Chicken tikka burgers

Chicken tikka burgers

Chicken tikka burgers

This Indian dish is traditionally cooked in a clay oven, but works on the barbecue too- try with homemade tamarind chutney and herb salad

  • plus 2-3 hours marinating
  • Serves 6
  • Easy

Nutrition per serving

  • Calories 438
  • Carbohydrates 52.3
  • Saturated Fat 3.1
  • Sugar 9.6
  • Protein 37.1
  • Fat 8.7
  • Fiber 4.8
  • Salt 1.7

Ingredients

  • 6 small chicken breasts

  • 6 burger buns (we used ciabatta)

  • 2 tbsp tomato purée

  • 200g pot Greek yogurt

  • thumb-sized piece ginger, very finely grated

  • 4 garlic cloves, very finely grated or crushed

  • 2 tbsp garam masala

  • ½ tsp ground cinnamon

  • ½ tsp ground cayenne pepper

  • juice 1 lemon, plus wedges to serve

  • 2 tomatoes, chopped

  • 1 small red onion, chopped

  • 1 green chilli, chopped

  • 1 tsp tamarind pulp

  • 2 tbsp tomato ketchup

  • ½ cucumber, sliced

  • 1 Little Gem lettuce, shredded

  • small bunch mint, leaves picked

  • 1 small red onion, halved and finely sliced

Method

  1. Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.)

  2. Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.