Tandoori chicken burgers

INGREDIENTS

4 white sourdough burger buns

4 baby cos lettuce leaves, shredded

1 lebanese cucumber, peeled lengthways into ribbons

1/2 avocado, sliced

1/2 red onion, thinly sliced

TANDOORI CHICKEN

125g plain yoghurt

1/2 lemon, juiced

3 garlic cloves, crushed

2 teaspoons finely grated ginger

1 teaspoon ground cumin

1 teaspoon chilli powder

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

2 chicken thigh fillets, halved

MANGO CHUTNEY

1 large ripe mango, flesh coarsely chopped

3 tablespoons cider vinegar

3 tablespoons soft brown sugar

2cm piece ginger, peeled and finely chopped

1/2 teaspoon cumin seeds

pinch dried chilli flakes

METHOD

To prepare the tandoori chicken, combine the yoghurt, lemon juice, garlic, ginger and spices in a medium-sized bowl. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

Meanwhile to make the chutney, combine all the ingredients in a small saucepan over low–medium heat and bring to the boil. Decrease the heat and gently simmer, stirring occasionally, for 20–25 minutes, until the mango is soft and the chutney thick. Transfer to a bowl and set aside to cool.

Preheat a griller (broiler) to high.

Preheat a at grill plate or large frying pan over high heat. Cook the chicken thighs for 4 minutes on each side, or until cooked through and golden-brown.

Meanwhile cut the buns in half horizontally and toast the cut sides under the grill.

Arrange the cos leaves, cucumber, avocado and onion on the bun bases. Place the chicken on top, spoon on mango chutney, cover with the lids and serve.

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