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Learn to prepare the delicious chicken momo recipe under the guidance of the best chefs from Gurkha Durbaar. Adored with luscious spices and herbs, chicken momo is a popular street food loved by the youngster. Easy to prepare and serve makes chicken momo the most loved snack. Additionally, the low carbohydrate and high nutrition amountContinue reading

Pav Bhaji is popular Indian street food where dinner rolls/buns are served with spicy mashed veggies topped with dollop of butter. Street food doesn’t get better than this!This Pav Bhaji Recipe is spicy, so flavorful and can be easily made vegan by replacing butter with vegan butter! If you have never had this in your life, you are seriously missing out!Indian street food is my favorite kind of food. It’s something that I can eat everyday and still not get bored of it. EVER. I can’t handle too much spice but somehow my tolerance level magically increases when I go to India and eat from those street vendors! I really don’t know how it happens but it happens every single time especially when it comes to things like aloo tikki or samosa chaat.Ever since I can remember, I have been a huge pav bhaji fan. You can find it pretty much everywhere in India but if you want to taste the best pav bhaji , go to Mumbai!That’s where this dish originated from and the one at Juhu Beach is so good, trust me!I ate pav bhaji all my life but can still not forget the one I had in Mumbai. I think next time I go home, I will make a trip to Mumbai only for the food!I have never met anyone who doesn’t like this dish and even if I meet someone who doesn’t like it, I will be very surprised. It’s soooo good and tasty, how can you not love it?What is Pav Bhaji?Pav Bhaji is popular Indian street food originating from Mumbai.It has spicy mashed vegetables served with dinner rolls. Pav refers to the bread and bhaji means vegetables.A special blend of spices known as pav bhaji masala is used to flavor the dish, which is finished with lots of butter and cilantro!It came into existence in 1800s when cotton mill workers in the city had to work for long hours and would often miss their meals and remain hungry. So pav bhaji was that easy quick meal which was invented to feed these workers during those times.There are different types of pav bhaji depending on how it’s made. There’s Jain version which is minus the onion and garlic. Then there’s Kathiyawadi Pav Bhaji which uses some local spices and is popular in the Kathiawar region in Gujarat. There’s also Khada Pav bhaji where vegetables are not mashed (khada=straight).Pav BhajiIngredientsThere are 2 parts to this recipe – the pav and the bhaji.Ingredients for The Bhaji (other than basic staples like onion, tomato, ginger, garlic & green chili).Vegetables: bhaji is made with mixed vegetables and the most commonly used vegetables in pav bhaji are potatoes, cauliflower, green pepper, peas. Carrots, beets, beans are also commonly used.Pav bhaji masala: the main flavor in the bhaji comes from a special blend of spices known as pav bhaji masala. You can either get it from Indian grocery store (I like Everest) or make it at home (see recipe below).Kashmiri red chili powder: this is added mainly for color. Do not confuse it with regular chili powder, this one isn’t hot.Butter: there’s no good pav bhaji without lots of butter! I love using amul butter in my pav bhaji.Tomato puree: along with fresh tomatoes, I also like adding some store bought tomato puree for extra flavor. I would highly recommend not skipping it.Garnishes: to finish the pav bhaji, you would need a good squeeze of lemon juice and lots of cilantro.The Pav: is basically eggless dinner rolls. You can find them at Indian grocery stores or you can also make them at home following the recipe for homemade pav. If  you can’t find pav and don’t want to make them at home either, here are your options:Regular burger bunsDinner rollsHawaiian dinner rollsHomemade Pav Bhaji MasalaYou can get this masala easily at any Indian store. It’s a blend of spices like coriander, cumin seeds, fennel, cinnamon, amchur (dried mango powder) and more. I prefer Everest brand of pav bhaji masala, but you may use whatever you like!To make pav bhaji masala, you would need:4 tablespoons coriander seeds (20 grams)2 tablespoon cumin seeds (18 grams)5 dried red chilies (3-4 grams), adjust to taste8 cloves1 tablespoon fennel seeds (9 grams)3 black cardamom1 cinnamon stick, around 2 inches1.5 teaspoon turmeric powder (6 grams)2 teaspoon ground black pepper (6 grams)1.5 tablespoon amchur (18 grams)½ teaspoon ground ginger (1 gram)2 teaspoon black salt (12 grams)Dry roast coriander seeds, cumin seeds, dried red chilies, cloves, fennel seeds, black cardamom and cinnamon stick in a pan on medium heat until fragrant, around 3 to 4 minutes.Let it cool and then transfer spices to a spice grinder. Stir turmeric powder, ground black pepper, amchur, ground ginger and black salt.Grind until powdered and well combined. Store pav bhaji masala in an airtight container at room temperature and use as required. This makes around 100 grams of pav bhaji masala.Method1- Boil the veggies first and keep them ready.2- Heat 1 tablespoon of butter and oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle.3- Add the chopped onions and mix. I like to use my food processor to chop them really fine.4- Cook the onions for around 4 minutes until golden brown in color. Add the finely chopped ginger, garlic and green chili. Again, I used my food processor to chop them really fine.Cook the ginger-garlic-green chili for 1 minute.5- Add chopped tomatoes and mix well. Let the tomatoes cook for 2 minutes.6- Add tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for 6 minutes until softened and completely cooked.7- Add the pav bhaji masala, Kashmiri red chili powder, red chili powder and remaining 1 teaspoon of salt. You may also add 1/2 teaspoon of sugar here (optional).8- Mix well and then add in 2 teaspoons of kasuri methi (dried fenugreek leaves).9- Stir in the boiled veggies and mix.10- Using a potato masher, mash the veggies until they are completely mixed with the masala.11- Add the remaining 3/4 – 1 cup water and mix. I used an immersion blender to blend the veggies to a paste like consistency, this is optional. You may keep them as such.Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes.12- Open the pot and add in the remaining 2 tablespoons of butter.13- Add a generous amount of chopped cilantro.14- Then add in juice of 1 large lemon. Let the bhaji simmer for 2 more minutes and then remove pan from heat.15- To toast the pav, melt butter on a pan. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan.16- Press to toast the pav until crisp and golden brown from both sides.

