Speedy Tandoori Chicken & Salad Burgers
with Coriander Yoghurt
Spice up your chicken burger with this tandoori rubbed version and your summer cooking won’t be the same again! The delicious marinade gets lightly charred in the pan – or follow our tips on how to cook it on the BBQ to add even more flavour. With a crisp salad and creamy coriander yoghurt, this is a taste sensation that you’ll quickly add to the must-cook list.
Good To BBQ! If you're cooking on the BBQ, preheat the grill to a medium-high heat. Cook the chicken for 8-12 minutes, turning occasionally, or until cooked through. Halve the bake-at-home burger buns and grill for 3-4 minutes or until golden
1 packet
chicken thighs
1 tub
tandoori paste
1 unit
cucumber
1 bunch
coriander
1 unit
carrot
1 bag
cos lettuce
1 tub
Greek yoghurt
(ContainsMilk)1 unit
lemon
2 unit
bake-at-home burger buns
(ContainsMilk, Gluten, Soya, EggMay be presentSesame, Tree Nuts, Lupin)Not included in your delivery
olive oil
Add the chicken thigh to a medium bowl with the tandoori paste and a drizzle of olive oil. Season with salt and pepper and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the chicken thigh and cook, turning occasionally, for 10-14 minutes, or until browned and cooked through. Transfer to a plate to rest. TIP: Don't worry if the tandoori paste chars, it just adds to the flavour!
While the chicken is cooking, thinly slice the cucumber. Finely chop the coriander. Using a vegetable peeler, peel the carrot into ribbons (or grate if you'd prefer). Shred the cos lettuce. In a medium bowl, toss the carrot and cos lettuce together.
In a small bowl, combine the Greek yoghurt, coriander, a good squeeze of lemon juice and a drizzle of olive oil. TIP: Add as much or as little lemon juice as you like, according to your taste! Season with salt and pepper
Place the bake-at-home burger buns on a plate and microwave for 1 minute. Wash out the large frying pan. Return the large frying pan to a medium-high heat. Halve the bake-at-home burger buns and toast in the frying pan for 3-4 minutes or until golden. TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.
Assemble your burger by spreading the bases with some of the coriander yoghurt. Top with a helping of salad, the tandoori chicken thigh and the cucumber. Finish by spooning over the remaining coriander yoghurt. TIP: Dress any remaining salad with a drizzle of olive oil and balsamic vinegar and serve on the side.