Chicken Tikka Patties with Yoghurt Mint Sauce
Chicken: 2 breasts, skinned
Bread: 2 slices, white, toasted, crumbled
Yogurt: 2 tbsp
Garlic: 1 clove, garlic
Pepper: 1 each, red, chilli, chopped
Coriander: 1 tbsp, chopped
Ginger: peeled, grated
Turmeric: 1 tbsp
Eggs: 1 each, beaten
Oil: 4 tbsp
Yogurt: 250 ml
Lemon juice: 1 tbsp
Mint: 1 tbsp, fresh, chopped
Pita bread: 1 each, toasted, cut into wedges
Cucumber: 1 each, cut into fine strips
Indian chicken tikka masala recipe over pitta bread with pepper and coriander
Finely chop or mince the chicken breasts and mix with the toasted bread crumbs, yoghurt, garlic, chilli, coriander, ginger, turmeric and beaten egg. Season with salt and pepper and shape the mixture into patties.
To make the sauce, mix the yoghurt with the lemon juice and chopped mint. Season with salt and set aside.
Heat the oil in a wide pan and fry the patties for 2-3 minutes on each side until cooked through and golden brown.
Skewer the patties onto the pitta bread with the cucumber strips and serve with the sauce alongside.
