Butter chicken Burger

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the chicken breasts lengthwise so that they are evenly thick.

Step 2

Mix the chicken breasts with the yogurt and spices and leave to stand in the fridge for at least 30 minutes, preferably overnight.

Step 3

Chop the onions, garlic and ginger.

Step 4

Heat half the butter in a frying pan over a medium-high heat and add the onions. Sauté for approx. 3 mins.

Step 5

Add the garlic and ginger and fry again for 2 minutes.

Step 6

Now stir in the spices and fry for approx. 2-3min.

Step 7

Add the cashews and simmer for approx. 3 mins.

Step 8

Finally, stir in the chopped tomatoes and reduce the heat to medium. Put a lid on the pan and allow the sauce to simmer for approx. 15 mins.

Step 9

Then puree the sauce with a blender or hand blender until you have a homogeneous mixture.

Step 10

Pour the sauce back into the previous pan and stir in the cream over a medium heat. Simmer again for 15 minutes over a low heat with the lid on

Step 11

Finally, stir in the remaining butter.

Step 12

Heat the oil in a pan.

Step 13

In the meantime, roll the chicken breasts in the flour one by one so that they are completely coated.

Step 14

Then deep-fry the chicken patties in the oil for approx. 4 mins. until crispy and golden brown.

Step 15

Heat some butter in a pan and fry the burger buns until golden brown.

Step 16

Finely chop the parsley.

Step 17

Place a chicken on the bottom half of a burger bun and top with a little sauce and parsley. Finally, place the other half of the bread on top. Do the same with the other burger buns.