Crispy honey chicken

Ingredients for 8 servings 2 tablespoons salt 3 tablespoons black pepper 2 tablespoons onion powder 2 tablespoons garlic powder 3 tablespoons paprika 2 tablespoons ground cumin 2 tablespoons dried oregano 2 teaspoons cayenne powder 3 cups all-purpose flour (375 g) 4 bone-in, skin-on chicken drumsticks 4 bone-in, skin-on chicken thighs 3 cups buttermilk (720 mL) peanut or vegetable oil, for frying honey, for serving Preparation In aContinue reading “Crispy honey chicken”

Ingredients2 tablespoons extra-virgin olive oil plus more for brushing4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thicknessKosher salt and freshly ground black pepper4 ounces feta, crumbled2 tablespoons minced fresh oregano4 garlic cloves, minced1/2 teaspoon finely grated lemon zest1/2 cup dry white wine1/2 cup low-salt chicken broth2 tablespoons fresh lemon juiceLemon wedgesPreparationLine a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1″ intervals to secure. Repeat with remaining chicken breasts.Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.

A bucket full of crispy chicken with your favourite movie with friends is something we have all found comfort in at some points in our lives. But there are also times when you don’t get to call your friends over or buy a bucket full of your favourite fried chicken. That is when this recipe will come to your rescue. Fried chicken is one of those dishes that you cannot get sick of no matter how many times you have had it. A good and easy recipe for fried chicken always comes in handy. A party coming up? Cook fried chicken! Craving for restaurant-style food? Cook some fried chicken. Cannot think of anything to make for dinner but still want to have something delicious? Fry some chicken and you will not regret it! Try this easy recipe out for some delicious crispy chicken and there will be no looking back for you!Read lessINGREDIENTS OF CRISPY CHICKEN8 Servings270 grams chicken1 1/2 cup all purpose flour1 tablespoon garlic salt2 egg1 tablespoon paprika powdersalt as requiredblack pepper as required2 cup refined oilwater as requiredHOW TO MAKE CRISPY CHICKENStep 1 / 2 Coat The Chicken With Egg And FlourThe coating needs to be done with separate ingredients, dedicate one hand to dry coating and one to wet for a lesser mess. To begin, add flour to a deep-bottomed large dish and season it with garlic salt, paprika and black pepper and some regular salt. In a different dish, beat the eggs and add the water to it. Take the washed and dried chicken pieces and dip each piece in the egg mix once and then coat with flour. Repeat this process with each piece and keep them aside.Step 2 / 2 Fry And Serve!Heat oil in a pan and insert a wooden spoon to check if you do not have a thermometer. If you see lazy bubbles, start adding the chicken and do not move it as soon as you put it into the oil. Let it sit for about 2 minutes. This helps the crumbs stay in place, resulting in a flaky coating. Now move the chicken, take out when a rich golden colour is achieved and serve with your favourite sauce!

