Our Chennai Masala BBQ Rub is the perfect marriage for chicken. For something a bit a different this really packs a punch as is one of the best burgers I’ve had. I say burger, we enjoyed our in a ciabatta. But this will work equally as well in a burger bun, naan bread or wrap.
With deep spicy flavours our Madras inspired seasoning ‘Chennai Masala’ will bring epic flavour to all sorts of meals. On this occasion it brings a wave of flavour to this chicken burger encrusted in crushed up poppadoms.
- 2 Chicken breasts
- 2 Tbsp Chennai Masala BBQ Rub
- 1 Tbsp flour
- 1 egg
- 25ml milk
- 5 poppadoms
- Mint yoghurt
- Spiced Pineapple & Nigella Chutney
- Fresh mint and coriander
Bash out the chicken breasts between two pieces of cling film until around 1-1.5cm thick.
Mix the rub and the flour together and coat both sides of the chicken.
Leave the seasoning to settle into the chicken and stick for around 30 minutes.
Meanwhile cook the poppadoms. We had some cumin poppadoms and cooked these each in the microwave for about 35-40seconds. Leave to cool for a minute or two. Alternatively you can buy ready popped poppadoms in most supermarkets.
Crush the poppadoms on a plate until the peices are about 5mm and below in size.
Beat the egg with the milk and pour this onto another plate.
You are now ready to get that crust on the chicken. Dip the chicken into the egg mixture, coating both sides. From here then dip the chicken into the crushed poppadoms. Coat each side well and press in the coating if you need to.
Place on a grease proof lined baking tray and leave in the fridge until you are ready to cook.
We had a bake in the oven ciabatta which only took 10 minutes to cook. That went in the oven and we heated up a pan with 5mm of oil in the bottom so we could shallow fry the chicken. Place the chicken into the oil and keep at a medium heat as you don’t want to burn the poppadoms before the chicken is cooked all the way through.
Flip the chicken a couple of times and cook for approx 8 minutes each side until nice and crispy.
Once the internal temperature hits 75c remove the chicken and rest on a little kitchen paper.
Slice open the warm ciabatta and spread some mayo on the base.
Slice the chicken lengthways into two large strips. (If you are having in a burger bun keep it whole)
Place into the ciabatta and spoon over some mint yoghurt (we made with 1 tsp of jarred mint sauce and 1 large tbsp of yogurt).
Spoon over some of our Spiced Pineapple & Nigella Chutney and sprinkle over some fresh mint and coriander.
As I mentioned you can use this chicken in various vessels. Buns, naan breads, wraps etc. You could chop it up into small pieces and have with rice. You get the idea! If we ran our own Smokey food joint one day, this would definitely be on the menu. One of the best burgers I’ve had. Some salty, crispy fries on the side. We hope you give it a try! Don’t forget to tag us in your creations, we love to see what you have been up to in the kitchen.