One for the weekend: Spicy chicken burger recipe

When it comes to Indian food, we can’t get enough of that extra bit of spice. That’s why Reza’s Indian Spice recipe book by Reza Mahammad (Quadrille) is such a winner. Reza, who owns Star of India restaurant (a favourite of Hugh Grant) is a regular on TV, and has his own show Spice Prince of India. We tried his Spicy Chicken Burger recipe and loved it and we hope you do too…

This book is packed full of delicious meals inspired and conjured up by Reza’s time in India, France and England. You can make a quick dish, slow burners or just give a traditional burger that spicy twist. Once you’ve made them you’ll never want to eat a plain burger again. ‘This burger is in a league of its own!’ says Reza. ‘Minced chicken can be boring, but the mushrooms in this burger mix make it stay lovely and juicy and the spices send it to a heavenly level. Serve the burgers in toasted buns, with sliced onion and tomato, lettuce leaves and chutney.”

Spicy chicken burger recipe by Reza Mahammad

Ingredients

1 heaped tsp cumin seeds 100g mushrooms

500g minced chicken

1 onion, grated

2 tsp grated root ginger

2 tsp crushed garlic

1–2 green chillies, deseeded if you like, finely chopped

3 tbsp chopped coriander leaves finely grated zest of 1 lime

2 tsp garam masala

salt

freshly ground black pepper vegetable oil

Method

Put the cumin seeds into a dry frying pan over a medium heat and stir until they are fragrant and have turned a shade darker. Tip into a mortar and grind to a powder with the pestle.

Blitz the mushrooms in a food processor. Put all the ingredients except the oil into a mixing bowl, knead well and combine thoroughly. Cover and refrigerate for 30 minutes or so. Divide into eight portions and form each into a burger shape.

To cook, you can shallow-fry the burgers over a medium heat in a frying pan or on a griddle. For a healthier option, lightly brush the burgers with oil and place on a rack under a hot grill. Turn halfway through cooking. In either case, the burgers should only take three minutes each side. Check they are thoroughly cooked: cut a burger through to the middle, it should be white with no trace of pink.

Tomato and ginger chutney

A great relish for your burger, this is a wonderful all rounder.

Ingredients

3 tbsp vegetable oil

1⁄2 tsp asafoetida

1⁄2 tsp chilli powder

5 tbsp chopped root ginger 250g tomatoes, diced

1 tbsp tomato purée

200g jaggery or brown sugar 2 tsp mustard seeds

20 fresh curry leaves

5 dried red chillies, halved

Method

Heat 2 tbsp of the oil in a pan and, when hot, add the asafoetida and chilli powder. Allow to sizzle, then add the ginger and cook for two minutes. Add the tomatoes and tomato purée and cook until the tomatoes begin to break down. Add the jaggery and 120ml of water and cook on a low heat for 10 minutes, or until the mixture thickens.

Put the remaining oil into a frying pan over a high heat. When very hot, add the mustard seeds, curry leaves and dried chillies. Add to the chutney. Stir and add salt to taste.

Taken from Reza’s Indian Spice, Eastern recipes for Western cooks by Reza Mahammad (Quadrille).

Looking for delicious artisan foods? Check out the food promotions at ACHICA

The ACHICA Living blog brings you style inspiration from ACHICA.

Already a member of ACHICA.com? Click here for current shopping promotions.

Not yet a member? It’s free to join ACHICA.com to get your daily dose of shopping promotions.

Like the ACHICA Facebook page here.

Follow ACHICA on Twitter here

Follow ACHICA on Pinterest here

For beautiful furniture, accessories and daily design ideas for your home and lifestyle, shop at ACHICA.

Tweet

You might also like

• Terence Conran on the perfect way to refresh your room
• Editor’s Style List: Desirable buys for your home and garden
• Top 5 Daily Design Ideas from ACHICA