Tuesday, August 19, 2014


I was looking for a low-fat, easy and tasty recipe and eventually stumbled over this post BakedBree: tandoori-chicken-burgers. My older boy appreciate spicy Indian food so I decided to give it a try, modifying something here and there.

1 pound ground chicken breast
2 teaspoon Tandoori Spices Mix (I bought it in an Indian shop)
1/2 teaspoon salt
1 tablespoon water

TZATZIKI SAUCE (Greek cucumber yogurt dip)
1 cup Greek yogurt
1/2 cup finely-chopped cucumber (It's best to remove the seeds of the cucumber so the sauce doesn't get too watery.)
1 finely-chopped garlic clove
I teaspoon Fresh dill (If you like)

200 gr All purpose flour
100 gr yogurt
60 gr water
1/2 teaspoon instant yeast

Put the chicken and all of the spices in a bowl and mix well. Set aside.
Prepare the Naan bread mixing the ingredients in a bowl and letting the dough rest for at least 30 minutes. Preheat a large pan to medium. Form four balls and then roll the dough balls out quite thinly, ideally in a round shape. Place a naan into the hot pan and cover with lid. Grill each side for just 1-2 minutes, or until lightly browned. Fold the naan in the middle and cover it with a tablecloth to keep it warm.
Mix the Tzatziki yogurt sauce in a small bowl.  Set aside. 
Form into four patties. Cook the Tandoori burgers on a preheated grill over medium-medium high grill.  About 5 minutes per side.
Place the burger in the middle of a naan, top it with a tablespoon of Tzatziki sauce and a slice of fresh tomato.
Enjoy it!

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