Full written recipe for Butter chicken burger
Prep time: 20-25 minutes
Cooking time: 45-50 minutes
Serves: 6-7 burgers
Makhani sauce
Ingredients:
Oil 1 tbsp
Whole spices:
Jeera (cumin seeds) 1 tsp
Tej patta (bay leaf) 2 nos.
Hari elaichi (green cardamom) 3-4 pods
Onions 2 medium size (sliced)
Tomatoes 7-8 medium size (roughly diced)
Garlic 10-12 cloves
Ginger 1 inch
Green chillies 2-3 nos.
Coriander stems 2 tbsp
Cashew nuts 10-12 nos.
Powdered spices:
Dhaniya powder 1 tsp
Haldi powder 1 tsp
Kasuri methi 1 tsp
Sabut kashmiri lal mirch 5-6 nos.
Salt to taste
Water as required
For tadka
Butter 1 tbsp + oil 1 tbsp
Garlic 1 tbsp (chopped)
Green chillies 2-3 nos. (chopped)
Ginger 1 inch (julienned)
Kashmiri red chilli powder 1 tbsp
Hot water as required
Honey 1 tbsp
Fresh cream 1/4th cup
Garam masala 1 tsp
Kasuri methi 1 tsp
Fresh coriander leaves 1 tbsp (chopped)
Methods:
Set a wok on medium high heat, add oil, whole spices & sliced onions, cook until the onions are translucent.
Further add tomatoes and the remaining ingredients of the makhani gravy base, mix well and cook on medium high flame.
Add water as required & mix well, cover and cook on medium flame for 20-25 minutes or until the tomatoes are mushy.
Switch off the flame and cool down the mixture to room temperature for grinding. Make sure to discard the bay leaf before grinding.
Transfer the mixture in a grinding jar and grind to a fine puree, strain and keep aside, if you’re not obsessed with the silky-smooth texture of the gravy, you can choose to skip the step of straining, but make sure you grind the mixture really smooth and fine.
For tadka, set a wok on medium heat, add butter + oil, garlic, ginger & green chillies, stir & cook for a minute on medium flame.
Low down the heat and add kashmiri red chilli powder stir & cook for a minute, and further add the pureed gravy, stir & cook for 2-3 minutes on medium flame.
Add honey, garam masala, fresh cream, butter & freshly chopped coriander leaves, stir & cook the gravy for 1-2 minutes.
Taste the gravy and adjust the salt accordingly.
Switch oof the flame & place the live charcoal in a bowl, pour ghee and smoke the gravy for 2-3 minutes to impart the smoky flavour.
Your makhani sauce is ready! Keep aside to be used in burger. Though the makhani sauce is little extra, you can keep the makhani sauce in the fridge and use later.
Crispy chicken fillet
Ingredients:
Spice mix:
Kashmiri red chilli powder 2 tbsp
Kala namak (black salt) 1 tsp
Jeera (cumin) powder 1 tsp
Dhaniya (coriander) powder 1 tbsp
Amchur (dry mango) powder 1 tsp
Kasuri methi 1 tsp
Haldi (turmeric) powder 1/4th tsp
For chicken marination:
Boneless chicken (thigh/breast) 500 gm
Salt to taste
Garlic paste 1 tbsp
Vinegar 1 tbsp
Mustard oil 1 tbsp
Fresh coriander 1 tbsp (chopped)
Prepared spice mix 1 tbsp
Spice flavoured flour:
Maida (refined flour) – 2 cup
Prepared spice mix – 2-3 tbsp
Salt to taste
Black pepper powder – 1/2 tsp
Ice cold water (for dipping while coating the chicken)
Oil for deep frying
Method:
For spice mix, add all the ingredients in a jar or bowl and mix well, keep the spice mix aside to be used later.
For crispy chicken fillet, take boneless chicken, am using chicken thigh you can use any boneless chicken of your choice. Make incisions over the chicken on both the sides & pound the chicken or hammer the chicken with the spine of the knife to break down the muscle fibre, make sure the chicken is intact as a whole piece, pound all the chicken pieces in same way.
Once pounded, marinate the chicken with, salt, garlic paste, vinegar, mustard oil, fresh coriander and prepared spice mix well, marinate the chicken for minimum time of 15-20 minutes.
For spice flavoured flour, mix flour with prepared spice mix, salt & black pepper powder, mix well and keep aside to coat the chicken.
Now, as the flour and chicken are ready, coat the chicken well with spice flour while rubbing it, further shake well & dust off the excess flour to form flakes & further dip in ice-cold water, further coat it again with spice flour really well, while rubbing so the flakes are developed over the chicken slice, shake well to dust of the excess flour and the flakes will form. Keep aside to be fried.
Set wok filled with oil for deep frying, deep fry the coated chicken in hot oil on medium heat, until crisp & golden brown in colour. Crispy chicken fillet is ready.
For Laccha Pyaaz and assembly continued in the comment section below
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