This recipe uses simple a simple garam masala and chili spice to season the chicken and a cooling cucumber yoghurt as an accompanying sauce for the burger. Substitute with Cajun spice if garam masala is unavailable. Serves 4. Recipe by Mervyn Phan.
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Ingredients: 4 chicken thigh, skin on; 2 tablespoons garam masala spice (mix of cinnamon, cloves, cardamom, nutmeg, coriander seeds powder); ½ tablespoon chili powder; Salt and pepper; 4 tablespoons olive oil; 1 cup natural yoghurt; 1 cucumber, seeds removed and diced; 10g coriander, chopped;4 large burger buns, halved.
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1. Season the chicken thighs with some salt, pepper, garam masala and chili powder. Marinate for at least an hour.
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2. To make the cucumber yoghurt, mix the yoghurt with the cucumber, chopped coriander, a pinch of salt and pepper. Mix well and set aside.
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3. Heat the oil in a large pan over medium high heat and sear the chicken thighs for about 4 minutes per side. Cover the pan with a lid slightly ajar once the thighs are turned to create an oven effect to cook the chicken completely. Remove from heat.
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Fry the burger buns cut side down in the same pan to lightly grill the buns for about a minute each side. Layer the burgers with a piece of chicken and a good dollop of cucumber yoghurt before serving.