Onion Bhaji Burger with tandoori chicken
This recipe is a mixture of some of our favourite meals, we cooked this for Ashley’s parents when they were down and it fed four people.
Ingredients for Onion Bhaji:
8 medium white onions, sliced
200g gram flour ( A form of chickpea flour)
2tsp of cumin
2 tsp turmeric
2 tsp of garam marsala
1 tsp of dried ginger
1tsp of sweet chilli
vegetable oil for frying
100ml of water ( more if needed)
Ingredients for tandoori chicken
4 large chicken breasts butterflied
400ml of lactose free yoghurt
3 tbsp of tandoori spice
1tbsp of honey
To begin with mix the butterflied chicken and marinade in the yoghurt, tandoori and honey for 24 hours.
Once the chicken has been marinaded place in the oven at 180c for 35-40 minutes.
Whilst the chicken is in the oven you can prepare the onion bhaji’s. To begin with slice the onions and place in cold water for 10 minutes.
Whilst the onions are in the water, place the spices and gram flour in a bowl and mix well. Once the ingredients are mixed and seasoned add 100ml of water to make a thick batter ( You may need more water)
Once the batter is thick stir the onions in and make sure everything is coated.
Once the onions are coated, shallow fry into 8 disks in a frying pan cooking for 2 minutes each side.
Once all of the onion bhaji disk buns have been fried place in the onion for the last 10 minutes of the chicken cooking.
When all ingredients are cooked stack and add condiments of your choice, we added mango chutney, coriander and mint yoghurt sauce.