Tag-Archive for » tandoori «
Ingredients
800g Ground chicken
1 Cup fresh white breadcrumbs (I did not use any I did make mine with blendd whole breast so they held their shape well and would have been to dry with added breadcrumbs.)
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon ground ginger
1/2 Teaspoon garam masala (I used about 11/2 TSPS)
2 Tablespoons yoghurt
1 Tablespoon lemon juice
1 Clove garlic
1 Tablespoon parsley, finely chopped
Creamy Chutney
1/3 Cup mango chutney (I used a mix of sweet and spicy hot.)
2 Tablespoons yoghurt
Method
1. Place all burger ingredients in a large bowl and combine thoroughly.
2. Divide and shape into 6 patties.
3 .Refrigerate while you make creamy chutney.
4. Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.
5. Heat frypan or grill and brush lightly with oil.
6. Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.
Serve with Creamy Chutney either alone or with your favourite burger bun. We served ours over sweet potato chips coated in olive oil and cumin seeds and snow peas.
All photos taken by me unless otherwise stated.
Ingredients
4 Chicken breasts (I like to cut mine horizontally in half)
300g Natural yogurt
280g Tandoori paste
20g Grated ginger
20g Crushed garlic
400g Passion fruit pulp
2 Tablespoons fruit chutney
50g Turkish apricots
Method
1. Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.
2. Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.
3. Heat oven to 180 degrees C and bake for 15-18 minutes. (I did Mine in a pan on the stove.)
NOTE:Remove any excess marinade before baking or it will burn!
4. Combine Dice Apricots (I like them finely diced) with Passion fruit Pulp, in a small saucepan, Add 2 Tablespoons of Fruit Chutney, mix well, gently heat.
5. Drizzle Chutney Sauce over chicken.
All photos taken by me unless otherwise stated.