Fried Butter Chicken Burgers with Green Chutney and Crispy Shallots

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 1 tbsp lemon juice
• 1 tbsp grated ginger and garlic (Combined, as listed)
• 1 tsp garam masala (For the chicken marinade)
• 1 tsp Kashmiri chilli powder (For the chicken marinade)
• 1 tbsp paprika
• 0.5 tsp ground cumin (For the chicken marinade)
• 0.5 tsp turmeric (For the chicken marinade)
• 2 fresh chillies (One red and one green, diced)
• 1 tsp salt (For the chicken marinade)
• 1 tbsp coriander seeds (Partially crushed)
• 1 cup gram flour
• 0.5 cup cornflour (Cornstarch)
• 0.5 tsp baking powder
• 1 tsp Kashmiri chilli powder (For the crispy coating)
• 1 tsp garlic powder
• 1 tsp turmeric (For the crispy coating)
• 1.5 tsp salt (For the crispy coating)
• vegetable oil (For frying the chicken; amount not stated)
• 1 tbsp ghee
• 1 tbsp neutral oil
• 1 large onion (Sliced)
• 3 garlic cloves (Finely diced)
• 1 tbsp fresh ginger (Freshly grated and sliced, as listed)
• 2 tbsp tomato purée
• 300 ml tomato passata
• 1 tsp garam masala (For the butter chicken sauce)
• 1 tsp Kashmiri chilli powder (For the butter chicken sauce)
• 0.5 tsp ground cumin (For the butter chicken sauce)
• 0.5 tsp turmeric (For the butter chicken sauce)
• 1 tsp dried fenugreek leaves (kasuri methi) (Crushed)
• 80 ml double cream
• 1 tbsp honey
• 0.5 tsp salt (Or to taste, for the butter chicken sauce)
• fresh coriander (Large handful, including tender stems; for green chutney)
• fresh mint leaves (Large handful; for green chutney)
• 1 green chilli (For green chutney)
• 1 piece fresh ginger (2 cm piece, peeled; for green chutney)
• 0.5 tsp ground cumin (For green chutney)
• 1 lime juice (Juice of 1 lime)
• 0.5 cup extra virgin olive oil (Source amount is malformed: “½ cup tbsp”; exact quantity cannot be determined)
• 1 tsp salt (For green chutney)
• 4 large shallots (Thinly sliced into rings)
• 2 tbsp plain flour (For coating the shallots)
• salt (A pinch, for the shallots)
• vegetable oil (For frying the shallots; amount not stated)
• 4 brioche burger buns
• 4 slices Gouda cheese
• fresh coriander leaves (For garnish)
• 1 cup butter (For toasting the buns; amount not stated)
• garlic herb brush (For the buns; amount and composition not stated)

Steps

1. 1

   Combine the chicken thighs with the buttermilk, lemon juice, grated ginger and garlic, garam masala, Kashmiri chilli powder, paprika, cumin, turmeric, diced red and green chillies, and salt. Mix well to coat, then cover and marinate in the refrigerator. The source does not specify a marinating duration.

2. 2

   Prepare the crispy coating by mixing the partially crushed coriander seeds, gram flour, cornflour, baking powder, Kashmiri chilli powder, garlic powder, turmeric, and salt in a bowl. Set aside.

3. 3

   Make the green chutney by combining the coriander, mint, green chilli, peeled ginger, cumin, juice of one lime, olive oil, and salt. The source lists the oil amount as “½ cup tbsp,” which is unclear; the source does not specify a blending method.

4. 4

   Heat the ghee and neutral oil in a pan. Add the sliced onion, diced garlic, and freshly grated ginger, and cook briefly; the transcript describes using a small amount of onion but provides no exact cooking time.

5. 5

   Add the tomato purée to the pan and cook it out to release its natural oils, as described in the transcript.

6. 6

   Add the garam masala, Kashmiri chilli powder, cumin, turmeric, and crushed dried fenugreek leaves. Cook the spices for 1 minute.

7. 7

   Add the tomato passata. The source does not state how long or over what heat to cook the sauce.

8. 8

   Stir in the double cream, honey, and salt to finish the butter chicken sauce; these ingredients are listed, but the source gives no corresponding method details.

9. 9

   Toss the shallot rings with the plain flour and a pinch of salt. Fry in vegetable oil until lightly browned, as stated in the transcript.

10. 10

    Coat the marinated chicken in the seasoned flour mixture. The source names the crispy coating and describes its batter but does not give a detailed coating instruction.

11. 11

    Fry the coated chicken in vegetable oil until cooked through and crisp. The source lists frying oil and fried chicken but does not provide a temperature or cooking time.

12. 12

    Toast the brioche buns with butter and the garlic herb brush, as listed; no toasting method or duration is provided.

13. 13

    Assemble four burgers with the toasted buns, fried chicken, butter chicken sauce, Gouda, green chutney, crispy shallots, and fresh coriander leaves. The source lists these components for assembly but does not specify their exact layering or whether the cheese is melted.

Notes

The source provides ingredients but little method detail. It does not specify cooking time or temperature for frying the chicken, the marinating duration, sauce simmering instructions, or chutney blending technique. The green chutney oil quantity appears garbled as “½ cup tbsp” and should be checked against the original post. The transcript includes an apparent repeated/garbled phrase (“garlic, ginger and ginger to the pan”); no extra ingredients are inferred from it.

Nutrition per serving

• main
• burger
• South Asian-inspired
• fried
• spicy
• crispy
• comfort food