Butter Chicken Burger: Delicious Taste In Every Bite

The ways for innovating delicious delicacies by fusing regionally popular dishes with fast food are many. Butter Chicken Burger, a comforting and yummy fusion of burgers with butter chicken gravy and KFC-style crispy fried chicken pieces is evidence of this fact. The dish intelligently puts to use the creamy and buttery tomato-based gravy made for cooking Butter Chicken and combines it with crunchy and mildly seasoned chicken pieces to form an exciting filling in the burger. White vinegar added to the gravy gives it the desired sourness, while sugar makes it glossy and strikes a beautiful balance between various flavours.

Burgers famously said to have originated in the US, are finger food that consists of a variety of fillings between two pieces of buns. A typical non-veg burger includes a patty of ground meat, mostly beef and bacon with lettuce, onions and tomatoes spiced up with mayonnaise, tomato and mustard sauce. The Indian version of veg burgers commonly includes potato patties, legumes, soybeans with cheese and raw vegetables.

Cooking time: 20 minutes

Servings: 2

Ingredients:

For making the butter chicken gravy:

• 500 gms tomatoes
• 50 gms cashew nuts
• 4 tbsps butter
• ¼ cup garlic cloves 
• 2 tbsps red chilli powder
• 1 tsp garam masala powder
• 1 tsp dried fenugreek leaves
• 2 tbsps sugar
• 2 tbsps white vinegar
• 3 tbsps fresh cream
• Salt, to taste
• 1 cup water

For marinating and coating the chicken:

• 500 gms sliced chicken breast pieces
• Salt, to taste
• Crushed black pepper
• 1 egg
• 1 cup crushed corn flakes 
• Oil, for frying
• ½ cup refined flour
• Salt, to taste
• Crushed black pepper

For the burger:

• 3 burger buns
• Mayonnaise
• Lettuce leaves
• Onion rings

Method:

• Heat a pan and add tomatoes and cashews and butter to it and saute them a little at medium heat.
• Then, add garlic cloves, red chilli powder, garam masala powder, and dried fenugreek leaves to it and mix everything slowly.
• Add sugar to it and stir.
• Now, add white vinegar and fresh cream and stir for a minute.
• Add 2 tbsp butter again to the tomatoes and mix everything well, while scraping the bottom and sides.
• Put salt at this stage, add 1 cup of water to it and cover the pan.
• Cook it for 15 minutes on low flame. 
• After 15 minutes, turn off the heat and keep the mixture aside to cool.
• Season the washed chicken pieces in a bowl with pepper and salt.
• In another bowl, season the refined flour with salt and crushed pepper.
• Now, dredge the chicken pieces in the flour and then dip them into eggs, and then coat with chopped corn flakes.
• Deep fry these chicken pieces in the hot oil at high heat.
• Let them cook for 35-40 seconds on one side and flip and cook on the other side. Take out and keep aside.
• Grind the cooled tomato curry into a fine puree and set it aside.
• Assemble the burger buns by cutting them into two halves from the middle and toasting them lightly on the pan.
• Then apply mayonnaise to the burgers, and place lettuce on them. 
• Place chicken pieces over lettuce and pour a spoon of butter chicken gravy over it.
• Top this up with onion rings and then close this with another bun and serve.

Points to remember:

• One can also choose to season the chicken with paprika and other herbs of one’s choice, besides salt. 
• You can also lightly toast it with butter as well. 
• Care should be taken to not stir the chicken pieces just dipped in the oil, as the flaky crumbs and coating might disintegrate in the oil.