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Butter Chicken Burger

Butter Chicken Burger – Recipe

Add a modern Indian twist to your burger with this easy recipe. Serve with crispy pappadums, sprinkled with KNORR Tomato Powder for extra flavour and colour, as well as an authentic presentation.

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Ingredients per serve

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What you need

Add a modern Indian twist to your burger with this easy recipe. Serve with crispy pappadums, sprinkled with KNORR Tomato Powder for extra flavour and colour, as well as an authentic presentation.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chicken Patties

    • In a large bowl, combine the chicken mince with KNORR Patak's Madras Curry Paste.
    • Shape into even burger patties (10 patties per 10 serves), cover and refrigerate for 30 minutes.
    • Heat a chargrill or hot plate over medium high heat.
    • Fry the patties until browned and cooked through. Remove and keep warm.

  3. To Assemble and Serve

    • Heat KNORR Patak's Butter Chicken Sauce until warmed through.
    • Lightly toast the burger bun halves. Spread the Greek yoghurt over the base of each bun.
    • Build the burger in this order: base bun, lettuce, tomatoes, a chicken patty, butter chicken sauce, pickled red onions, coriander, chopped cashews, bun lid.
    • Fry up some pappadums and sprinkle KNORR Tomato Powder all over.
    • Serve the burger with pappadums, lime wedges, and minted yoghurt.
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