Ingredients

For the chicken burger marinade
  • 5 boneless and skinless large chicken thighs (you can also use breast if preferred)
  •  175g yoghurt
  • 1 tsp red chilli powder
  • 1 tbsp dried fenugreek leaves, crushed
  •  1⁄2 tbsp ginger and garlic paste
  • 1⁄2 finger green chillies or to taste, finely chopped or made into a paste
  • 5 tbsp olive oil
  • 1⁄2 tsp turmeric
  • 1 1⁄4 tsp salt or to taste
  • 1 1⁄2 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1⁄2 lemon, freshly squeezed
  • Pinch Orange food colouring powder, optional
In addition for the building and serving you will need
  • 5 Large Burger buns of your choice
  • Butter for buns
  • Pinch of chaat masala
  • 1⁄4 Sliced large onion, into rings
  • 1⁄2 Large tomato, sliced
  • 5/6 baby gem lettuce leaves for burger base
  • 5 Cheddar cheese slices, or cheese slices of choice
  • 4/5 tbsp Desinnaise (masala mayo) (mayo with 1⁄4 tsp red chilli, 1⁄4 tsp garam masala and 1⁄4 tsp cumin
  • powder, pinch of salt)
  • 5 large cooked crispy bhajia or onion bhajis crushed, optional
  • 3 tbsp Tamarind chutney, optional
  • Masala fries to serve with, optional

Method

Print Recipe
  1. In a mixing bowl, mix together all the marination ingredients for the burger (apart from the thighs), adjust seasoning as desired
  2. Add the thighs to the marinade and coat well. Leave to marinade for a minimum of 30 minutes or overnight
  3. Cook the chicken thighs in the oven on 180°C for 35-45 minutes until the juices are running clear
  4. Add cheese slices to the tops of the cooked thighs and oven cook for a few minutes again until cheese has melted
  5. Butter the buns, sprinkle with chaat masala and toast in a frying pan for 30 seconds to a minute (on the inside of each side)

Constructing the banging burger method

  1. Lay the base flat on the serving plate
  2. Add lettuce leaf to the base
  3. Top lettuce leaf with crispy bhajia (if using), followed by the tomato and onion and finally the cheese topped tandoori chicken thigh
  4. Drizzle on the desinnaise and tamarind chutney (if using)
  5. Close the burger
  6. Serve the banging tandoori burger with masala fries or a side salad

 

Ingredients

For the chicken burger marinade
  • 5 boneless and skinless large chicken thighs (you can also use breast if preferred)
  •  175g yoghurt
  • 1 tsp red chilli powder
  • 1 tbsp dried fenugreek leaves, crushed
  •  1⁄2 tbsp ginger and garlic paste
  • 1⁄2 finger green chillies or to taste, finely chopped or made into a paste
  • 5 tbsp olive oil
  • 1⁄2 tsp turmeric
  • 1 1⁄4 tsp salt or to taste
  • 1 1⁄2 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1⁄2 lemon, freshly squeezed
  • Pinch Orange food colouring powder, optional
In addition for the building and serving you will need
  • 5 Large Burger buns of your choice
  • Butter for buns
  • Pinch of chaat masala
  • 1⁄4 Sliced large onion, into rings
  • 1⁄2 Large tomato, sliced
  • 5/6 baby gem lettuce leaves for burger base
  • 5 Cheddar cheese slices, or cheese slices of choice
  • 4/5 tbsp Desinnaise (masala mayo) (mayo with 1⁄4 tsp red chilli, 1⁄4 tsp garam masala and 1⁄4 tsp cumin
  • powder, pinch of salt)
  • 5 large cooked crispy bhajia or onion bhajis crushed, optional
  • 3 tbsp Tamarind chutney, optional
  • Masala fries to serve with, optional

Method

  1. In a mixing bowl, mix together all the marination ingredients for the burger (apart from the thighs), adjust seasoning as desired
  2. Add the thighs to the marinade and coat well. Leave to marinade for a minimum of 30 minutes or overnight
  3. Cook the chicken thighs in the oven on 180°C for 35-45 minutes until the juices are running clear
  4. Add cheese slices to the tops of the cooked thighs and oven cook for a few minutes again until cheese has melted
  5. Butter the buns, sprinkle with chaat masala and toast in a frying pan for 30 seconds to a minute (on the inside of each side)

Constructing the banging burger method

  1. Lay the base flat on the serving plate
  2. Add lettuce leaf to the base
  3. Top lettuce leaf with crispy bhajia (if using), followed by the tomato and onion and finally the cheese topped tandoori chicken thigh
  4. Drizzle on the desinnaise and tamarind chutney (if using)
  5. Close the burger
  6. Serve the banging tandoori burger with masala fries or a side salad

 

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