The Keralan Chicken Thigh Burger

Crispy Keralan-spiced chicken served in a toasted mini naan with sweet mango ketchup, fresh rocket and cooling cucumber yoghurt. Finished with coriander butter for a vibrant balance of spice, sweetness and freshness.

4 COVERS

A fork and knife crossed over each other on a white circular background.

This recipe features

Download Burger inspiration here>

INGREDIENTS

Marinade:

8 x 60g Chicken Thighs - boned and skinned‍ ‍
50g Major Keralan Global Paste
30ml Lemon Juice
150g Yoghurt

Keralan Mango Ketchup:
100g Mango Chutney
10g Major Keralan Global Paste

The Build:
65g Unsalted Butter
16 Mini Naan Bread
32g Rocket
80g Keralan Mango Ketchup
80g Greek Yoghurt
90g Cucumber julienne
10g Coriander - chopped

Dusting:
50g Cornflour
200g Plain Flour

Batter:
1000g Flour
25g Cornflour
80g White Wine Vinegar
2000g Sparking Water
20g Major Keralan Global Paste

METHOD

  1. Marinate the chicken with yoghurt, lemon juice and Keralan paste for 2 hours.

  2. Make the Keralan mango ketchup by blitzing the mango chutney and Major Keralan Global Paste.

  3. Mix the yoghurt and cucumber julienne.

  4. Make the batter by whisking the ingredients together. Combine the dusting mix.

  5. Dip the chicken thighs in the dusting mix then dip in the batter and deep fry at 180℃ until golden and 75℃.

  6. The build: Toast the naan. Mix butter with the coriander and brush it on the naan when toasted.

  7. Spread the ketchup on the base naan then add the rocket, 2 pieces of chicken, cucumber mix and the top naan.

ALLERGENS: Gluten, Milk, Sulphites