Chicken tikka burg­ers

Serves 6 Prep 20 mins plus 2-3 hrs mar­i­nat­ing Cook 15 mins


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 1 le­mon, juiced, plus wedges to serve

FOR THE CHUT­NEY 2 toma­toes, chopped 1 small red onion, chopped 1 green chilli, chopped 1 tsp tamarind pulp (op­tional) 2 tbsp tomato ketchup

FOR THE SALAD ½ cu­cum­ber, sliced 1 Lit­tle Gem let­tuce, shred­ded small bunch mint, leaves only 1 small red onion, halved and

finely sliced

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 bar­be­cue 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. PER SERV­ING 438 kcals, fat 8.7g, sat­u­rates 3.1g, carbs 52.3g, su­gars 9.6g, fi­bre 4.8g, pro­tein 37.g, salt 1.7g

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