Chef Ajay Kumar – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:15:37 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Ajay Kumar – USAPEEC https://usapeec.in 32 32 Tandoori Charcoal Chicken Burger https://usapeec.in/tandoori-charcoal-chicken-burger/ Tue, 05 Sep 2023 04:53:49 +0000 https://usapeec.in/?p=4481
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 1 serving

Ingredients

For Tandoori Spice Mix
10 gm coriander
10 gm cumin
10 gm ginger powder
10 gm garlic powder
3 gm clove
3 gm mace
1 gm fenugreek leaf
2 gm black pepper
2 gm cardamom
3 gm nutmeg

For Chicken Patty
20 gm chopped onion
30 gm chopped carrot
1 lemon juice
5 gm chopped coriander leaves
1 egg
20 gm bread crumb

For Cranberry Chutney
40 ml cranberry sauce
10 gm chopped onion
10 gm chopped garlic
5 gm Madras curry powder

For Hand-Cut Fries
1 big potato
3 gm chilli powder
2 gm salt
2 gm chat masala

Directions

1. For tandoori masala, dry roast and grind all the spices into a powder.

2. Next, mix the chicken mince with chopped onions, carrots, coriander leaves, lemon juice, 5 egg yolks and tandoori masala.

3. Keep the mixture in the fridge for 1 hour.

4. After 1 hour, take out the mixture and make patties. For binding, add a little bread crumbs. 

5. Pan-sear the patties on a nonstick pan until they are cooked properly.

6. For Cranberry Chutney, mix cranberry sauce, chopped onion, and curry powder.

7. Cut the potatoes into 0.5-inch thick sticks. Parly boil them in salted water. Then deep fry till crispy.

8. Take out from the oil, place the fries on a paper towel and sprinkle salt, chat masala and red chilli powder.

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