Spicy Indian Chicken Burgers with Curry Gravy, Slaw, and Spiced Chips

Ingredients

• 2 chicken breasts (Halved horizontally and pounded thin)
• salt (To taste, for the chicken)
• black pepper (To taste, for the chicken)
• 1 tbsp garlic powder (For chicken seasoning)
• 1 tbsp paprika (For chicken seasoning)
• 1 tsp garam masala (For chicken seasoning)
• 1 tbsp cayenne pepper (For chicken seasoning)
• 1 lemon juice (Juice of 1 lemon)
• 2 tbsp olive oil (For chicken seasoning)
• 4 garlic cloves (Grated)
• 2 eggs (Wet mix for chicken)
• 1 cup gram flour (For dry coating)
• 0.25 cup gluten-free flour or rice flour (For dry coating; choose one)
• 1 tbsp paprika (For dry coating)
• 1 tbsp garlic powder (For dry coating)
• 0.5 tsp garam masala (For dry coating)
• 1 tbsp turmeric (For dry coating)
• 1 tsp salt (For dry coating)
• 2 potatoes (Cut into chips)
• 1 tsp chilli powder (For chips)
• 1 tsp chaat masala (For chips)
• 0.5 tsp ground cumin (For chips)
• 0.5 tsp garlic powder (For chips)
• 0.5 lime juice (Juice of ½ lime; for chips)
• fresh coriander (Chopped, for chips)
• 4 tbsp vegetable oil (For curry gravy)
• 1 tbsp cumin seeds (For curry gravy)
• curry leaves (A handful, for curry gravy)
• 1 white onion (Large, finely chopped)
• 5 garlic cloves (For curry gravy)
• 1 inch ginger (Grated)
• 0.5 tbsp turmeric (For curry gravy)
• 0.5 tsp garam masala (For curry gravy)
• 1 tbsp paprika (For curry gravy)
• dried fenugreek leaves (A sprinkle)
• 1 tsp salt (For curry gravy)
• 0.75 tin chopped tomatoes (Tin size not specified)
• 2 red chillies (Sliced, for curry gravy)
• 200 ml chicken stock (Approximately)
• 2 tbsp Greek yogurt (Add at end)
• 3 tbsp mayonnaise (For curry gravy mayo)
• 2 tbsp curry gravy (For curry gravy mayo)
• fresh coriander (For curry gravy mayo)
• salt (To taste, for curry gravy mayo)
• black pepper (To taste, for curry gravy mayo)
• 0.25 white cabbage (For slaw)
• 1 carrot (Julienned)
• 0.5 red onion (Thinly sliced)
• fresh coriander leaves (For slaw)
• mint leaves (For slaw)
• salt (To taste, for slaw)
• black pepper (To taste, for slaw)
• 15 curry leaves (For curry leaf chilli oil)
• 3 red chillies (Diced, for curry leaf chilli oil)
• 3 tbsp olive oil (For curry leaf chilli oil)
• 3 lime juice (Juice of 3 limes; for slaw dressing)
• 2 garlic cloves (Crushed, for slaw dressing)
• 1 tbsp poppy seeds (For slaw dressing)
• 1 tsp salt (For slaw dressing)
• 1 tsp Dijon mustard (For slaw dressing)
• 30 ml olive oil (For slaw dressing)
• 3 tbsp neutral oil (For Indian spiced hot oil glaze)
• 1 tsp Kashmiri chilli powder (For hot oil glaze)
• 1 tbsp curry powder (For hot oil glaze)
• 1 tsp turmeric (For hot oil glaze)
• 1 tsp salt (For hot oil glaze)
• 1 tbsp butter (For brushing buns)
• fresh coriander (For bun butter brush)
• 1 tbsp olive oil (For bun butter brush)
• salt (To taste, for bun butter brush)
• black pepper (To taste, for bun butter brush)
• 4 brioche buns (For burgers)
• Gouda or burger cheese (Use Gouda or burger cheese; amount not specified)

Steps

1. 1

   Cut the potatoes into chips. The video says to place them in a cold plunge, dry them, and freeze them overnight; it also cautions against using a hairdryer to dry them.

