the heat and gently simmer, stirring occasionally, for 20 to 25 minutes, until the mango is soft and the chutney thick. Transfer to a bowl and set aside to cool.
  3. Preheat a griller (broiler) to high.
  4. Pre heat a flat grill plate or large frying pan over the high heat. Cook the chicken thighs for 4 minutes on each side, or until cooked through and golden brown.
  5. Meanwhile cut the buns in half horizontally and toast the cut sides under the grill.
  6. Arrange the cos leaves, cucumber, avocado and onion on the bun bases. Place the chicken on top, spoon on mango chutney, cover with the lids and serve.
  7. Mango chutney can be made in advance. Double the recipe to have at hand when required. Store in a sterilised glass bottle or jar in the fridge for up to 6 months.
BACK TO RECIPES

Search for a product

Browse Categories