Informations supplémentaires
30 min.
|
501 kcal
|
easy
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|
Printable version
1. Marinate the chicken
Cut the chicken breasts in half lengthwise. In a bowl, combine the chicken breasts, half of the yogurt, the tandoori spices, to taste (caution! spicy) and a drizzle of olive oil. Season with salt and papper. Allow to marinate until ready to cook.
2. Setup
Chop the cilantro and the dill. Slice the onion. Zest the lime and cut it in half. Cut the lettuce into pieces.
3. Make the pickled shallots
Place red onion in a bowl. In a small saucepan, put 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. at s. sugar. Bring to a boil. Pour over the red onions and leave to marinate.
4. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Cook the chicken for 5-6 minutes on each side.
5. Make the sauce
In a bowl, combine the rest of the yogurt, the mayonnaise, the cilantro, the dill, the lime zest and the juice of half a lime.
6. Plate your dish
Toast the buns, if desired. Assemble the burgers with the buns, the chicken, the lettuce, the pickled onions and the sauce. Make a salad with the rest of the lettuce, the rest of the pickled onions and the rest of the sauce. Fun fact: Tandoori chicken takes its name from the oven in which it is traditionally cooked, the tandoor. Tandoori chicken is traditionally prepared by marinating the chicken in a mixture of yogurt and spices: garam masala, ginger, garlic, cumin and cayenne peppers**.Bon appétit!
300gChicken Breast
2unitBrioche Burger Buns
36mlMayonnaise
100gGreek Yogourt 2%
1unitDill and Coriander
1unitRomaine Lettuce Heart(s)
1unitRed Onion(s)
1unitLime
7.5gTandoori Spices
What you need
Pan, pot, bowls.
501 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
44g
15%
fat
17g
26%
cholesterol
97mg
32%
fiber
3g
12%
protein
41g
saturated
3g
15%
sodium
559mg
23%
sugar
9g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg