© J Sainsbury plc 2020
Photo: Karen Thomas
Tandoori chicken burgers
Marinade chicken breast fillets in tandoori spice paste and sandwich between toasted ciabatta rolls for an easy 30-minute meal
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Ready in 22 minutes, plus marinading
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Cooking time 12 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
- 2 tbsp tandoori spice paste
- 8 tbsp natural yogurt
- 2 large skinless chicken breast fillets
- 4 ciabatta rolls, halved
- 3-4 tbsp mango chutney, plus extra to serve
- 1 large tomato, sliced
- 1 little gem lettuce, torn
- 16g coriander, leaves picked
Method
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1
Mix together the garlic, ginger, spice paste, half the yogurt and some seasoning in a large bowl. Cut each chicken breast in half horizontally, then add to the marinade and mix. Cover and set aside for at least 15 minutes, or overnight in the fridge. Preheat the grill.
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2
Transfer the chicken to a baking tray and grill for 10-12 minutes or until cooked through, turning halfway. Keep warm while you lightly toast the ciabatta buns.
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3
Spread a little chutney on the base of each roll, then top with the tomato, lettuce and chicken. Add a dollop of the remaining yogurt and some coriander and serve with extra chutney for dipping.
