Tandoori Chicken Burgers with Spicy Mayo
A spicy twist on a succulent chicken burger. This tandoori chicken burger is the ultimate fakeaway recipe.
Ingredients · Servings 4
- 3 Chicken Thigh
- 1tsp Curry Powder
- 1tbsp Tandoori Paste
- 0.5 Lemon
- 1tbsp Yoghurt
- 2tbsp Vegetable Oil
- 1 Red Onion
- 1Slice Edam
- Salt
- Black Pepper
- 1tbsp Mango Chutney
- 0.5tsp Curry Powder
- 2tbsp Mayonnaise
- 1tbsp Chilli Sauce
- 4 Burger Bun
- Mayonnaise
- 25g Lettuce
- 0.5 Vine Tomato
Method · 25 min
- Put the chicken pieces into a large bowl with the curry powder, tandoori paste, juice of the lemon, yoghurt and a pinch of salt and pepper. You can leave it to marinate briefly or use it straight away.
- Heat a large lidded frying pan over a medium heat, then add the chicken. Fry for 5 mins on each side, until golden all over.
- Meanwhile, combine the sauce ingredients in a small bowl. Set aside.
- Slice the red onion into rings and add them to the chicken pan. Cook for 3 mins until charred.
- Top the chicken with the cheese slice, then put a lid on the pan and leave for 5 mins, so the cheese melts.
- Meanwhile, chop the lettuce and tomatoes.
- To assemble, split the burger buns into halves. Spread a light layer of mayo over each bun half, then toast the bun halves, mayo-side down, in a frying pan over a low-medium heat for 2 mins. Spread one burger half with sauce, add some chicken and charred onion, then finish with the shredded lettuce and sliced tomato on top. Top with a bun half and enjoy!
