Chicken Tikka Burger With Jeera Potatoes
This Indian-inspired chicken burger is the perfect Bank Holiday treat! You'll coat chicken breast strips in a punchy tikka marinade, then grill (or even barbecue!) until nicely charred. Serve in fluffy brioche rolls with cooling mint raita and cucumber ribbons, and buttery cumin-spiced jeera potatoes to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the grill to high
Boil a kettle and chop your waxy potatoes in half
Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 12-15 min or until fork tender
While the potatoes are cooking, peel and finely chop (or grate) your garlic, then peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Combine the chopped ginger, chopped garlic, your garam masala, ground turmeric, ground paprika and small dollop of your natural yoghurt in a large bowl (save the rest for later!)
Season with salt and pepper and add the juice of half your lemon[s] with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil – this is your tikka marinade
Cut your chicken breast portion[s] into large strips and add them to the tikka marinade
Stir it all together
Cut the remaining lemon in half
Add the marinated chicken to a tin foil-lined baking tray
Put the tray under the grill for 10-12 min or until the chicken is beginning to brown and is cooked through (no pink meat!) – this is your chicken tikka
Meanwhile, peel lengths off your cucumber until you end up with a pile of cucumber ribbons
Chop the remaining cucumber core finely
Combine the chopped cucumber core with the remaining natural yoghurt and your mint sauce
Season with a pinch of salt – this is your cucumber & mint raita
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add your brioche bun[s], cut side down, and toast for 2-3 min or until beginning to brown
Once the potatoes are cooked, drain and return to the pot
Return the potatoes to a medium heat with a large knob of butter and your cumin seeds
Season with a pinch of salt and cook for 2 min or until sizzling and fragrant
Squeeze in the juice of half the remaining lemon and give everything a good mix up – these are your jeera potatoes
Chop the remaining lemon into 1 wedge per person
To assemble your burger, layer the toasted brioche base with a dollop of cucumber & mint raita, the chicken tikka and the cucumber ribbons and top with a toasted brioche lid – this is your chicken tikka burger
Serve the jeera potatoes and remaining cucumber & mint raita to the side
Garnish with a lemon wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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