We're making tandoori chicken, and sandwiching it between a toasted sesame seed bun, lathers of yogurt, mango and lime chilli chutneys, and a citrusy red onion salad, and crispy poppadom. Perfect eaten with a cold and refreshing Pepsi MAX Lime to hand.
We’re going to start by marinating our chicken. In a bowl add in our marinade ingredients, and mix well, before adding the chicken, and allowed to rest for at least 30 minutes.
For the lime yogurt burger sauce, mix together the yogurt, with the juice and zest from half a lime, and a pinch of salt and sugar. And for some extra colour, you can a pinch of turmeric powder.
For the salad, slice our red onions using a mandoline or a knife, into rings, and slice our chillies the same. Season with salt and lime juice, and a bit of chaat masala if you have some! Let this sit until we're ready to serve, before adding fresh coriander.
For the chicken, preheat the grill to the hottest setting, before placing our chicken thighs on an oven rack, drizzling on a bit more oil. Place the rack over a tray, and cook the chicken on the top shelf of the oven, turning the chicken once some charring has formed, after 3/4 minutes, and then cook for for another 4 minutes, or until the middle reaches 73°c.
Just before the chicken is done, toast the burger buns lightly, bring out our yogurt sauce, and add coriander leaves to our onions and chilli salad.
To build this burger, start with yogurt, then some lettuce, before adding the lettuce, and then our poppadom. Cover with mango chutney, then 2 chicken thighs. Coat with our lime chilli chutney, our onion salad, and a bit more yogurt before closing up this burger, and digging in!
