Tandoori Spiced Chicken Burgers
Photography Olivia Galletly.
Mix up burger night with these Indian spiced chicken burgers with zingy coriander salad and mustard seed yoghurt. For best result, marinate chicken overnight.
Serves: 6
INGREDIENTS
6 chicken thighs, boneless and skinless
1 cup greek yoghurt
2 cloves garlic, minced
3cm piece of ginger, peeled and finely grated
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon sweet paprika
1 teaspoon ground turmeric
½ teaspoon ground chilli
¼ teaspoon salt
½ cup greek yoghurt
1 tablespoon mustard seeds
1½ cups fresh coriander leaves
4 baby cucumbers, thinly sliced
½ medium red onion, thinly sliced
1 green chilli, thinly sliced
juice of 1 lime
6 brioche bread rolls
kasundi or other Indian spiced chutney to serve
METHOD
In a large bowl, mix together the greek yoghurt, garlic, ginger, dry spices and salt. Add the chicken and stir until meat is completely coated. Cover and refrigerate for at least 2 hours.
Fry mustard seeds in a small sauté pan over a medium heat, without any oil, until seeds begin to pop. Remove from heat and place in a small bowl. Add the greek yoghurt and set aside.
Fry chicken on a grill plate over a medium heat for 5 minutes or until cooked through, turn thighs over halfway through cooking.
Whilst chicken is frying, toss together coriander leaves, red onion, cucumber, green chilli and lime juice. Cut brioche buns in half and grill cut side down until toasted.
Top brioche buns with mustard yoghurt, a spoonful of kasundi, Indian spiced chicken thigh and salad. Season with salt and pepper. Serves 6.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.