Indian butter chicken burger

Indian butter chicken burger

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INGREDIENTS

Sauce

1 tbsp olive oil
1 medium onion chopped
1 fresh red chilli, chopped
1 teaspoon minced garlic
1 15 ounce can tomato sauce
1 tablespoon tomato paste
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
¼ cup plain yogurt
Burger
Cooking spray
2 pounds ground chicken
2 tablespoons garam masala
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons salt
½ teaspoon cayenne pepper
¼ cup bread crumbs

To Assemble

• Burger buns, sliced horizontally
• Tomato Sauce
• Sliced tomatoes, onions rings
• Fries and coleslaw of choice

INSTRUCTIONS

• Preheat grill.
• In a medium saucepan, heat olive oil. Add onion, chilli and garlic. Cook until softened, about 5 minutes, stirring often. Add tomato sauce, tomato paste, salt, pepper and butter. Cook for 10 minutes or until thickened, stirring often. Move pan to indirect heat. Stir in yogurt. Place ½ cup sauce in a separate pan.
• Spray grill with cooking spray.
• In a large bowl, combine ground chicken, garam masala, ginger, cinnamon, salt, cayenne, and bread crumbs until mixed well. Shape into 6 patties. Place onto grill. Using a pastry brush, brush with sauce several times while cooking. Cook 8-12 minutes, turning once.
• To assemble, place the tomato and onion slices on one side of the bun. Place the burger patty on top and drizzle with tomato sauce. Layer another slice of tomato and close with the top half of the bun.
• Serve with coleslaw and fries.

For the tomato sauce

2.5 kg or approx 5.4 lbs tomatoes
3 to 4 grams garlic - 15 to 16 medium garlic cloves
3 to 4 grams ginger - 3 pieces of about 3 inch ginger
5 to 7 dry red chilies - deseeded and halved
½ cup golden raisins
½ cup apple cider vinegar or white vinegar
1 tbsp rock salt
6 to 7 tbsp organic unrefined cane sugar
¼ tsp sodium benzoate dissolved in 1 tsp hot water

INSTRUCTIONS

• rinse the tomatoes well in water.
• slice the top eye parts of the tomatoes. roughly chop the tomatoes.
• discard spotted parts or peels.
• peel and rinse the garlic, ginger. later roughly chop them.
• halve and deseed the dry red chilies.
• rinse the raisins and keep aside.
• in a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.
• add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
• mix well and keep the pot or cooker on a low to medium flame on the stove top.
• keep on stirring at intervals.
• when the tomatoes soften, switch off the fire. the softening takes about 25 to 27 minutes.
• when the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. if using a regular blender, then don't add too hot of the tomato mixture.
• make a smooth puree.
• with a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.
• strain very well.

Adapted from: http://www.sutterhome.com/recipes/sutter-home- burgerbase-recipes/indian-butter- chicken-burger#
http://www.vegrecipesofindia.com/tomato-ketchup- recipe-tomato- sauce/
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