Tandoori chicken is a traditional Punjabi/Delhi dish made in a tandoor oven, typically made of clay. Most people do not, of course, have this kind of equipment in their kitchens. However, this recipe from Gymkhana Fine Foods, using sauces from the company's range, is cooked on a barbecue instead of in a tandoor, for a fresh take on butter chicken.
Ingredients
- 2 chicken breasts, halved
- 1 jar Classic Tandoori Marinade
- 1 red onion
- 3 medium tomatoes
- 1 butter lettuce
- 4 soft brioche buns
- 1 jar Butter Masala Sauce (for dipping)
- 1 jar Tandoori Onion Chutney
- Kebab Masala Seasoning (optional)
Method
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- Start by marinating the chicken pieces. Use a whole jar of Classic Tandoori Marinade and let it rest for 30 minutes, ideally an hour if you have time.
- In the meantime, cut the red onion and tomatoes into slices. Wash and dry the lettuce.
- After marinating, grill the chicken on embers until nicely cooked and lightly charred.
- Lightly toast your brioche buns on the grill.
- Heat the Butter Masala Sauce in a saucepan on the stove or the grill.
- Spread 1 tbsp Tandoori Onion Chutney on both sides of each bun.
- Arrange 3 slices of tomato on the bottom half of each bun. Add the sliced onion and a couple of lettuce leaves. Top with the barbecued chicken and sprinkle with Kebab Masala Seasoning, and top with the remaining half of the bun.
- Pour the Butter Masala Sauce into a deep side dish, ready for dipping your burger into.
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