These Masala Chicken Burgers are packed with classic Indian spices, cilantro, and baby spinach to create an insanely flavorful (and leaner!) homemade burger. It’s an easy chicken patty recipe made with a unique touch-less patty technique, then cooked on the Stove, Grill, Oven or Air Fryer.Indian Spiced Chicken BurgerWhat makes this homemade burger recipe so special? Ground chicken! And a TON of Indian flavor.00:1700:59 My girls absolutely love these moist and juicy burgers and hubby and I have the low-carb option of enjoying them delicately wrapped in crunchy lettuce wraps.These Indian Spiced Chicken Burgers are jam-packed with spices, easy to prepare, cooked in one of four ways and freeze beautifully, so you can enjoy burgers year around, not just summertime!If that doesn’t get you in the mood for chicken burgers, I like to think the Fry sauce that gets slathered on toasted burger buns might change your mind. 🙂Lean Ground Chicken Burger RecipeThis ground chicken burger is insanely delicious and offers a lighter, more satisfying meal. I love this recipe because:Ground chicken is leaner and lower in calories as compared to ground beefThe burger patties are naturally gluten-free with no breadcrumbs insightThe preparation follows the ‘Touch-less Patty’ technique that requires a spoon, some water- so no messy handsIt’s cooked in one of four ways (Stove, Grill, Oven, Air Fryer) which makes it a year-round recipeThese burgers are great for meal prep and freeze beautifully with a few parchment paper linersIt offers a Build-Your-Own-Burger experience with a number of different sauce and topping variationsIt can be transformed into a Low-Carb meal with the simple swap of a bun for crunchy lettuce wrapsIngredients – Notes & SubstitutionsThe ingredient list for these masala chicken burgers starts with ground chicken, then follows along with a few classic aromatics, cilantro, baby spinach, Indian spices and a burger toppings bar!Ground Chicken: Look for ground chicken next to the whole chicken breasts and thighs in the grocery store.Both white and dark meat will work here, so choose whichever you prefer.Here’s a shopping tip –> I like to do a little digging and pick the ground chicken with the farthest expiration date so I know it’s fresh.Ground turkey is another great substitute if chicken isn’t unavailable.Chiles: Use two serrano chiles or one jalapeno.Keep in mind that most of the heat is in the seeds and ribs, so make sure to remove these for a milder burger (like I did).If you simply don’t like spice, feel free to omit the chiles all together and substitute an equal quantity of green bell pepper instead.Spinach: I highly recommend a heaping cupful of chopped baby spinach. It adds wonderful color, volume, and a boost of nutritional value. It also keeps the patty moist.Chaat Masala: A popular spice blend which adds a nice zing to the burgers. If you don’t have it, a teaspoon of lime juice is the closest substitute.Buns: Whole wheat burger buns are always my go-to for any homemade burger, but choose your favorite.The key is to make sure it is a soft bun rather than hard kinds (ciabatta, foccacia).Plain or sesame seed hamburger buns would be a great option.Condiments: Ketchup and mustard are wonderful, but the Indian flavors really amplify with a homemade sauce.Fry sauce, sriracha mayo, cilantro chutney or mint chutney pair well for an exceptionally flavorful meal!Toppings: I love to include classic toppings like lettuce and tomato, but I take the onions up a notch by grilling them in a nonstick skillet or outdoor grill. This step is completely optional but adds a lovely charred flavor to the burgers (how-to instructions below).How To Make Homemade Chicken BurgersThese wonderfully spiced masala chicken burgers are prepared following the Touch-less Patty technique, then cooked in one of four ways – Stove, Grill, Oven or Air Fryer!Step 1. Make the PattiesMix Ingredients: In a large mixing bowl, add ground chicken, olive oil and all the other ingredients. Using a fork or spatula, mix everything really well. (pic 1)Taste test: Add about a teaspoon measure of the chicken patty mix to a bowl or a plate and microwave on high for 12-14 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly. (pic 2)Divide portions: Using a large spoon, roughly score the ground chicken mix in the bowl into 4 portions (or more depending on the size you want). (pic 3)Shape Patties using a spoon: Line a baking sheet or board with individual patty sized parchment squares. Fill a bowl with tap water. Using the spoon, scoop out one portion and place it on the parchment liner. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty. (Water helps smooth the surface and shape the patties). If making it in the oven, do this step directly on a lined baking sheet. (Pics 4).If grilling it outdoors, in the oven or air fryer, gently press down the spoon in the middle, creating a small depression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet.Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. At this point, you can freeze any excess patties in a large ziplock bag (see instructions below).Step 2: Cook the PattiesFor cooking, use one of the following methods:StovetopHeat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a couple of tablespoons of olive oil. Add the chicken patties without overcrowding the pan. (pic below)Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked through. If using a meat thermometer, the center of the patty should record a temperature of 165°F or higher. Remove and keep aside. (pic below)Outdoor GrillHeat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil.Place the chicken patties on the greased foil. The foil ensures even cooking of the chicken patty and prevents it from sticking or burning.Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through. (pic below)Oven BroilerPlace the patties on a lightly greased aluminum lined baking sheet. Arrange the top rack so there is a 3-inch clearance from the broiler plates.Place the sheet on the top shelf and broil for 8 minutes. Remove the tray, flip the burgers and cook another 5-6 minutes on the second side, or until cooked through.Air FryerGrease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook at 360°F for 8 minutes.Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.Bonus ‘Optional’ Step: Grilling OnionsPeel and cut a large onion into ¼ inch slices. Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the onion rings and sprinkle a pinch of salt. This helps them caramelize faster.Flip onion rings after 2 minutes and cook for another 2 minutes on the other side. The same process can be followed on the grill or air fryer. Remove the grilled onions and keep aside for later.Step 3: Build the BurgersSpread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of fry sauce or your preferred condiment, on the top and bottom bun. (pic 1)Layer in the following order to preserve maximum crispness of ingredients – lettuce, burger patty, grilled onions, tomato slices and finally the top bun. Enjoy! (pic 2, 3, 4). Enjoy with a side of homemade French Fries!Variations in Chicken Patty ToppingsOne of the best parts about making homemade burgers is building your own burger! I always make sure to include the usual burger toppings – lettuce, tomato, onions. For an extra kick, you can add condiments like pickled jalapeno or pepperoncini.But the sauce really makes these chicken burgers shine. Some of my favorite condiments that highlight all those Indian spices include Sriracha mayo, fry sauce, cilantro chutney and mint chutneyUse Lettuce Wraps for a Gluten-Free, Low-Carb MealOn days when hubby and I want a low-carb meal, lettuce wraps come to the rescue. This makes the recipe entirely gluten-free, too! We swap the hamburger buns for crunchy, large leaf lettuce such as romaine, green leaf or butter.Storage & Freezing InstructionsThese chicken burgers are wonderful for meal prep since they freeze beautifully. When I have the time, I like to double the recipe and keep the extra patties in my freezer.Cut up parchment squares or use pre-cut ones. You will need 8 parchment squares for every four burgers (top and bottom).Once the burgers are shaped on the parchment liner, stack them together with another parchment liner and place them in a plastic freezer storage bag. (Pic 1-3)Seal tight, label, date and store in the freezer for up to 1 month for best results. (Pic 4)Thaw them overnight in the refrigerator the day before you want to make them. When ready to enjoy, cook in one of the four methods as instructed.Recipe Tips & NotesGround turkey (white or dark) is a wonderful substitute. Just like chicken, turkey is another lean ground meat that plays particularly well with the masala spices. Turkey is poultry, so cook it just as you would the chicken, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.Use spinach for extra volume and nutrition. The spinach is optional, but it adds a generous amount of volume and nutritional value. It also gives me an excuse not to have to make a salad. 🙂If Chaat masala is unavailable, a teaspoon of lime juice is the closest substitute.Do a taste test- this is the only time you can adjust the seasoning to your liking.Cut a sheet of parchment paper into 8 squares. This makes the touchless patty technique much easier. Plus, it creates a seamless approach to storing and freezing the patties.Create a divet for grilled burgers. The ground meat has a tendency to puff in the center when grilled at such a high heat, which can lead to uneven cooking. A quick trick to prevent this – use the spoon and create a shallow impression in the center of the burger patties before grilling.Use a sheet of aluminum foil on an outdoor grill. The foil ensures the chicken burgers cook evenly. Just make sure to lightly grease it with cooking spray or olive oil to prevent sticking.If making the grilled onions, add a pinch of salt at the beginning. This helps the onions release their juices and caramelize faster.Bun, sauce, lettuce, burger patty, grilled onions, tomato slice, sauce, bun. This is the ideal order in my opinion to ensure maximum crispness!Double the recipe and freeze. This recipe can easily be doubled for easy meal prep. Simply score the mix into eight portions rather than four and prepare 16 parchment liners. Once the burgers are shaped on the parchment liners, stack them together with another parchment liner and place them in two plastic freezer storage bags. Seal tight, label, date and store in the freezer for up to 3 months.More Sandwich Recipes From My KitchenVeggie Burger: Golden brown bean-patty sandwiched between butter-toasted buns and smothered in sweet and spicy Sriracha-mayo sauce.Quinoa Veggie Burger: Quinoa, potatoes, peas, onions and Indian spices create a tasty vegetarian burger pattyTandoori Chicken Sliders: Mini-burgers made with marinated grilled chicken, buttery-soft slider buns and dressed with a spicy cilantro-chutney spread★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.Masala Chicken BurgerAneesha GuptaThese Masala Chicken Burgers are packed with classic Indian spices to create an insanely flavorful (and leaner) homemade patty cooked on the Stove, Grill, Oven or Air Fryer.4.5 from 8 votes Print Recipe Pin Recipe Add to CollectionINGREDIENTS  1x2x3x1 lb. ground chicken (see notes for substitute)2 tablespoons olive oil (more for greasing)¾-1 cup onion, finely chopped about ½ medium onion2 tablespoons serrano chili 2 chilies seeded, ribbed and finely chopped (or 1 jalapeno)1 tablespoon minced ginger (1-inch ginger root)1 tablespoon minced garlic (about 3 cloves)¼ cup chopped cilantro leaves and light green stems only1-1½ cups chopped baby spinach heaping cup (optional)Spices & Seasoning1 teaspoon himalayan salt or sea salt (or ¾ teaspoon regular salt)1½ teaspoons garam masala1 tablespoon ground coriander1 