Chicken Tikka Burgers Recipes

TIKKA MASALA TURKEY BURGERS

Steps:

• Preheat the broiler. Line a baking sheet with foil. Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes, adding the peas in the last 1 minute of cooking. Drain the potatoes and peas; reserve the saucepan.
• Meanwhile, toss the red onion, vinegar, 2 tablespoons water and a big pinch of salt in a bowl; set aside. Mix the turkey with 1/4 cup tikka masala sauce, 1/2 teaspoon salt, 2 tablespoons cilantro and 1/4 teaspoon cumin. Shape into four 1/4-inch-thick patties. Put on the prepared baking sheet; spread with the remaining 1/4 cup tikka masala sauce. Broil until cooked through, 6 to 8 minutes.
• Melt the butter in the reserved saucepan over medium-high heat. Stir in the remaining 1/2 teaspoon cumin, then add the potatoes and peas. Cook, stirring, until hot, 2 to 3 minutes. Stir in the remaining 1/3 cup cilantro; season with salt.
• Drain the red onion. Serve the burgers on the buns with the mayonnaise and red onion. Serve with the potatoes and peas.

CHICKEN TIKKA BURGER

Steps:

• Process all together in food processor till very well combined and chicken well minced.
• Shape into about 8 patties
• Heat a little oil in a non stick fry pan.
• Cook patties 5 -6 minutes till cooked through and golden brown.

CHICKEN TIKKA BURGERS

Steps:

• Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.)
• Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.

CHICKEN TIKKA BURGER

Steps:

• Combine the tomato puree, yogurt, ginger garlic paste, salt, garam masala powder, cinnamon powder, red chilli powder and lemon juice in a bowl.
• Mix well.
• Cut the chicken breasts in medium size pieces (to fit into the buns) and add to the bowl.
• Mix well until evenly coated and keep aside for 60 to 90 minutes.
• Heat a grill pan over medium flame.
• Cook the marinated chicken pieces for 4 to 5 minutes on each side until cooked through.
• Halve the burger buns and lightly toast them.
• Apply mayonnaise on half of the buns.
• Apply the green chutney on the other half.
• Add some lettuce leaves and arrange the chicken pieces on top.
• Top up with mint leaves, cucumber, tomato and onion slices.
• Cover with the other half of the burger and press lightly.
• Serve at once.

TASTY CHICKEN TIKKA BURGERS

Steps:

• Cut a slice through the chicken breasts so you can flatten them out. I do this by bashing them with a rolling pin between a sheet of baking paper.
• Sprinkle over the tikka seasoning.
• In a large frying pan heat the oil and pan fry your chicken breasts for about 7 minutes each side on a medium heat (this will depend on how much you've flattened them so just cut one open to check it's cooked before serving).
• Plate up your burgers. I like to toast the brioche buns. Enjoy!

TANDOORI CHICKEN BURGERS

Steps:

• Mix chicken, red onion, cilantro, chili powder, yogurt, tandoori paste, lemon juice, parsley, cumin, red pepper flakes, garlic paste, ginger paste, and garam masala together in a bowl; cover with plastic wrap and marinate in refrigerator for up to 2 days.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir bread crumbs and egg into chicken mixture; form into patties. Arrange patties on a baking sheet.
• Bake in the preheated oven until cooked through, 5 to 8 minutes per side.
• Heat olive oil in a skillet over medium heat; cook burgers in the hot oil until browned, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).