Chef Kiosha's Chicken Tikka Burger
The ideas were simmering.
A little inspiration here; a pinch of refinement, there. A sprinkle of ingenuity, here; a generous ladle of – wait, what’s that, Chef?
It was a little like an afternoon in our kitchen when the recipe for the devastating Chicken Tikka Burger, an addition to our relaunched menu late last year, was conceptualised. Senior Sous Chef Godfrey Kinyanjui asked the team what they could put on the menu that was fresh, local and different. “I was thinking of tikka for some reason,” sous chef Kiosha Ramdut recalls. “Then, I thought ‘tikka burger!’ Tikka is something I enjoy, but I have not seen on a burger, before.”
The burger has joined the cast of superstars at the Fig Tree and is an easy favourite, with its succulent pieces of chicken breast languishing in lashings of a rich, proudly North Coast masala sauce. I managed to twist Chef Kiosha’s arm to share the recipe!
Try it out, and let us know how you did.
- 1 burger bun
- 2 leaves butter lettuce
- 1 slice tomato
- 2 onion rings
- ½ tbsp mayonnaise
- 250g chicken fillet
- 80g tikka sauce
- 50g prego sauce
- 5g Cajun spice
- 5g paprika
- ½ tbsp Dijon mustard
- 2g coarse pepper
- 1 clove garlic
- 3 tbsp canola oil
- ½ tbsp chicken stock granules
- The star of the burger is undoubtedly the authentic tikka sauce/marinade, which is unique to our kitchen (don’t worry; we’re letting you in on the secret!) Put the prego sauce, Cajun spice, paprika, Dijon mustard, pepper, garlic, chicken stock granules and Canola oil into a food processor and blitz. Once combined, add to the tikka sauce.
- Cut the chicken fillet into strips - not too thin – and drop them into the sauce. We let ours marinate for 24 hours…and, this is why the chicken is so soft and juicy!
- In a skillet over medium heat, heat oil and add the marinated chicken strips. Flip them until they are golden. They cook quite quickly and remain soft because of the marinating.
To assemble your burger:
- Spread the mayo on the bottom half of the burger bun. Then, layer your lettuce, onion, tomato and chicken strips.
- Pour the sauce left in the skillet over the burger. Here, you may get creative and add any other toppings you like: avocado, cheese, onion rings; even coleslaw. Though, there’s so much flavour on this burger, we recommend you enjoy as is!
Chef Kiosha’s Tips:
- If you aren’t keen to have a burger, you may enjoy your saucy chicken strips in a wrap, pita or over a few fresh greens; as a salad. Or, over a giant mushroom like we serve the banting option in the Fig Tree.
- If you want the best flavour out of your chicken, you must let the meat marinate for 24 hours. Trust on this one.
- For those brave souls who like it extra spicy, drop some red hot chillies into your marinade.