Tandoori Seasoned Marinated Grilled Chicken Breast Fillets on a Buttered and Toasted Bun with Tandoori Burger Sauce. Optionally Topped off with Lettuce, Tomatoes, Onions, Cucumbers. Add in Sliced Hot Peppers to up the heat.
Servings: 4 portions
Equipment
- 1 Grill or Panini Grill
Ingredients
- 1 Chicken Breast - weighing about 1 lb
- 4 Burger Buns
- 1 handful Lettuce
- 4 slices Tomato - thin
- 4 slices Onion - thin, rings intact
- 8 slices Cucumber - thin
- as desired Hot Pepper or Jalapeno (Fresh or Pickled) - Optional
Marinade
- 1/4 C Neutral Oil
- 2 Tbl Tandoori Masala - can use Kissan Tandoori Masala
- 1 Tbl Lemon Juice
Tandoori Burger Sauce
- 1-2 Tbl JAH Samosa Dipping Sauce
- 1/4 C Mayo - or exchange with Yogurt or Sour Cream
Instructions
- Combine the Marinade Ingredients and add in your Sliced Chicken Breast Fillets to marinate for 1 hour or longer in the fridge.
- Make the Red Samosa Dipping Sauce and then add 1-2 Tbl of it to the Mayo to make the Tandoori Burger Sauce. Set this aside. The leftover Samosa Dipping Sauce can be refrigerated for the next time you serve samosa, or as a dipping sauce for fries.
- Prep any vegetables you might want to add to the tandoori burger and set aside.
- When ready to cook the Breast Fillets. Heat up your Panini Grill or Grill. Butter and Toast the Hamburger Buns on the grill. Then cook the Breast Fillet for 5–7 minutes.
- Assemble the Tandoori Chicken BurgerBottom Bun or Heel with Tandoori Burger SauceLettuce - small handfulTomato - sliceChicken BreastCucumber - 2 slicesOnion - 1 slice, rings intactHot Peppers - as desiredCrown or Top Bun with Tandoori Burger Sauce