Garam Masala Chicken Burgers With Tomato Relish Recipes

GARAM MASALA CHICKEN WITH ROASTED VEGETABLES

Steps:

• In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
• Arrange the rack in the center of the oven and heat oven to 400 degrees F.
• Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
• When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

GARAM MASALA CHICKEN

Steps:

• Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
• Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
• Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

GARAM MASALA CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MASALA CHICKEN BURGERS

Steps:

• Preheat the oven or grill to 375 degrees. Line a large baking tray with parchment paper and spray olive over it. Keep aside.
• In a medium mixing bowl add all the ingredients for burger patties and mix well.
• Flatten the mix in the bowl and then make 2 cross slits in the middle to divide the mix into 4 quarters.
• Use a spoon or spatula shape each quarter into a round ball and drop it on the lined tray, 3 to 4 inches apart from each other Shape into a round circle with a spoon and then gently press the meat into a flat 3 to 4-inch patty. Press the middle of the patty with your thumb or back of a spoon, this will allow the patty surface to cook flat and not puff up.
• Lightly spray over the burgers and cook in the preheated oven for 25 minutes. No need to turn halfway over.

GARAM MASALA TOMATO CHICKEN CURRY

Steps:

• In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions.
• Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque.
• Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer.
• Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to "low". Cover with a tight-fitting lid and cook for 20 - 30 minutes.
• Remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency.
• Ladle equal portions into bowls with either Basmati rice or potatoes.

GARAM MASALA CHICKEN BURGERS WITH TOMATO RELISH

Steps:

• Preheat the oven to 375F. Line a shallow baking dish with aluminum foil. Heat 2 teaspoons of oil in a medium skillet over medium-high heat. Add garlic and ginger; cook, stirring, for 1 minute. Add onion, 1/8 teaspoon of salt, garam masala, cumin and ground ginger; cook for 5 to 6 minutes, until the onion is soft and the spices are fragrant. Adjust the heat as needed so the onion cooks but does not brown. When onion is done, transfer half of the onion mixture to a medium bowl. Add the tomatoes, apple cider vinegar, water and brown sugar to the skillet. Increase the heat to medium so the liquid in the skillet is bubbling at the edges. Cook for 5 to 6 minutes, until the tomatoes are soft and the flavors have blended. Remove from the heat, and transfer the relish to a small bowl. Mix in cilantro Add the chicken to the bowl containing the cooked onion mixture along with 2 tablespoons of the bread crumbs, the milk and the remaining 1/8 teaspoon salt. Mix the ingredients to thoroughly combine everything. Have a plate ready for the chicken burgers. Spread the remaining 1/4 cup bread crumbs on a small plate. Working with one-fifth of the chicken mixture, form a burger-shaped patty 3/4 to 1 inch thick. Place the burger on the bread crumbs, turning to coat both sides. Transfer to a clean plate. Repeat with the remaining chicken mixture. Heat 1 to 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Cook for 4 to 5 minutes, until nicely browned on the first side. Turn the burgers over and cook for 1 minute to sear the second side, adding a teaspoon or so of oil as needed, then transfer the burgers to the foil-lined pan. Transfer the pan to the oven and bake until a meat thermometer inserted into the center of the burgers registers 170 degrees. Let the burgers rest for 10 minutes before serving. Top each burger with 2 to 3 tablespoons of the tomato relish.