Indian Inspired Chicken Fillet Burgers

Apologies, I know this may seem a bit out there but bare with me!

Friday night is fast food challenge night, I have to make something that the boys would class as unhealthy and available from a fast food dining establishment!

So, the initial idea was to just marinade the fillets and do them on the BBQ but as time went on I felt I wanted something with a bit more oomph and these burgers were born!

The base of the roll, is spread with thick natural yogurt and topped with cucumber, think raita. That’s then covered with some baby salad leaves, the chicken and then a good handful of fresh coriander. The lid is spread with mango chutney to top off this taste sensation.

The chicken can be baked instead of fried if you would prefer, a preheated oven at 190 degrees Centigrade for 25mins.

For the gluten free option I just omit the roll or use a GF one.

Serves 6.

Ingredients

4 large chicken breasts

100g ground almonds

50g rice flour

2 tablespoons garam masala

1 tablespoon ground coriander

1 teaspoon Kashmiri chilli powder

salt and pepper

2 eggs, beaten

oil to fry

Method

Cut each breast into three pieces.

Line a chopping board with baking parchment, pop a piece of chicken on top and cover with another piece of baking parchment, using the flat side of a meat tenderiser or the end of a rolling pin, hit the chicken until it is around 1cm thick. Set aside and repeat with the remaining chicken.

In a bowl, combine the ground almonds, rice flour, garam masala, coriander, chilli, salt and pepper.

Dip the chicken into the beaten egg and then into the coating mix, ensure it is well covered.

Set aside and repeat with the remaining chicken.

Heat a little oil in a frying pan, once hot, cook the chicken in batches.

The Ultimate Butter Chicken

  This is an absolute favourite in our house.

A long list of ingredients I know, but, they will reward you with an amazingly rich dish and lots of it! This freezes really well so I always make this large quantity to give me a night off another night.

Please note, the tomato paste is not a typo! I use a large jar of the triple strength paste that we can buy here in Australia. The tomato paste, paprika and Kashmiri chilli will give you the amazing colour so associated with butter chicken.

Start this recipe the day before.

Serves 12.

Ingredients

1.8kg chicken thighs, diced

250mls natural yoghurt

40mls lemon juice

2 tablespoons garam masala

4 teaspoons paprika

1 tablespoon ground cumin

50g fresh ginger, peeled and finely grated

100g ghee

2 onions, thinly sliced

4 large cloves garlic, minced

2 cinnamon sticks/quills

4 green cardamom pods, seeds removed and crushed

16 black peppercorns

1 teaspoon Kashmiri chilli powder

2 teaspoons turmeric powder

3 teaspoons salt

2 tablespoons brown sugar

80g raw cashew nuts

450mls cream

500mls tomato paste

250mls water

fresh coriander to serve

Method

In a large zip lock bag, combine the chicken, yogurt, lemon juice, garam masala, paprika, cumin and ginger. Seal the bag and give it a good squish around to make sure all of the chicken is covered. Pop in the fridge for 24hours.

In a large pan, I use a very large shallow pan,  heat the ghee.

Once hot add the cinnamon, cardamom seeds and black pepper, once fragrant add the chilli, turmeric, garlic and onions and cook over a medium heat until the onions are very soft, around 30mins.

Add the chicken and marinade to the pan, stir well.

Process the cashews and water, add to the chicken, along with the cream, tomato paste, salt and sugar.

Bring up to the boil and gently simmer for 30-40 mins until the sauce has reduced and thickened. Check the seasoning, you may want to add more salt and or sugar.

To serve, just sprinkle over a little fresh coriander.