Chicken Pakora BurgersChicken Pakora BurgersChicken Pakora Burgers
Transform your burger night with these extraordinary pakora-style chicken burgers. Succulent chicken breast is brined for exceptional juiciness, then coated in an aromatic, spice-infused batter and fried to crispy perfection. Served in toasted buns with homemade pakora sauce, vibrant coriander chutney, and finished with fresh crisp toppings. This fusion creation delivers all the warming spices of Indian street food in a satisfying handheld format that's perfect for casual entertaining or weekend family meals.
Prep Time
4h 0m
Cook Time
25m
Servings
6 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the chicken
- Chicken breast6 pieces
- Water2 litres
- Salt50 g
- Sugar25 g
- Lemon peel2 pieces
- Fresh ginger5 slices
- Garlic cloves, crushed2 cloves
- Fresh coriander1 handful
- Coriander seeds1 tsp
- Cardamom pods5 whole
For the Pakora Coating
- Lemon, juiced1/2 lemon
- Garam masala2 tsp
- Kashmiri chilli powder1 tsp
- Ground turmeric1 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Nigella seeds (or caraway seeds)1 tsp
- Egg1 whole
- Chickpea flour3 tbsp
- Cornstarch3 tbsp
- Oil for frying as needed
For the Pink Pakora Sauce
- Natural yoghurt2 heaped tbsp
- Tomato ketchup1 tbsp
- Mint sauce2 tsp
- Kashmiri chilli powder1 tsp
- Lemon juice a squeeze
- Salt a pinch
For the Spiced Butter
- Butter120 g
- Kashmiri chilli powder1/2 tsp
- Garam masala1/2 tsp
- Salt1/2 tsp
- Garlic, minced1/2 tsp
- Root ginger, minced1/2 tsp
- Fried curry leaves2 stems
For the Coriander Chutney
- Green chillies3 whole
- Fresh coriander1 bunch
- Unsalted roasted peanuts40 g
- Brown sugar1 tsp
- Lemon juice1 lemon
- Salt a pinch
- Water or olive oil as needed
For Assembly
- Burger buns6 whole
- Red onion, thinly sliced1 small
- Crisp lettuce6 leaves
- Lemon wedges as needed
Transform your burger night with these extraordinary pakora-style chicken burgers. Succulent chicken breast is brined for exceptional juiciness, then coated in an aromatic, spice-infused batter and fried to crispy perfection. Served in toasted buns with homemade pakora sauce, vibrant coriander chutney, and finished with fresh crisp toppings. This fusion creation delivers all the warming spices of Indian street food in a satisfying handheld format that's perfect for casual entertaining or weekend family meals.
InstructionsInstructionsInstructions
For the brined chicken: Begin by dissolving 50g salt and 25g sugar in 100ml boiling water. Add this mixture to 2 litres of ice-cold water, then introduce the aromatics: lemon peel, ginger slices, bashed garlic, coriander root, coriander seeds and cardamom pods. Chill the brine thoroughly. Lightly score your chicken breast and submerge in the cold brine. Refrigerate overnight for best results, or at minimum for 3-4 hours.
For the pakora coating: Remove the chicken from the brine and pat thoroughly dry with kitchen paper. Place in a mixing bowl and toss with the juice of half a lemon, ensuring even coverage. Allow to sit for 5 minutes to let the acid begin tenderising the meat.
Add all the dry spices to the chicken (garam masala, Kashmiri chilli powder, turmeric, cumin, coriander and nigella seeds), massaging thoroughly to coat each piece evenly. Next, add the beaten egg and mix well. Finally, incorporate the chickpea flour and cornstarch, working everything together until the chicken pieces are completely coated in the spiced batter mixture.
For the pink pakora sauce: In a small bowl, combine 2 heaped tablespoons of natural yoghurt with 1 tablespoon tomato ketchup, 2 teaspoons mint sauce, 1 teaspoon Kashmiri chilli powder, a squeeze of lemon juice and a pinch of salt. Stir until thoroughly combined and set aside.
For the spiced butter: Mix 120g softened butter with half a teaspoon each of Kashmiri chilli powder, garam masala, salt, minced garlic and minced ginger. Crush 2 stems of fried curry leaves and fold through. Set aside.
For the coriander chutney: In a food processor, combine 3 green chillies, a bunch of fresh coriander, 40g unsalted roasted peanuts, 1 teaspoon brown sugar, the juice of 1 lemon and a pinch of salt. Blitz until smooth, adding a splash of water or olive oil if needed to achieve your desired consistency.
To cook and assemble: Heat cooking oil to 180°C in a deep, heavy-bottomed pan or fryer. Carefully lower the battered chicken thighs into the hot oil and fry for approximately 6-8 minutes, turning occasionally, until deeply golden, crispy and cooked through. Transfer to a wire rack to drain excess oil.
