Indian-Style Fried Chicken Burgers
Makes / serves: 4 burgers
Draft recipe
Method
- Marinate chicken in buttermilk, half the curry powder and salt for 4–12 hours.
- Coat in flours mixed with remaining spice.
- Fry at 170–175°C until golden and cooked through.
- Heat bhajis and sauce, toast buns, then assemble with chicken, bhaji and sauce.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Onion Bhajis
8 small bhajis. Use the amount specified in the main recipe.
- 2 onions, thinly sliced.
- 100g gram flour.
- 1 tsp cumin.
- 1/2 tsp coriander.
- 1/4 tsp turmeric.
- 1/2 tsp salt.
- 60–90ml water.
- oil for frying.
- Massage onions with salt and leave 10 minutes.
- Add flour and spices, then enough water for a thick coating.
- Drop small spoonfuls carefully into oil at 170°C and fry 4–6 minutes, turning, until golden and cooked in centre.
- Drain on a rack.
Butter Chicken Burger Sauce
About 350ml. Use the amount specified in the main recipe.
- 20g butter.
- 2 garlic cloves.
- 10g ginger.
- 1 tsp garam masala.
- 1/2 tsp paprika.
- 250g passata.
- 75ml double cream.
- 1/2 tsp sugar.
- salt.
- Soften garlic and ginger in butter, add spices for 30 seconds, then passata and sugar.
- Simmer 20 minutes until thick, stir in cream and season.
- Reduce until it sits on a burger without running straight off.