2. 2

   Prepare the chips for their first round of frying. The video mentions an initial fry but does not specify the oil, temperature, or duration.

3. 3

   Season the fried chips with chilli powder, chaat masala, ground cumin, and garlic powder. Add chopped fresh coriander and lime juice, then toss or shake to coat.

4. 4

   Season the chicken breasts with salt, black pepper, garlic powder, paprika, garam masala, and cayenne pepper. Add lemon juice, olive oil, and grated garlic, and coat the chicken thoroughly.

5. 5

   Beat the eggs in a bowl for the wet mix. In a separate bowl, mix the gram flour, gluten-free flour or rice flour, paprika, garlic powder, garam masala, turmeric, and salt for the dry coating.

6. 6

   Dip the seasoned chicken in the egg, then coat it fully in the dry mixture. The description names both coatings but does not state the exact dredging sequence; this is a minimal connective method.

7. 7

   Make the curry gravy. Heat the vegetable oil and use the listed cumin seeds, curry leaves, onion, garlic, ginger, turmeric, garam masala, paprika, dried fenugreek leaves, and salt, then add the chopped tomatoes, sliced red chillies, and approximately 200 ml chicken stock. Cook until the sauce is prepared; the source does not give timing, heat level, or precise order for these additions.

8. 8

   Stir the Greek yogurt into the curry gravy at the end. Set aside 2 tablespoons of gravy for the mayonnaise.

9. 9

   Mix the mayonnaise with 2 tablespoons of curry gravy and fresh coriander. Season with salt and black pepper to taste.

10. 10

    Make the slaw by combining the sliced white cabbage, julienned carrot, thinly sliced red onion, fresh coriander leaves, and mint leaves. Season with salt and black pepper.

11. 11

    Make the curry-leaf chilli oil for the slaw by combining the curry leaves, diced red chillies, and olive oil. The source does not specify whether or how to heat the oil.

12. 12

    Whisk together the lime juice, crushed garlic, poppy seeds, salt, Dijon mustard, and olive oil for the slaw dressing.

13. 13

    Dress the slaw with the lime dressing and curry-leaf chilli oil, then toss to combine. The video identifies these as the slaw's dressings but gives no specific quantities to use on the vegetables beyond the ingredient list.

14. 14

    Cook the coated chicken until cooked through and crisp. The source says to cook the spicy chicken but does not specify the frying method, temperature, or timing.

15. 15

    Mix the neutral oil with Kashmiri chilli powder, curry powder, turmeric, and salt to make the Indian spiced hot oil glaze. Brush the glaze over the cooked chicken.

16. 16

    Make the garlic butter brush by combining the butter, fresh coriander, olive oil, salt, and black pepper. Brush it onto the brioche buns; the source does not specify whether to toast them.

17. 17

    Fry the chips again until golden. The video says to add more spices, fresh coriander, and lime juice and shake them; the listed chip seasonings are included above, but the source does not identify any additional spices or provide frying time or temperature.

18. 18

    Assemble the burgers with the prepared brioche buns, chicken, Gouda or burger cheese, curry gravy mayonnaise, and Indian slaw. The source indicates assembly but does not specify the layering order or cheese-melting method.

Notes

The source supplies ingredient lists but omits key method details: frying temperatures and durations for chicken and chips, the curry gravy's exact cooking sequence and timing, and detailed burger assembly. The video mentions a cold plunge, drying, freezing the chips overnight, two rounds of frying, and a final golden fry. Tin size for the tomatoes and quantities for several herbs, seasonings, and cheese are not specified. Ice cream is mentioned in the caption but is not part of the recipe.

Nutrition per serving

• main
• spicy
• Indian-inspired
• chicken
• fried
• burger
• with sides
• Mother's Day