- 1 pound ground chicken
- 1 small red onion, chopped
- 1/2 cup chopped fresh cilantro
- 2 tablespoons ground red chile pepper (optional)
- 2 tablespoons non-fat plain yogurt
- 1 tablespoon tandoori paste
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons ground cumin
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1/2 teaspoon garam masala
- 1 cup bread crumbs
- 1 egg
- 2 tablespoons extra-virgin olive oil
- Mix chicken, red onion, cilantro, chili powder, yogurt, tandoori paste, lemon juice, parsley, cumin, red pepper flakes, garlic paste, ginger paste, and garam masala together in a bowl; cover with plastic wrap and marinate in refrigerator for up to 2 days.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir bread crumbs and egg into chicken mixture; form into patties. Arrange patties on a baking sheet.
- Bake in the preheated oven until cooked through, 5 to 8 minutes per side.
- Heat olive oil in a skillet over medium heat; cook burgers in the hot oil until browned, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
04/24/2018
recipepes.com
Tandoori Chicken Burgers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