teaspoon ground cumin1 teaspoon chaat masala (see notes for substitute)1 teaspoon red pepper flakes2 teaspoons lime juice fresh, about ½ limeFor Building Burgers4 whole wheat burger buns (or your favorite kind)butter or olive oilfry sauce / sriracha mayo / cilantro chutney / mint chutney for spreading on the bunslettuce (butter lettuce or romaine goes well here)grilled onions (see ‘how-to’ instructions below)tomato slicesINSTRUCTIONS Mix All IngredientsIn a large mixing bowl, add ground chicken, olive oil and all the other ingredients. Using a fork or spatula, mix everything really well.Do a Taste TestAdd about a teaspoon measure of the chicken patty mix to a bowl or a plate and microwave on high for 12-15 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly.Make Patties (Touch-less Patties)Using a large spoon, roughly score the ground chicken mix in the bowl into 4 portions.Line a baking sheet or board with individual patty sized parchment squares (see notes). Fill a bowl with tap water. Using the spoon, scoop out one portion and place it on the parchment liner. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty.If grilling it outdoors, gently press down the spoon in the middle, creating a small impression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet or oven.Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. At this point, you can freeze any excess patties in a large ziplock bag. For cooking, use one of the following methods:Cook Chicken Burger Patties on StoveHeat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a tablespoon of olive oil. Add the chicken patties about 1 inch apart. Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked though. If using a meat thermometer, the center of the patty should record a temperature of 165°F or higher. Remove and keep aside.Chicken Burger Patties on the GrillHeat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil. Place the chicken patties on the greased foil. The foil ensures even cooking of the chicken patty and prevents is from burning. Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through.Oven Broiled Chicken BurgerPlace the patties on a lightly greased aluminum lined baking sheet. Arrange the top rack so there is a 3-inch clearance from the broiler plates. Place the sheet on the top shelf and broil for 8 minutes. Flip the burgers and cook another 2-3 minutes on the second side.Air-Fryer Chicken BurgersGrease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook on 360°F for 8 minutes. Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.Grilling OnionsPeel and cut a large onion into ¼ inch slices. Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the onion rings and sprinkle a pinch of salt. This helps them caramelize faster. Flip onion rings after a minute and cook for another minute on the other side. The same process can be followed on the grill or airfryer. Remove the grilled onions and keep aside for later.Assemble BurgersSpread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of sriracha mayo, or your preferred condiment, on the top and bottom bun. Layer in the following order to preserve maximum crispness of ingredients – lettuce, burger patty, grilled onions, tomato slices and finally the top bun. EnjoyGround turkey (white or dark) is a wonderful substitute. Just like chicken, turkey is another lean ground meat that plays particularly well with the masala spices. Turkey is poultry, so cook it just as you would the chicken, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.Use spinach for extra volume and nutrition. The spinach is optional, but it adds a generous amount of volume and nutritional value. It also gives me an excuse not to have to make a salad. 🙂If Chaat masala is unavailable, a teaspoon of lime juice is the closest substitute.Do a taste test- this is the only time you can adjust the seasoning to your liking.Cut a sheet of parchment paper into 8 squares. This makes the touchless patty technique much easier. Plus, it creates a seamless approach to storing and freezing the patties.Create a divet for grilled burgers. The ground meat has a tendency to puff in the center when grilled at such a high heat, which can lead to uneven cooking. A quick trick to prevent this – use the spoon and create a shallow impression in the center of the burger patties before grilling.Use a sheet of aluminum foil on an outdoor grill. The foil ensures the chicken burgers cook evenly. Just make sure to lightly grease it with cooking spray or olive oil to prevent sticking.If making the grilled onions, add a pinch of salt at the beginning. This helps the onions release their juices and caramelize faster.Bun, sauce, lettuce, burger patty, grilled onions, tomato slice, sauce, bun. This is the proper order to ensure maximum crispness!Double the recipe and freeze. This recipe can easily be doubled for easy meal prep. Simply score the mix into eight portions rather than four and prepare 16 parchment liners. Once the burgers are shaped on the parchment liners, stack them together with another parchment liner and place them in two plastic freezer storage bags. Seal tight, label, date and store in the freezer for up to 3 months.Note: The nutrition facts below are my estimates and include whole wheat burger buns, but no condiments or toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.NUTRITIONCalories: 409kcal | Carbohydrates: 26g | Protein: 26g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 879mg | Potassium: 849mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1369IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 4mgThese Masala Chicken Burgers are packed with classic Indian spices, cilantro, and baby spinach to create an insanely flavorful (and leaner!) homemade burger. It’s an easy chicken patty recipe made with a unique touch-less patty technique, then cooked on the Stove, Grill, Oven or Air Fryer.Indian Spiced Chicken BurgerWhat makes this homemade burger recipe so special? Ground chicken! And a TON of Indian flavor.00:1700:59 My girls absolutely love these moist and juicy burgers and hubby and I have the low-carb option of enjoying them delicately wrapped in crunchy lettuce wraps.These Indian Spiced Chicken Burgers are jam-packed with spices, easy to prepare, cooked in one of four ways and freeze beautifully, so you can enjoy burgers year around, not just summertime!If that doesn’t get you in the mood for chicken burgers, I like to think the Fry sauce that gets slathered on toasted burger buns might change your mind. 