The Butter Chicken Burger
The Butter Chicken Burger (Makhani Chicken Burger)
Category
Grills / Modern Indian
Prep Time
35 minutes
Cook Time
20 minutes
Marination Time
30 minutes
A rich, indulgent twist on a classic — smoky grilled chicken layered with a thick, velvety makhani sauce, built in a toasted bun, with mozzarella, coriander and mint chutney and red onion rings. Cheese pull heaven. This... is Butter Chicken, The Burger Way.
*Measurements refer to level measuring spoons
Ingredients
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2 Boneless Chicken Thighs or Breasts - flattened slightly
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3 tbsp Natural or Greek Yoghurt
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1 tbsp Ginger Paste (or fresh ginger, finely chopped)
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1 tbsp Garlic Paste (or fresh garlic, finely chopped)
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2 tsp Mrs Balbir Singh® Old Delhi Butter Chicken Blend
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1 tbsp Oil or Melted Butter
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½ tsp Salt
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1 tsp Lemon Juice
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60g Grated Mozzarella (or your cheese of choice)
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2 tbsp Butter
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1 tbsp Oil
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1 small Onion, roughly chopped
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3 Tomatoes, roughly chopped
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10–12 Cashew Nuts
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1 tbsp Ginger-Garlic paste
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2-3 tsp Mrs Balbir Singh® Old Delhi Butter Chicken Blend
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100-120 ml (½ cup) Double Cream
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1 tsp Sugar
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Salt, to taste
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Small handful fresh coriander (optional)
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2 Burger Buns (Brioche or other)
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Butter for toasted buns
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Lettuce
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Red Onion Rings
FOR THE CHICKEN
FOR THE MAKHANI SAUCE (THICK, BURGER STYLE)
Or use leftover sauce from your butter chicken curry
FOR ASSEMBLY
Directions
MARINATE THE CHICKEN
In a bowl, mix the yoghurt, ginger, garlic, lemon juice, oil, salt, and Butter Chicken Blend. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best results).
COOK THE CHICKEN
Cook the chicken for 5-6 minutes per side in a griddle pan, until cooked through and lightly charred. In the final minute, place the grated cheese on each piece and allow it to melt. Remove from pan and set aside.
MAKE THE MAKHANI SAUCE (or use leftover sauce from your butter chicken curry)
Heat butter and oil in a pan over medium heat. Add the onions and cook until soft.
Stir in the ginger-garlic paste and cook briefly. Add tomatoes and cashews, and cook until soft and pulpy.
Allow to cool slightly, then blend until smooth.
Return to the pan and add the Butter Chicken Blend. Cook gently for 5 minutes stirring slowly and gently, until the masala is fragrant and the sauce deepens slightly in colour.
Stir in the cream and sugar, and simmer until the sauce is rich, glossy, and thick (not runny). Season with salt if needed.
ASSEMBLE THE BURGERS
Lightly butter the buns and toast cut-side down in a pan until golden and slightly crisp.
Spread green chutney on the base bun. Then layer lettuce, chicken, a generous amount of the thick makhani sauce. Completing it with red onion rings and additional lettuce if required.
Serve hot — with fries, a simple salad, or just as it is.
Recipe Video
Recipe Note
This is Butter Chicken, The Burger Way — so the sauce should be thicker than a traditional curry.
You can swap chicken for paneer to make a Paneer Makhani Burger.
For extra depth, finish with a pinch of Mrs Balbir Singh® Original Garam Masala into the makhani sauce.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
