Ingredients
For the Spiced chicken:
- Chicken breast: 200 gm
- Ginger (grated): 1 tsp
- Cinnamon powder: ½ tsp
- Coriander powder: 1 tsp
- Turmeric powder: 1 tsp
- Cumin powder: ½ tsp
- Rock salt: 1 tsp
- Crushed pepper: ½ tsp
- Oil (vegetable): 2 tsp
For the salad:
- Onions (shredded): 20 gm
- Carrots (julliene): 20 gm
- Beetroot (julienne): 20 gm
- Coriander leaves: ½ bunch
- Rock salt: as required
- Crushed pepper: as required
For the dressing:
- Yoghurt: 100 ml
- Lemon juice: 1 tbsp
- Honey: 2 tsp
Burger bun: 2 nos.
Tomato (slices): 6 nos.
Ghee: 1 tbsp
Curry leaves (garnish): 4 leaves deep fried
For the Mint chutney:
- Mint leaves: 25 gm
- Coriander leaves: 10 gm
- Green chilli: 1 no.
- Ginger (grated): 5 gm
- Yoghurt (thick): 1 tbsp
- Rock salt: as required
Method:
- Marinate the chicken breast with the above mentioned ingredients and leave aside for 15 minutes.
- Slice open the burger bun and toast in a pan with ghee.
- Grill the tomato slices with ghee and set aside.
- Grill the chicken breast and rest for 3 min.
- Assemble the toasted bread with the tomato slices.
- Slice the chicken breast across the grain and place on the toasted bun.
- Combine the salad, season and drizzle with olive oil and place on top of the chicken.
- Combine the components of the dressing and drizzle on top of the salad. Garnish with deep fried curry leaves.
- Dredge with crushed pepper and serve warm on banana leaf.
The techniques displayed in this recipe are a part of the Cookery Program.