Food – tandoori chicken burger
This is the perfect mid-week supper – easy, delicious, full of flavour and a little bit naughty. The spices are guaranteed to blow away any mid-week blues while the beetroot, which seems like an odd addition, adds rich smoothness and depth. Meanwhile the chicken is filling and the yogurt is fresh – and the naan bread means this is a substantial meal. Enjoy!
INGREDIENTS
? 2 white onions
? 1 red chilli
? 1 small knob of ginger
? 4 boneless chicken thighs
? 1 tbsp of garam marsala
? 1 tbsp of curry powder
? 1 cooked beetroot, no vinegar and peeled
? 1 tbsp of tomato purée
? a handful of plain flour, plus extra for rolling the burger
? a glug of olive oil
? 4 dollops of natural yoghurt
? a handful of coriander, chopped
? 2 naan bread, warmed
? ½ a cucumber
RECIPE
Preheat the oven to 200°C. ?Peel the onions, then dice one and thinly slice the other one for garnish later on. ?Deseed and dice the chilli. ?Peel and grate the ginger. ?Hack off any additional fat or sinew from the chicken thighs. ?Put the diced onion, chilli, ginger, chicken, garam marsala, curry powder, beetroot, tomato purée and flour into a food processor and blitz until you have a course paste then season with salt and pepper. ?Mould into 4 burger shapes on a floured surface. ?Lay on a greased baking tray and place into the preheated oven for 15 minutes until the burger is cooked all the way through. ?Warm the naan breads in the oven. ?Place a cooked burger and a dollop of natural yoghurt into half of a naan and serve immediately with a fresh onion, cucumber and coriander salad.
Serves 4.
For more information see sortedfood.com
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