Bombay Spicy Chicken Burgers With Cool Cucumber And Tomato Raita Recipes

Steps:

• Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.

Steps:

• Cucumbers:.
• In a small bowl, combine cucumber, onion, mint, balsamic vinaigrette, and 1/4 teaspoon salt; set aside.
• Burgers:.
• Combine bread crumbs, garam masala, salt, and ground red pepper; add chicken and yogurt, mix well, and shape into four 3/4-inch-thick patties.
• For a charcoal grill, grill burgers on the oiled rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink (165F), turning once halfway through grilling.
• For a gas grill, preheat grill on high, reduce to medium, add burgers, cover and grill as above.
• Serve burgers on toasted buns with Minted Cucumbers and kale or lettuce.

Steps:

• Put chicken on chopping board and slice down middle with your knife longways (as if chopping down a tree) youll then have 2 thinner chicken breasts Marinate them in water (just enough to cover the chicken) with salt and msg for about 1/2 hour (I boil the water to dissolve then cool) Mix Flour ingredients.
• Dry breasts with kitchen towell and dip into mix, then dip into either egg whisked with a small amount of milk (for a lighter coating) or just egg and then back into the mix.
• Deep fry for 8 minutes and place on more paper towells.
• Warm burger buns, add lettuce, mayonnaise and insert 1 burger.

Steps:

• Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
• In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
• Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
• Stir in coconut cream until heated through.