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

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  438

• Protein

  37.1g

• Carbs

  52.3g

• Fat

  8.7g

• Saturates

  3.1g

• Fibre

  4.8g

• Sugar

  9.6g

• Salt

  1.7g

Ingredients

• 6 small chicken breasts
• 6 burger buns (we used ciabatta)
• For the marinade
• 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
• For the chutney
• 2 tomatoes, chopped
• 1 small red onion, chopped
• 1 green chilli, chopped
• 1 tsp tamarind pulp
• 2 tbsp tomato ketchup
• For the salad
• ½ cucumber, sliced
• 1 Little Gem lettuce, shredded
• small bunch mint, leaves picked
• 1 small red onion, halved and finely sliced

Directions

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.

Categories: Barbecue