Ingredients
The following ingredients have 4 Servings
- 16 oz ground chicken
- 2 tablespoons yellow curry
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 3 tablespoons fresh parsley (chopped)
- 5 tablespoons cardamom pods (seeds finely ground and shells discarded)
- 3 tablespoons golden raisins
- 1/4 cup red onion (chopped)
- 3 green onion (chopped)
- 1 cup plain Greek yogurt
- 4 tablespoons ghee (melted)
- 1/4 cup cucumber (finely chopped)
- 2 tablespoons lemon juice
- 12 small naan breads (for serving)
- major grey chutney (for topping)
- salt & pepper (to taste)
Instruction
- Mix the ground chicken meat with the yellow curry, onion and garlic powder, cumin, and garam masala. Separate the cardmom seeds from their pods and finely grind the seeds. Add to the meat and spice mixture.
- Combine the raisins and mango chutney into the ground meat along with the chopped red onions and half of the chopped green onions. Chill for at least one hour for the flavors to develop and to make the patties easier to handle.
- While the meat chills, stir together the lemon juice, cucumber, and plain Greek yogurt. Chill until ready to serve.
- Form the chilled meat into 4 patties, then season with salt and pepper. Heat a skillet or grill to medium temperature then grease by brushing with melted ghee. Sear the chicken patties on both sides and cook until no longer pink in the center, or until the internal temperature reaches 160-165F. Make sure the juices run clear. Let the chicken patties rest, off the heat, for a few minutes before plating.
- Serve the patties between two pieces of naan. Top with the cucumber yogurt, any remaining mango chutney, sliced red onions, and fresh parsley (or cilantro!) Enjoy!
