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
Provided by Barney Desmazery
Categories Main course
Time 35m
Number Of Ingredients 19
Steps:
- 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.)
- 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.
Nutrition Facts : Calories 438 calories, Fat 8.7 grams fat, SaturatedFat 3.1 grams saturated fat, Carbohydrate 52.3 grams carbohydrates, Sugar 9.6 grams sugar, Fiber 4.8 grams fiber, Protein 37.1 grams protein, Sodium 1.7 milligram of sodium
CHICKEN TIKKA BURGER
Adapted from a recipe found in Australian Good Taste magazine November 2002 - you can serve it with naan bread and chutney or just in a bread roll with salad
Provided by katew
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Process all together in food processor till very well combined and chicken well minced.
- Shape into about 8 patties
- Heat a little oil in a non stick fry pan.
- Cook patties 5 -6 minutes till cooked through and golden brown.
Nutrition Facts : Calories 305.8, Fat 6.9, SaturatedFat 1.6, Cholesterol 142.5, Sodium 391, Carbohydrate 21.4, Fiber 2.3, Sugar 1.8, Protein 37.4
CHICKEN TIKKA
Steps:
- Purée all ingredients except chicken in a blender until spices are well ground.
- Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
- Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
- Preheat broiler and brush a broiler pan lightly with oil.
- Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
- Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
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