Tandoori Chicken Burgers With Creamy Chutney Food

TANDOORI CHICKEN BURGERS WITH CREAMY CHUTNEY

Steps:

• To make the patties, mix all the ingredients together in a large bowl to combine thoroughly.
• Divide into 10 equal pieces and form into patties. Roll each patty in fine white rice flour and flatten slightly between the palms of your hands.
• To cook the patties, heat a thin layer of oil in a large frying pan, and cook the patties on medium heat for about 7 minutes on each side.
• Check they are fully cooked by cutting one open with a knife. There should be no pink flesh, or pink juice oozing from the patties. Leave to drain on paper towels.
• To make the creamy chutney, combine the yoghurt and fruit chutney in a small bowl.
• Butter buns, add burger patties topped with creamy chutney, and add any salad, sauce and cheese of your choice.

TANDOORI CHICKEN BURGERS

Steps:

• Mix chicken, red onion, cilantro, chili powder, yogurt, tandoori paste, lemon juice, parsley, cumin, red pepper flakes, garlic paste, ginger paste, and garam masala together in a bowl; cover with plastic wrap and marinate in refrigerator for up to 2 days.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir bread crumbs and egg into chicken mixture; form into patties. Arrange patties on a baking sheet.
• Bake in the preheated oven until cooked through, 5 to 8 minutes per side.
• Heat olive oil in a skillet over medium heat; cook burgers in the hot oil until browned, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TANDOORI-STYLE CHICKEN BURGERS

Steps:

• Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
• Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
• Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
• Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.

TANDOORI CHICKEN BURGERS

Steps:

• Toss the chicken with the breadcrumbs, Tandoori paste, egg, lemon juice, lemon zest, salt & pepper and cumin (and hot sauce, if using). Shape the burgers into 6 patties and chill until ready to grill.
• Preheat the grill to medium. Grill the burgers for 10 to 12 minutes on each side, or until cooked all the way through, and rotating the burgers 90 degrees halfway through cooking on each side.
• Serve the burgers on buns and top with sliced cucumbers and peaches (or mango, and serve with the yogurt or creamy dressing.

TANDOORI CHICKEN BURGERS WITH MINTED CUCUMBERS

Steps:

• Cucumbers:.
• In a small bowl, combine cucumber, onion, mint, balsamic vinaigrette, and 1/4 teaspoon salt; set aside.
• Burgers:.
• Combine bread crumbs, garam masala, salt, and ground red pepper; add chicken and yogurt, mix well, and shape into four 3/4-inch-thick patties.
• For a charcoal grill, grill burgers on the oiled rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink (165F), turning once halfway through grilling.
• For a gas grill, preheat grill on high, reduce to medium, add burgers, cover and grill as above.
• Serve burgers on toasted buns with Minted Cucumbers and kale or lettuce.

CREAMY CHUTNEY DRESSING

Steps:

• Combine the yogurt, sour creamn, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl.