Chicken tikka burgers
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Chicken tikka burgers

By Barney Desmazery

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

  • Prep:20 mins
    Cook:15 mins
    plus 2-3 hours marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 438
  • fat 8.7g
  • saturates 3.1g
  • carbs 52.3g
  • sugars 9.6g
  • fibre 4.8g
  • protein 37.1g
  • salt 1.7g

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.

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