Tandoori Chicken Burger | Sanjeev Kapoor Khazana

Tandoori Chicken burger adds a desi twist to this American delicacy. Packed with flavours, this dish will refresh your taste buds with its unique flavour!

TANDOORI CHICKEN BURGER - (Serves - 4)

Ingredients

4 burger buns, halved
4 boneless chicken legs, cut into 2 inch pieces
1 tablespoon oil + for greasing
½ teaspoon carom seeds (ajwain)
1 tablespoon gram flour (besan)
1 tablespoon ginger-garlic paste
Salt to taste
1 tablespoon lemon juice
1 teaspoon Kashmiri red chilli powder
1 tablespoon smoked mustard oil
2 tablespoons hung yogurt
¼ teaspoon dried fenugreek leaves (kasuri methi) powder
1 tablespoon Kashmiri red chilli paste
1 tablespoon butter
2 medium onions, cut into roundels and layers separated
2 teaspoons castor sugar
4 tablespoons mayonnaise
2 tablespoons mint chutney
5-6 Iceberg lettuce leaves, torn
1 large tomato, sliced
Chaat masala for sprinkling

Method

1. Heat oil in a non-stick pan. Add carom seeds and gram flour, mix and sauté till fragrant. Remove from heat and set aside.
2. Put chicken pieces in a bowl. Add ginger-garlic paste, salt, lemon juice and chilli powder, mix well and set aside to marinate for 10 minutes.
3. Mix together mustard oil, hung yogurt, dried fenugreek leaves powder, chilli paste, salt and sautéed gram flour mixture in another bowl. Add this to the chicken, mix well and set aside for 30 minutes.
4. Preheat the oven to 200˚C. Grease a baking tray with some oil.
5. Place marinated chicken pieces on greased tray, put the tray in the preheated oven and bake for 10-15 minutes.
6. Heat butter in a non-stick pan. Add onions and sauté till well browned. Add castor sugar and salt, mix and sauté till the sugar melts. Remove from heat and set aside.
7. Toast burger bun halves in the same pan till lightly browned.
8. Mix together mayonnaise and mint chutney in another bowl.
9. Spread a spoonful of mayonnaise-chutney mixture on bun base halves. Top with lettuce leaves and 2 tomato slices. Sprinkle some chaat masala and top with some caramelised onions.
10. Place chicken pieces and top with a dollop of mint-mayonnaise on each. Cover with remaining bun halves and seal with skewers and cherry tomatoes.
11. Serve immediately.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor

#sanjeevkapoor