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.
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.
1. Season the chicken thighs with some salt, pepper, garam masala and chili powder. Marinate for at least an hour.
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.
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.
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.