Chicken Tikka Burger Buns
Charred tandoori-spiced chicken, sweet tomato chutney, crisp pickle, and fresh herbs...all stacked in a buttery brioche bun! Weekend food, sorted! James served this with beer from The Park Brewery!
Ingredients
- 6 chicken breasts, sliced in half
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 3 tsp garam masala
- 1 tsp ground ginger
- 1 tsp dried mint
- 1 tsp chilli powder
- 250ml full fat Greek yoghurt
- 1 small bunch coriander
- 1 small bunch mint
- 6 fresh curry leaves
Chutney
- 100g caster sugar
- 300g cherry tomatoes, halved
- 1 red onion sliced
- 1 tsp nigella seeds
- 50g golden sultanas
- Splash of vinegar
- Few sprigs of mint and coriander, chopped
Pickle
- 50g caster sugar
- Splash of water
- 25ml white wine vinegar
- ½ cucumber sliced
- ½ red onion sliced
To serve
- Butterhead lettuce leaves
- 6 brioche burger buns
Method
Heat a BBQ until the coals are hot and grey.
Mix all the spices together with the yoghurt, add the chicken pieces and give a big stir. Cover and pop in the fridge overnight.
Pop the chicken on tandoor skewers with ½ a potato on the end. Cook for 8 to 10 minutes until charred in the tandoor oven.
Heat the sugar for the chutney to a caramel. Add the rest of the ingredients and cook for 2 minutes. For the pickle, heat the sugar, vinegar and water, pour over the onion and cucumber and leave till cool.
To serve, toast the buns, spoon the chutney over the base of the buns and top with the lettuce and the chicken. Sit the pickle on top pop a lid on.
Ingredients
- 6 chicken breasts, sliced in half
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 3 tsp garam masala
- 1 tsp ground ginger
- 1 tsp dried mint
- 1 tsp chilli powder
- 250ml full fat Greek yoghurt
- 1 small bunch coriander
- 1 small bunch mint
- 6 fresh curry leaves
Chutney
- 100g caster sugar
- 300g cherry tomatoes, halved
- 1 red onion sliced
- 1 tsp nigella seeds
- 50g golden sultanas
- Splash of vinegar
- Few sprigs of mint and coriander, chopped
Pickle
- 50g caster sugar
- Splash of water
- 25ml white wine vinegar
- ½ cucumber sliced
- ½ red onion sliced
To serve
- Butterhead lettuce leaves
- 6 brioche burger buns
Method
Heat a BBQ until the coals are hot and grey.
Mix all the spices together with the yoghurt, add the chicken pieces and give a big stir. Cover and pop in the fridge overnight.
Pop the chicken on tandoor skewers with ½ a potato on the end. Cook for 8 to 10 minutes until charred in the tandoor oven.
Heat the sugar for the chutney to a caramel. Add the rest of the ingredients and cook for 2 minutes. For the pickle, heat the sugar, vinegar and water, pour over the onion and cucumber and leave till cool.
To serve, toast the buns, spoon the chutney over the base of the buns and top with the lettuce and the chicken. Sit the pickle on top pop a lid on.