🙂Lean Ground Chicken Burger RecipeThis ground chicken burger is insanely delicious and offers a lighter, more satisfying meal. I love this recipe because:Ground chicken is leaner and lower in calories as compared to ground beefThe burger patties are naturally gluten-free with no breadcrumbs insightThe preparation follows the ‘Touch-less Patty’ technique that requires a spoon, some water- so no messy handsIt’s cooked in one of four ways (Stove, Grill, Oven, Air Fryer) which makes it a year-round recipeThese burgers are great for meal prep and freeze beautifully with a few parchment paper linersIt offers a Build-Your-Own-Burger experience with a number of different sauce and topping variationsIt can be transformed into a Low-Carb meal with the simple swap of a bun for crunchy lettuce wrapsIngredients – Notes & SubstitutionsThe ingredient list for these masala chicken burgers starts with ground chicken, then follows along with a few classic aromatics, cilantro, baby spinach, Indian spices and a burger toppings bar!Ground Chicken: Look for ground chicken next to the whole chicken breasts and thighs in the grocery store.Both white and dark meat will work here, so choose whichever you prefer.Here’s a shopping tip –> I like to do a little digging and pick the ground chicken with the farthest expiration date so I know it’s fresh.Ground turkey is another great substitute if chicken isn’t unavailable.Chiles: Use two serrano chiles or one jalapeno.Keep in mind that most of the heat is in the seeds and ribs, so make sure to remove these for a milder burger (like I did).If you simply don’t like spice, feel free to omit the chiles all together and substitute an equal quantity of green bell pepper instead.Spinach: I highly recommend a heaping cupful of chopped baby spinach. It adds wonderful color, volume, and a boost of nutritional value. It also keeps the patty moist.Chaat Masala: A popular spice blend which adds a nice zing to the burgers. If you don’t have it, a teaspoon of lime juice is the closest substitute.Buns: Whole wheat burger buns are always my go-to for any homemade burger, but choose your favorite.The key is to make sure it is a soft bun rather than hard kinds (ciabatta, foccacia).Plain or sesame seed hamburger buns would be a great option.Condiments: Ketchup and mustard are wonderful, but the Indian flavors really amplify with a homemade sauce.Fry sauce, sriracha mayo, cilantro chutney or mint chutney pair well for an exceptionally flavorful meal!Toppings: I love to include classic toppings like lettuce and tomato, but I take the onions up a notch by grilling them in a nonstick skillet or outdoor grill. This step is completely optional but adds a lovely charred flavor to the burgers (how-to instructions below).How To Make Homemade Chicken BurgersThese wonderfully spiced masala chicken burgers are prepared following the Touch-less Patty technique, then cooked in one of four ways – Stove, Grill, Oven or Air Fryer!Step 1. Make the PattiesMix Ingredients: In a large mixing bowl, add ground chicken, olive oil and all the other ingredients. Using a fork or spatula, mix everything really well. (pic 1)Taste test: Add about a teaspoon measure of the chicken patty mix to a bowl or a plate and microwave on high for 12-14 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly. (pic 2)Divide portions: Using a large spoon, roughly score the ground chicken mix in the bowl into 4 portions (or more depending on the size you want). (pic 3)Shape Patties using a spoon: Line a baking sheet or board with individual patty sized parchment squares. Fill a bowl with tap water. Using the spoon, scoop out one portion and place it on the parchment liner. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty. (Water helps smooth the surface and shape the patties). If making it in the oven, do this step directly on a lined baking sheet. (Pics 4).If grilling it outdoors, in the oven or air fryer, gently press down the spoon in the middle, creating a small depression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet.Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. At this point, you can freeze any excess patties in a large ziplock bag (see instructions below).Step 2: Cook the PattiesFor cooking, use one of the following methods:StovetopHeat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a couple of tablespoons of olive oil. Add the chicken patties without overcrowding the pan. (pic below)Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked through. If using a meat thermometer, the center of the patty should record a temperature of 165°F or higher. Remove and keep aside. (pic below)Outdoor GrillHeat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil.Place the chicken patties on the greased foil. The foil ensures even cooking of the chicken patty and prevents it from sticking or burning.Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through. (pic below)Oven BroilerPlace the patties on a lightly greased aluminum lined baking sheet. Arrange the top rack so there is a 3-inch clearance from the broiler plates.Place the sheet on the top shelf and broil for 8 minutes. Remove the tray, flip the burgers and cook another 5-6 minutes on the second side, or until cooked through.Air FryerGrease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook at 360°F for 8 minutes.Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.Bonus ‘Optional’ Step: Grilling OnionsPeel and cut a large onion into ¼ inch slices. Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the onion rings and sprinkle a pinch of salt. This helps them caramelize faster.Flip onion rings after 2 minutes and cook for another 2 minutes on the other side. The same process can be followed on the grill or air fryer. Remove the grilled onions and keep aside for later.Step 3: Build the BurgersSpread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of fry sauce or your preferred condiment, on the top and bottom bun. (pic 1)Layer in the following order to preserve maximum crispness of ingredients – lettuce, burger patty, grilled onions, tomato slices and finally the top bun. Enjoy! (pic 2, 3, 4). Enjoy with a side of homemade French Fries!Variations in Chicken Patty ToppingsOne of the best parts about making homemade burgers is building your own burger! I always make sure to include the usual burger toppings – lettuce, tomato, onions. For an extra kick, you can add condiments like pickled jalapeno or pepperoncini.But the sauce really makes these chicken burgers shine. Some of my favorite condiments that highlight all those Indian spices include Sriracha mayo, fry sauce, cilantro chutney and mint chutneyUse Lettuce Wraps for a Gluten-Free, Low-Carb MealOn days when hubby and I want a low-carb meal, lettuce wraps come to the rescue. This makes the recipe entirely gluten-free, too! We swap the hamburger buns for crunchy, large leaf lettuce such as romaine, green leaf or butter.Storage & Freezing InstructionsThese chicken burgers are wonderful for meal prep since they freeze beautifully. When I have the time, I like to double the recipe and keep the extra patties in my freezer.Cut up parchment squares or use pre-cut ones. You will need 8 parchment squares for every four burgers (top and bottom).Once the burgers are shaped on the parchment liner, stack them together with another parchment liner and place them in a plastic freezer storage bag. (Pic 1-3)Seal tight, label, date and store in the freezer for up to 1 month for best results. (Pic 4)Thaw them overnight in the refrigerator the day before you want to make them. When ready to enjoy, cook in one of the four methods as instructed.Recipe Tips & NotesGround turkey (white or dark) is a wonderful substitute. Just like chicken, turkey is another lean ground meat that plays particularly well with the masala spices. Turkey is poultry, so cook it just as you would the chicken, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.Use spinach for extra volume and nutrition. The spinach is optional, but it adds a generous amount of volume and nutritional value. It also gives me an excuse not to have to make a salad. 🙂If Chaat masala is unavailable, a teaspoon of lime juice is the closest substitute.Do a taste test- this is the only time you can adjust the seasoning to your liking.Cut a sheet of parchment paper into 8 squares. This makes the touchless patty technique much easier. Plus, it creates a seamless approach to storing and freezing the patties.Create a divet for grilled burgers. The ground meat has a tendency to puff in the center when grilled at such a high heat, which can lead to uneven cooking. A quick trick to prevent this – use the spoon and create a shallow impression in the center of the burger patties before grilling.Use a sheet of aluminum foil on an outdoor grill. The foil ensures the chicken burgers cook evenly. Just make sure to lightly grease it with cooking spray or olive oil to prevent sticking.If making the grilled onions, add a pinch of salt at the beginning. This helps the onions release their juices and caramelize faster.Bun, sauce, lettuce, burger patty, grilled onions, tomato slice, sauce, bun. This is the ideal order in my opinion to ensure maximum crispness!Double the recipe and freeze. This recipe can easily be doubled for easy meal prep. Simply score the mix into eight portions rather than four and prepare 16 parchment liners. Once the burgers are shaped on the parchment liners, stack them together with another parchment liner and place them in two plastic freezer storage bags. Seal tight, label, date and store in the freezer for up to 3 months.More Sandwich Recipes From My KitchenVeggie Burger: Golden brown bean-patty sandwiched between butter-toasted buns and smothered in sweet and spicy Sriracha-mayo sauce.Quinoa Veggie Burger: Quinoa, potatoes, peas, onions and Indian spices create a tasty vegetarian burger pattyTandoori Chicken Sliders: Mini-burgers made with marinated grilled chicken, buttery-soft slider buns and dressed with a spicy cilantro-chutney spread★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.Masala Chicken BurgerAneesha GuptaThese Masala Chicken Burgers are packed with classic Indian spices to create an insanely flavorful (and leaner) homemade patty cooked on the Stove, Grill, Oven or Air Fryer.4.5 from 8 votes Print Recipe Pin Recipe Add to CollectionINGREDIENTS  1x2x3x1 lb. ground chicken (see notes for substitute)2 tablespoons olive oil (more for greasing)¾-1 cup onion, finely chopped about ½ medium onion2 tablespoons serrano chili 2 chilies seeded, ribbed and finely chopped (or 1 jalapeno)1 tablespoon minced ginger (1-inch ginger root)1 tablespoon minced garlic (about 3 cloves)¼ cup chopped cilantro leaves and light green stems only1-1½ cups chopped baby spinach heaping cup (optional)Spices & Seasoning1 teaspoon himalayan salt or sea salt (or ¾ teaspoon regular salt)1½ teaspoons garam masala1 tablespoon ground coriander1 teaspoon ground cumin1 teaspoon chaat masala (see notes for substitute)1 teaspoon red pepper flakes2 teaspoons lime juice fresh, about ½ limeFor Building Burgers4 whole wheat burger buns (or your favorite kind)butter or olive oilfry sauce / sriracha mayo / cilantro chutney / mint chutney for spreading on the bunslettuce (butter lettuce or romaine goes well here)grilled onions (see ‘how-to’ instructions below)tomato slicesINSTRUCTIONS Mix All IngredientsIn a large mixing bowl, add ground chicken, olive oil and all the other ingredients. Using a fork or spatula, mix everything really well.Do a Taste TestAdd about a teaspoon measure of the chicken patty mix to a bowl or a plate and microwave on high for 12-15 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly.Make Patties (Touch-less Patties)Using a large spoon, roughly score the ground chicken mix in the bowl into 4 portions.Line a baking sheet or board with individual patty sized parchment squares (see notes). Fill a bowl with tap water. Using the spoon, scoop out one portion and place it on the parchment liner. