Butter Chicken Naan Burgers

Name: Butter Chicken Naan Burgers
Cuisine: Asian, Indian
Ingredients: 2 large naan breads, sliced in half to make 4 small ones; 2 chicken breasts, sliced through the middle to make 4 cutlets; 1 tablespoon garlic powder or puree; 1 teaspoon ginger powder; 1 teaspoon garam masala; 1 teaspoon smoked paprika; 1 teaspoon cumin; 2 tablespoons natural yoghurt or heavy cream; 50g cherry tomatoes, chopped; 1 onion, chopped; 2 spring onions (or carrots, red cabbage or red onion!); 1 handful fresh parsley or coriander, chopped; 1 tablespoon chopped garlic; 1 tablespoon mayo; Oil; 4 tablespoons natural yoghurt; 1 tablespoon mint sauce; squeeze of half a lemon; poppadoms and basmati rice for serving

1 step

Updated at: Wed, 03 Jan 2024 00:25:46 GMT

Ingredients

4 servings

2naan breads

large, sliced in half to make 4 small ones

2chicken breasts

sliced through the middle to make 4 cutlets

1 tablespoongarlic powder

or puree

1 teaspoonginger powder

1 teaspoongaram masala

1 teaspoonsmoked paprika

1 teaspooncumin

2 tablespoonsnatural yoghurt

or heavy cream

50gcherry tomatoes

or carrots, red cabbage or red onion

1 handfulfresh parsley

or coriander, chopped

1 tablespoonchopped garlic

1 tablespoonmayo

oil

4 tablespoonsnatural yoghurt

1 tablespoonmint sauce

0.5lemon

Instructions

Step 1

1. Heat up oil in a large frying pan and add the small naans in. Fry on both sides for a few minutes until golden and crispy. Remove and slice down the middle to make two pieces. This just makes them really crispy, you can pop them under the grill too! 2. Add chicken to a bowl with garlic and ginger powder, garam masala, smoked paprika, cumin, salt and the yoghurt or cream and hot sauce if using it. Heat up a little more oil in a pan and add the chicken pieces in and fry on both sides for 4 mins each. 3. Whilst they’re cooking, add onion and tomatoes to a bowl with coriander and any other chopped veg you’re using with salt and mayo and combine. 4. Remove chicken pieces when cooked thoroughly 5. Add yoghurt, mint sauce and lemon juice to a bowl and mix. Spoon some to the bottom naans, add a broken poppadom, a chicken cutlet, some of the onion mix and put the other naan on top. Serve with rice and more poppadoms

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