Bollywood Chicken Burgers
- Gluten
- Milk
- May contain traces of allergens
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 kept it classic with perfectly golden fries as a side. This meal will have you singing and dancing well into the night. The ultimate proof that Australians will put just about anything onto burgers.
Ingredients
400 g
potatoes
2
Parbaked Sourdough Burger Buns
(Contains: Gluten;)
½ tbs
tandoori paste
1 tub
yoghurt
(Contains: Milk;)
1 fillet
chicken breast
1
tomato
½ bag
baby spinach leaves
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into fries (skin on). Slice the chicken breast fillet horizontally and slice the tomato. Wash the baby spinach leaves and leave the burger buns whole.
Place the potatoes in a single layer on a lined oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 30 minutes or until golden and tender. Add the parbaked sourdough burger buns to the oven for the last 5 minutes.
Meanwhile, combine the Tandoori paste and 2 tablespoons of the yoghurt in a small bowl. Coat the chicken breast in the tandoori yoghurt mixture.
Heat the remaining oil on a BBQ grill plate or large frying pan over a medium-high heat. Cook the chicken for 3-4 minutes on each side or until cooked through.
To assemble, slice the warm burger buns and layer with the tomato, baby spinach leaves, and chicken. Dollop with the remaining yoghurt and serve with the potato fries.
