This Indian-inspired chicken burger is the perfect Bank Holiday treat! You'll coat chicken breast strips in a punchy tikka marinade, then grill (or even barbecue!) until nicely charred. Serve in fluffy brioche rolls with cooling mint raita and cucumber ribbons, and buttery cumin-spiced jeera potatoes to the side.
Prep Time
35 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1/2 cucumber
cucumber
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp cumin seeds
cumin seeds
1 mint sauce pot (20g)
mint(29%), raw cane sugar, cider vinegar, gelling agent citrus pectin, sea salt, concentrated lemon juice
Allergens highlighted by † (milk, egg, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the grill to medium-high
Boil a kettle and chop the waxy potatoes in half
Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork tender
2
While the potatoes are cooking, peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Combine the chopped ginger, garlic, garam masala, turmeric, paprika and 1 1/2 tbsp [3 tbsp] of the natural yoghurt in a large bowl (save the rest for later!)
Season with salt and pepper and add the juice of 1/2 [1]lemon with 2 tbsp [4 tbsp]vegetable oil – this is your tikka marinade
3
Cut the chicken breast[s] into large strips and add them to the tikka marinade
Stir it all together
4
Add the marinated chicken to a baking tray (use tin foil to avoid mess!)
Put the tray under the grill for 10 min or until the chicken is beginning to brown and is cooked through (no pink meat!) – this is your chicken tikka
5
Meanwhile, peel lengths off the cucumber until you end up with a pile of cucumber 'ribbons'
Chop the remaining cucumber finely
Combine the chopped cucumber with the remaining yoghurt and mint sauce
Season with a pinch of salt – this is your cucumber & mint raita
6
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the brioche rolls, cut side down, and toast for 2-3 min or until beginning to brown
7
Once the potatoes are cooked, drain and return to the pot
Return the potatoes to a medium heat with a large knob of butter and the cumin seeds
Season with a pinch of salt and cook for 2 min or until sizzling and fragrant
Squeeze in the juice of 1/4 [1/2] lemon and give everything a good mix up – these are your jeera potatoes
8
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