Cut burger buns in half and spread each cut side generously with the spiced butter. Toast in a hot pan until golden. Spread the bottom half of each bun with the pink pakora sauce and the top half with coriander chutney.
Place chicken on the bottom half of each bun, squeeze on fresh lemon juice, and top with thinly sliced red onion and crisp lettuce. Crown with the chutney-spread top half and serve immediately while still warm.
Prep Time
4h 0m
Cook Time
25m
Servings
6 servings
Difficulty
intermediate
IngredientsIngredientsIngredients
For the chicken
- Chicken breast6 pieces
- Water2 litres
- Salt50 g
- Sugar25 g
- Lemon peel2 pieces
- Fresh ginger5 slices
- Garlic cloves, crushed2 cloves
- Fresh coriander1 handful
- Coriander seeds1 tsp
- Cardamom pods5 whole
For the Pakora Coating
- Lemon, juiced1/2 lemon
- Garam masala2 tsp
- Kashmiri chilli powder1 tsp
- Ground turmeric1 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Nigella seeds (or caraway seeds)1 tsp
- Egg1 whole
- Chickpea flour3 tbsp
- Cornstarch3 tbsp
- Oil for frying as needed
For the Pink Pakora Sauce
- Natural yoghurt2 heaped tbsp
- Tomato ketchup1 tbsp
- Mint sauce2 tsp
- Kashmiri chilli powder1 tsp
- Lemon juice a squeeze
- Salt a pinch
For the Spiced Butter
- Butter120 g
- Kashmiri chilli powder1/2 tsp
- Garam masala1/2 tsp
- Salt1/2 tsp
- Garlic, minced1/2 tsp
- Root ginger, minced1/2 tsp
- Fried curry leaves2 stems
For the Coriander Chutney
- Green chillies3 whole
- Fresh coriander1 bunch
- Unsalted roasted peanuts40 g
- Brown sugar1 tsp
- Lemon juice1 lemon
- Salt a pinch
- Water or olive oil as needed
For Assembly
- Burger buns6 whole
- Red onion, thinly sliced1 small
- Crisp lettuce6 leaves
- Lemon wedges as needed
InstructionsInstructionsInstructions
For the brined chicken: Begin by dissolving 50g salt and 25g sugar in 100ml boiling water. Add this mixture to 2 litres of ice-cold water, then introduce the aromatics: lemon peel, ginger slices, bashed garlic, coriander root, coriander seeds and cardamom pods. Chill the brine thoroughly. Lightly score your chicken breast and submerge in the cold brine. Refrigerate overnight for best results, or at minimum for 3-4 hours.
For the pakora coating: Remove the chicken from the brine and pat thoroughly dry with kitchen paper. Place in a mixing bowl and toss with the juice of half a lemon, ensuring even coverage. Allow to sit for 5 minutes to let the acid begin tenderising the meat.
Add all the dry spices to the chicken (garam masala, Kashmiri chilli powder, turmeric, cumin, coriander and nigella seeds), massaging thoroughly to coat each piece evenly. Next, add the beaten egg and mix well. Finally, incorporate the chickpea flour and cornstarch, working everything together until the chicken pieces are completely coated in the spiced batter mixture.
For the pink pakora sauce: In a small bowl, combine 2 heaped tablespoons of natural yoghurt with 1 tablespoon tomato ketchup, 2 teaspoons mint sauce, 1 teaspoon Kashmiri chilli powder, a squeeze of lemon juice and a pinch of salt. Stir until thoroughly combined and set aside.
For the spiced butter: Mix 120g softened butter with half a teaspoon each of Kashmiri chilli powder, garam masala, salt, minced garlic and minced ginger. Crush 2 stems of fried curry leaves and fold through. Set aside.
For the coriander chutney: In a food processor, combine 3 green chillies, a bunch of fresh coriander, 40g unsalted roasted peanuts, 1 teaspoon brown sugar, the juice of 1 lemon and a pinch of salt. Blitz until smooth, adding a splash of water or olive oil if needed to achieve your desired consistency.
To cook and assemble: Heat cooking oil to 180°C in a deep, heavy-bottomed pan or fryer. Carefully lower the battered chicken thighs into the hot oil and fry for approximately 6-8 minutes, turning occasionally, until deeply golden, crispy and cooked through. Transfer to a wire rack to drain excess oil.
Cut burger buns in half and spread each cut side generously with the spiced butter. Toast in a hot pan until golden. Spread the bottom half of each bun with the pink pakora sauce and the top half with coriander chutney.
Place chicken on the bottom half of each bun, squeeze on fresh lemon juice, and top with thinly sliced red onion and crisp lettuce. Crown with the chutney-spread top half and serve immediately while still warm.