Chicken Kabab Burgers
Put the minced chicken in a bowl and add all the remaining ingredients (except the oil); mix well. Oil your hands and divide the mixture into 12 pieces. Roll each piece into a ball and then flatten to a patty. Each kabab should be 2 centimeters (3/4 inches) high. Cover the kababs to prevent them from drying out.
Heat the oil in a frying pan over high heat. To test that the oil is hot, cut one of the onion slices in half and dip the tip into the oil—it should start to sizzle immediately. If not, heat the oil for a bit longer and check again. Reduce the heat to medium and after 30 seconds slip the kababs from the edge to prevent the oil from splashing and burning your hand. Do not overload the pan. Fry the kababs in a single layer with enough space for you to turn them safely, until well-browned on both sides and cooked through.
Slice the open burger buns and spread both sides with a thin layer of chutney, if using. Top with a kabab and a slice of onion.
Anara’s Jhal Chutney
To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days.
Dhania Pudina Chutney
Place all the ingredients in a food processor and blend to a smooth paste. Alternatively, grind each ingredient separately using a pestle and mortar, then mix together in a bowl. Serve immediately, or cover and keep in the fridge for up to 2 days.
Chicken Kabab Burgers
Put the minced chicken in a bowl and add all the remaining ingredients (except the oil); mix well. Oil your hands and divide the mixture into 12 pieces. Roll each piece into a ball and then flatten to a patty. Each kabab should be 2 centimeters (3/4 inches) high. Cover the kababs to prevent them from drying out.
Heat the oil in a frying pan over high heat. To test that the oil is hot, cut one of the onion slices in half and dip the tip into the oil—it should start to sizzle immediately. If not, heat the oil for a bit longer and check again. Reduce the heat to medium and after 30 seconds slip the kababs from the edge to prevent the oil from splashing and burning your hand. Do not overload the pan. Fry the kababs in a single layer with enough space for you to turn them safely, until well-browned on both sides and cooked through.
Slice the open burger buns and spread both sides with a thin layer of chutney, if using. Top with a kabab and a slice of onion.
Anara’s Jhal Chutney
To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days.
Dhania Pudina Chutney
Place all the ingredients in a food processor and blend to a smooth paste. Alternatively, grind each ingredient separately using a pestle and mortar, then mix together in a bowl. Serve immediately, or cover and keep in the fridge for up to 2 days.
