Ingreadient :

Chicken Kabab Burgers

• 750 grams (1 pound, 10 ounces) minced chicken thighs
• 1 tablespoon full-fat Greek-style yogurt
• 1 tablespoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt
• 3 green chiles, finely chopped
• 1 onion, finely chopped
• 2 small tomatoes, chopped
• 2 tablespoons coriander leaves, chopped
• 1 egg, beaten
• Vegetable oil, for frying

To serve

• 12 burger buns (or naan or pitta bread)
• Chutney (optional)
• 1 red onion, sliced into 12 rings

Anara's Jhal Chutney

• 1 tbsp vegetable oil
• 3 dried red chillies, broken in half
• 2 Indian bay leaves (tej patta)
• 2.5cm/1in piece fresh root ginger, peeled and grated or cut into thin slivers
• 1 sweet pineapple, skin cut off and flesh cut into small cubes with any juice reserved
• 2 tbsp caster sugar, plus extra if needed
• 1 tsp rock salt, plus extra if needed

Dhania Pudina Chutney

• 1-cm piece of fresh ginger
• 100g fresh mint leaves, shredded
• 100g fresh coriander leaves and upper stems,
  roughly chopped
• 3 green chillies
• 2 tbsp fresh lemon juice
• 1 tbsp brown sugar
• 1 tsp salt
• 4 tbsp cold water

Direction :

Chicken Kabab Burgers

1. Put the minced chicken in a bowl and add all the remaining ingredients (except the oil); mix well. Oil your hands and divide the mixture into 12 pieces. Roll each piece into a ball and then flatten to a patty. Each kabab should be 2 centimeters (3/4 inches) high. Cover the kababs to prevent them from drying out.
2. Heat the oil in a frying pan over high heat. To test that the oil is hot, cut one of the onion slices in half and dip the tip into the oil—it should start to sizzle immediately. If not, heat the oil for a bit longer and check again. Reduce the heat to medium and after 30 seconds slip the kababs from the edge to prevent the oil from splashing and burning your hand. Do not overload the pan. Fry the kababs in a single layer with enough space for you to turn them safely, until well-browned on both sides and cooked through.
3. Slice the open burger buns and spread both sides with a thin layer of chutney, if using. Top with a kabab and a slice of onion.

Anara’s Jhal Chutney

1. To make the chutney, heat the oil in a deep saucepan over a medium–high heat. Add the chillies, followed by the bay leaves and ginger, and stir for a few seconds until the ginger starts to darken (but do not allow it to brown). Add the pineapple chunks, any reserved juice, sugar and salt and stir for a few minutes, then add 350ml/12fl oz water. Let the mixture come to the boil then reduce the heat and simmer, uncovered, until the chutney thickens and looks glossy. Taste and add more salt or sugar if required. This chutney can be served warm or at room temperature and can be kept in a sealed container in the fridge for 2–3 days.

Dhania Pudina Chutney

1. Place all the ingredients in a food processor and blend to a smooth paste. Alternatively, grind each ingredient separately using a pestle and mortar, then mix together in a bowl. Serve immediately, or cover and keep in the fridge for up to 2 days.