Tandoori Chicken Fillet Burger Recipe

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Ingredients

  • Marinade
  • 3 tbsp Greek Style Yoghurt
  • 1 tbsp Mudgeeraba Spices Butter Chicken Curry Paste
  • 1 tbsp Lime or Lemon Juice
  • Tandoori Colour (optional)
  • 500g skinless Chicken Breast sliced in half to form to long thin strips.
  • Yoghurt (raita)
  • 1 cup greek yoghurt
  • 2 tbsp finely chopped fresh mint
  • Salad
  • 100g Baby Spinach
  • 3 thinly sliced Tomatoes
  • 1 Red Onion sliced thinly
  • 1 Lebanese Cucumber (peeled into ribbons with a peeler)
  • fresh Mint to serve
  • 130g Mudgeeraba Spices Punjab Mango & Date Chutney
  • 4 x Turkish Bread Rolls or Roll of your choice.
  • Combine the marinade ingredients together and marinate the chicken overnight in the refrigerator (or for a minimum of 2 hours). To make the raita combine all ingredients in a bowl and set aside in the refrigerator to chill. Prepare the salad and set aside. To cook the Tandoori Chicken place on a hot plate, skillet or griddle. Brush with ghee/oil/butter whilst cooking. Assemble the burger by placing a dollop of the yoghurt, tomato slices, cucumber ribbons, spinach, and red onion. Place the tandoori chicken on top and dollop a spoonful of the chutney. Serve.

Directions

  1. Combine the marinade ingredients together and marinate the chicken overnight in the refrigerator (or for a minimum of 2 hours). To make the raita combine all ingredients in a bowl and set aside in the refrigerator to chill. Prepare the salad and set aside. To cook the Tandoori Chicken place on a hot plate, skillet or griddle. Brush with ghee/oil/butter whilst cooking. Assemble the burger by placing a dollop of the yoghurt, tomato slices, cucumber ribbons, spinach, and red onion. Place the tandoori chicken on top and dollop a spoonful of the chutney. Serve.?
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