Chicken Burgers

Ingredients:

3 pounds minced chicken – Makes around 7 – 8 patties.
¼ cup fried onions
1 egg (beaten)
1 tbs sour cream
3 ½ tsp Red chili powder (or as desired)
2 ½ tsp Turmeric powder (or as desired)
2 – 2 ½ tsp Cumin powder
2- 2 ½ tsp Coriander powder
1 tsp Garam Masala powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp dried Parsley flakes
Salt as per taste
Black Pepper to taste (if desired)
Olive oil cooking spray

Method:
Mix all the ingredients except the Olive oil and let it sit for 30 minutes.
Make large patties.
Spray the grill with olive oil and cook the patties on medium to low flame for 15 -20 minutes on each side.

Recipe modified from Vahrehvah Chef: http://www.vahrehvah.com/chicken-burger-masala#.UpPnuKWTNFI

Parmesan Crusted Tandoori Chicken

Ingredients:
12 Pieces of Chicken legs
2-3 tbs of Plain Greek Yogurt (you can use regular yogurt)
½ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
¼ tsp of Cumin Powder
¼ tsp of Coriander Powder
1 tsp of Tandoori Masala (any brand would work I use Rajah because of the bright red color)
½ tsp of Black Pepper
1 pack of Kraft’s Parmesan Seasoning Blends – Hearty Tuscan Herbs (I only made 4 pieces of chicken using this recipe so I used only ½ the pack)
Salt to taste

Method:
In a large bowl wash the chicken and make slits on the pieces.
Add the yogurt, spices and salt and mix well.
Let it marinate for half an hour.

Place an aluminum foil on an oven safe tray and use a bit of oil to spread over the foil.
Place the Chicken pieces on the tray and place in the oven.
Bake at 350° for 30 minutes (turning once in between).
Remove from Oven and squeeze ½ a lemon on the Chicken pieces.
Serve hot.

Happy Chewing ☺

(Note: If you just want to make plain Tandoori Chicken follow the same recipe but do not add the Parmesan Seasoning blend)

Chicken 65

Ingredients for Chicken Marinade:
Chicken Breast – 2 large pieces cut in small cubes.
1 tsp of Red Chili Powder
¼ tsp of Garam Masala
Salt to taste
1 tsp of Ginger & Garlic paste
1 tsp Soy Sauce
1 tbs of Corn Starch
1 tbs All Purpose Flour
1 Egg
½ tsp Orange food coloring (not necessary)
1 tbs of Lemon Juice
2 tbs of Olive Oil

Prepare chicken as follows:
Marinate Chicken with the above ingredients.
Shallow Fry the marinated Chicken piece in Olive Oil
(Note: when you shallow fry always use a non-stick pan as the egg will stick to the bottom of the pan if you use an Aluminum or Steel pan).
Remove and place on a paper towel to remove excess oil.
Set the Chicken aside till you prepare the gravy.

Ingredients for Gravy:
1 tbs of Olive Oil
½ a cup of Non-fat Plain Yogurt
¼ tsp of Red Chili Powder
½ a tsp of All-Purpose Flour
¼ tsp of Cumin Seeds
¼ tsp of Mustard Seeds
3 – 4 Curry Leaves
2 Whole Red Chilies

Prepare the gravy as follows:
In a bowl mix the Yogurt, Red Chili Powder and All-Purpose Flour and set aside.
In the same pan you used to fry the chicken (add one spoon of Olive Oil if needed)
Add the Cumin seeds
Add the Mustard Seeds
Let the seeds sputter (pop).
Add 3 to 4 few Curry Leaves
2 Whole Red Chilies
Fry for a few seconds – DO NOT FRY FOR TOO LONG AS THE RED CHILI IS TOO HOT AND WILL CAUSE TOO MUCH SMOKE IN THE HOUSE & MAKE YOU COUGH!
Add the Yogurt Mixture
Let it sizzle for a few seconds
Add the chicken and let it absorb the yogurt.

Garnish with Green Onions.

Serve Hot.

Happy Cooking ☺

Recipe adopted from Sanjiv Kapoor’s Khana Khazana.