Bollywood Chicken Burger with Zucchini Fries
Tonight, showing at a kitchen near you, it’s our tribute to Bollywood! This mix of subcontinental flavours and the convenience of the western burger will have the crowd going wild. We’ve reinvented chips too, turning zucchini into an addictive side. This meal will have you singing and dancing well into the night.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
zucchini
2
burger buns
(Contains: Gluten, Wheat, Eggs, Milk, Soy; May be present: Sesame, Lupin, Almond, Hazelnut.)
2 tsp
tandoori paste
1 tub
Minted Yoghurt
(Contains: Milk;)
2 fillet
chicken breast
1
tomato
1 bag
mixed salad
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced. Line an oven tray with baking paper.
To prepare the ingredients, cut the zucchini into fries. Slice the chicken breast horizontally and slice the tomato.
Place the zucchini fries in a single layer on the prepared tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 20 minutes or until golden and tender. Add the burger buns 3to the oven for the last 5 minutes.
Combine the Tandoori paste and 2 tablespoons of minted yoghurt in a small bowl. Coat the chicken breast in the tandoori yoghurt mixture.
Heat the remaining oil on a BBQ grill plate or frying pan over a medium-high heat. Cook the chicken pieces for 3-4 minutes on each side or until cooked through.
To assemble, slice the warm burger buns and layer with the tomato, mixed salad leaves, and chicken. Dollop with the minted yoghurt and serve with the zucchini fries.
