How to make Tandoori Chicken Burger-SK Khazana -
Awesome is the word to describe this burger
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken legs, Burger buns (बर्गर बन्स)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Tandoori Chicken Burger-SK Khazana checkout Afghani Chicken Tikka - SK Khazana, Shish Taouk-SK Khazana, Orange Chicken - SK Khazana, Sofiyani Chicken Tikka . You can also find more Snacks and Starters recipes like Chilli Garlic Lamb Chops Roasted Fish with Tomato Mint Salsa Hariyali Chicken Tikka - SK Khazana Baked Moong Sprout Wadas
Tandoori Chicken Burger-SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tandoori Chicken Burger-SK Khazana Recipe
Boneless chicken legs 4
Burger buns 4
Oil 1 1/2 tabl for greasing
Carom seeds (ajwain) 3/4 teaspoon
Gram flour (besan) 2 tablespoons
Ginger-garlic pasgte 2 tablespoons
Salt to taste
Lemon juice 1 1/2 tablespoons
Kashmiri red chilli powder 1 1/2 teaspoons
Mustard oil 2 tablespoons
Hung yogurt 4 tablespoons
Dried fenugreek leaf (kasuri methi) powder 1/2 teaspoon
Kashmiri red chilli paste 2 tablespoons
Butter 2 tablespoons
Medium onions cut into roundels and layers separated 2
Castor sugar 2 teaspoons
Mayonnaise 4 tablespoons
Mint chutney 2 tablespoons
Iceberg lettuce leaves torn 6-8
Medium tomatoes cut into roundels 2
Chaat masala to sprinkle
Method
Step 1
Heat oil in a non-stick pan. Add carom seeds and gram flour, mix and sauté till fragrant. Remove from heat and set aside.
Step 2
Put chicken pieces in a bowl. Add ginger-garlic paste, salt, lemon juice and chilli powder, mix well and set aside to marinate for 10 minutes.
Step 3
Mix together mustard oil, hung yogurt, dried fenugreek leaves powder, chilli paste, salt and sautéed gram flour mixture in another bowl. Add this to the chicken, mix well and set aside for 30 minutes.
Step 4
Preheat the oven to 200˚C. Grease a baking tray with some oil.
Step 5
Place marinated chicken pieces on greased tray, put the tray in the preheated oven and bake for 10-15 minutes.
Step 6
Heat butter in a non-stick pan. Add onion rings and sauté. Add castor sugar and salt, mix and sauté till the onion rings caramelise. Drain into a bowl and set aside.
Step 7
Toast burger bun halves in the butter remaining in the pan till lightly browned.
Step 8
Mix together mayonnaise and mint chutney in another bowl.
Step 9
Spread a spoonful of mayonnaise-chutney mixture on bun base halves. Top with lettuce leaves and 2 tomato slices. Sprinkle some chaat masala and top with some caramelised onions.
Step 10
Place chicken pieces and top with a dollop of mint-mayonnaise on each. Cover with remaining bun halves and seal with skewers and cherry tomatoes.
Step 11
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
