Garam Masala Chicken Burgers With Tomato Relish Food

MASALA CHICKEN BURGER

Steps:

• In a large mixing bowl, add ground chicken, olive oil and all the other ingredients. Using a fork or spatula, mix everything really well.
• Add about a teaspoon measure of the chicken patty mix to a bowl or a plate and microwave on high for 12-15 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly.
• Using a large spoon, roughly score the ground chicken mix in the bowl into 4 portions.
• Line a baking sheet or board with individual patty sized parchment squares (see notes). Fill a bowl with tap water. Using the spoon, scoop out one portion and place it on the parchment liner. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty.If grilling it outdoors, gently press down the spoon in the middle, creating a small impression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet or oven.
• Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. At this point, you can freeze any excess patties in a large ziplock bag. For cooking, use one of the following methods:
• Heat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a tablespoon of olive oil. Add the chicken patties about 1 inch apart. Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked though. If using a meat thermometer, the center of the patty should record a temperature of 165°F or higher. Remove and keep aside.
• Heat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil. Place the chicken patties on the greased foil. The foil ensures even cooking of the chicken patty and prevents is from burning. Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through.
• Place the patties on a lightly greased aluminum lined baking sheet. Arrange the top rack so there is a 3-inch clearance from the broiler plates. Place the sheet on the top shelf and broil for 8 minutes. Flip the burgers and cook another 2-3 minutes on the second side.
• Grease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook on 360°F for 8 minutes. Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.
• Peel and cut a large onion into 1/4 inch slices. Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the onion rings and sprinkle a pinch of salt. This helps them caramelize faster. Flip onion rings after a minute and cook for another minute on the other side. The same process can be followed on the grill or airfryer. Remove the grilled onions and keep aside for later.
• Spread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of sriracha mayo, or your preferred condiment, on the top and bottom bun. Layer in the following order to preserve maximum crispness of ingredients - lettuce, burger patty, grilled onions, tomato slices and finally the top bun. Enjoy!

MASALA CHICKEN BURGERS

Steps:

• Preheat the oven or grill to 375 degrees. Line a large baking tray with parchment paper and spray olive over it. Keep aside.
• In a medium mixing bowl add all the ingredients for burger patties and mix well.
• Flatten the mix in the bowl and then make 2 cross slits in the middle to divide the mix into 4 quarters.
• Use a spoon or spatula shape each quarter into a round ball and drop it on the lined tray, 3 to 4 inches apart from each other Shape into a round circle with a spoon and then gently press the meat into a flat 3 to 4-inch patty. Press the middle of the patty with your thumb or back of a spoon, this will allow the patty surface to cook flat and not puff up.
• Lightly spray over the burgers and cook in the preheated oven for 25 minutes. No need to turn halfway over.

GARAM MASALA CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MASALA BURGERS WITH TANGY TAMARIND SAUCE AND RED ONION-MINT RELISH

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.;
• For the patties: Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped.
• Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate.
• For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.
• Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.
• To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve.

GARAM MASALA CHICKEN

Steps:

• Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
• Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
• Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

GARAM MASALA CHICKEN WITH ROASTED VEGETABLES

Steps:

• In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
• Arrange the rack in the center of the oven and heat oven to 400 degrees F.
• Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
• When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

GARAM MASALA TOMATO CHICKEN CURRY

Steps:

• In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions.
• Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque.
• Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer.
• Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to "low". Cover with a tight-fitting lid and cook for 20 - 30 minutes.
• Remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency.
• Ladle equal portions into bowls with either Basmati rice or potatoes.

GARAM MASALA CHICKEN BURGERS WITH TOMATO RELISH

Steps:

• Preheat the oven to 375F. Line a shallow baking dish with aluminum foil. Heat 2 teaspoons of oil in a medium skillet over medium-high heat. Add garlic and ginger; cook, stirring, for 1 minute. Add onion, 1/8 teaspoon of salt, garam masala, cumin and ground ginger; cook for 5 to 6 minutes, until the onion is soft and the spices are fragrant. Adjust the heat as needed so the onion cooks but does not brown. When onion is done, transfer half of the onion mixture to a medium bowl. Add the tomatoes, apple cider vinegar, water and brown sugar to the skillet. Increase the heat to medium so the liquid in the skillet is bubbling at the edges. Cook for 5 to 6 minutes, until the tomatoes are soft and the flavors have blended. Remove from the heat, and transfer the relish to a small bowl. Mix in cilantro Add the chicken to the bowl containing the cooked onion mixture along with 2 tablespoons of the bread crumbs, the milk and the remaining 1/8 teaspoon salt. Mix the ingredients to thoroughly combine everything. Have a plate ready for the chicken burgers. Spread the remaining 1/4 cup bread crumbs on a small plate. Working with one-fifth of the chicken mixture, form a burger-shaped patty 3/4 to 1 inch thick. Place the burger on the bread crumbs, turning to coat both sides. Transfer to a clean plate. Repeat with the remaining chicken mixture. Heat 1 to 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Cook for 4 to 5 minutes, until nicely browned on the first side. Turn the burgers over and cook for 1 minute to sear the second side, adding a teaspoon or so of oil as needed, then transfer the burgers to the foil-lined pan. Transfer the pan to the oven and bake until a meat thermometer inserted into the center of the burgers registers 170 degrees. Let the burgers rest for 10 minutes before serving. Top each burger with 2 to 3 tablespoons of the tomato relish.