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty.If grilling it outdoors, gently press down the spoon in the middle, creating a small impression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet or oven.Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. At this point, you can freeze any excess patties in a large ziplock bag. For cooking, use one of the following methods:Cook Chicken Burger Patties on StoveHeat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a tablespoon of olive oil. Add the chicken patties about 1 inch apart. Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked though. If using a meat thermometer, the center of the patty should record a temperature of 165°F or higher. Remove and keep aside.Chicken Burger Patties on the GrillHeat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil. Place the chicken patties on the greased foil. The foil ensures even cooking of the chicken patty and prevents is from burning. Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through.Oven Broiled Chicken BurgerPlace the patties on a lightly greased aluminum lined baking sheet. Arrange the top rack so there is a 3-inch clearance from the broiler plates. Place the sheet on the top shelf and broil for 8 minutes. Flip the burgers and cook another 2-3 minutes on the second side.Air-Fryer Chicken BurgersGrease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook on 360°F for 8 minutes. Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.Grilling OnionsPeel and cut a large onion into ¼ inch slices. Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the onion rings and sprinkle a pinch of salt. This helps them caramelize faster. Flip onion rings after a minute and cook for another minute on the other side. The same process can be followed on the grill or airfryer. Remove the grilled onions and keep aside for later.Assemble BurgersSpread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of sriracha mayo, or your preferred condiment, on the top and bottom bun. Layer in the following order to preserve maximum crispness of ingredients – lettuce, burger patty, grilled onions, tomato slices and finally the top bun. EnjoyGround turkey (white or dark) is a wonderful substitute. Just like chicken, turkey is another lean ground meat that plays particularly well with the masala spices. Turkey is poultry, so cook it just as you would the chicken, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.Use spinach for extra volume and nutrition. The spinach is optional, but it adds a generous amount of volume and nutritional value. It also gives me an excuse not to have to make a salad. 🙂If Chaat masala is unavailable, a teaspoon of lime juice is the closest substitute.Do a taste test- this is the only time you can adjust the seasoning to your liking.Cut a sheet of parchment paper into 8 squares. This makes the touchless patty technique much easier. Plus, it creates a seamless approach to storing and freezing the patties.Create a divet for grilled burgers. The ground meat has a tendency to puff in the center when grilled at such a high heat, which can lead to uneven cooking. A quick trick to prevent this – use the spoon and create a shallow impression in the center of the burger patties before grilling.Use a sheet of aluminum foil on an outdoor grill. The foil ensures the chicken burgers cook evenly. Just make sure to lightly grease it with cooking spray or olive oil to prevent sticking.If making the grilled onions, add a pinch of salt at the beginning. This helps the onions release their juices and caramelize faster.Bun, sauce, lettuce, burger patty, grilled onions, tomato slice, sauce, bun. This is the proper order to ensure maximum crispness!Double the recipe and freeze. This recipe can easily be doubled for easy meal prep. Simply score the mix into eight portions rather than four and prepare 16 parchment liners. Once the burgers are shaped on the parchment liners, stack them together with another parchment liner and place them in two plastic freezer storage bags. Seal tight, label, date and store in the freezer for up to 3 months.Note: The nutrition facts below are my estimates and include whole wheat burger buns, but no condiments or toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.NUTRITIONCalories: 409kcal | Carbohydrates: 26g | Protein: 26g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 879mg | Potassium: 849mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1369IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 4mg

Sunshine Pasta Salad (Quick and EasilyIngredientsSunshine Dressing:1 cup mayonnaise1 cup sour cream1/2 cup Dijon mustardZest of a lemon1 tablespoon lemon juice1/2 teaspoon grated garlic1/2 teaspoon kosher salt1/2 teaspoon ground black pepperSalad:1 pound penne pastaKosher salt4 cups red grape tomatoes, halved4 cups yellow grape tomatoes, halved2 cups frozen sweet corn, thawed1 red bell pepper, seeded and cut into strips1 orange bell pepper, seeded and cut in strips1 yellow bell pepper, seeded and cut in stripsOne 16-ounce jar banana peppers, drained and sliced1 lemon, sliced, for garnishing

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