Open Faced Curried ChickenBurger

3H5A0004

 

 

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:

  1. Marinate the chicken breast with the above mentioned ingredients and leave aside for 15 minutes.
  2. Slice open the burger bun and toast in a pan with ghee.
  3. Grill the tomato slices with ghee and set aside.
  4. Grill the chicken breast and rest for 3 min.
  5. Assemble the toasted bread with the tomato slices.
  6. Slice the chicken breast across the grain and place on the toasted bun.
  7. Combine the salad, season and drizzle with olive oil and place on top of the chicken.
  8. Combine the components of the dressing and drizzle on top of the salad. Garnish with deep fried curry leaves.
  9. Dredge with crushed pepper and serve warm on banana leaf.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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