Illustration created with AIGenerated with ImagineArt (Nano Banana)
Tandoori-marinated boneless chicken legs, baked and topped with mint mayonnaise.
The recipe
How to make it
4 servings
Ingredients
Marinade
- 4 boneless chicken legs
- 2 Tbsp ginger-garlic paste
- 1½ Tbsp lemon juice
- 1½ tsp Kashmiri red chilli powder
- Salt
- ¾ tsp carom seeds (ajwain)
- 2 Tbsp gram flour (besan)
- 2 Tbsp mustard oil
- 4 Tbsp hung yogurt
- ½ tsp dried fenugreek leaf powder
- 2 Tbsp Kashmiri red chilli paste
- 1½ Tbsp oil
Onions and mint mayo
- 2 Tbsp butter
- 2 medium onions, in rings
- 2 tsp caster sugar
- 4 Tbsp mayonnaise
- 2 Tbsp mint chutney
To build
- 4 burger buns
- 6–8 iceberg leaves, torn
- 2 tomatoes, sliced
- Chaat masala
Method
- Toast the carom seeds and gram flour in a little oil until fragrant.
- Rub the chicken with ginger-garlic paste, lemon juice, chilli powder and salt and leave 10 minutes.
- Mix the mustard oil, yogurt, fenugreek, chilli paste, salt and the toasted flour, coat the chicken and marinate 30 minutes.
- Bake on a greased tray at 390°F for 10–15 minutes.
- Fry the onion rings in butter with the sugar and a pinch of salt until caramelised. Toast the buns in the same pan.
- Mix the mayo and mint chutney. Build: mint mayo, lettuce, tomato, a sprinkle of chaat masala, onions, chicken, more mint mayo, top bun.
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Video
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