Fried Chicken Tikka Bhaji Loaded Burger

I make no apologies for saying that this burger genuinely lives up to both its name and appearance.

This fried chicken tikka burger brings together big flavour and proper texture in all the right ways.

This recipe is a Matt Hutson special after I asked him to ditch the curries for one night only, and create a fusion dish that would have the nation salivating – and I think we can say that’s mission accomplished.

It starts with tender chicken thighs marinated in the Matt Cooper Bites Tikka Spice Blend, packed with all the familiar tikka spices you love. But instead of a standard coating, the chicken is battered in our Onion Bhaji Mix, which gives it a light, crisp, spiced crunch that’s different from your usual fried chicken – more flavour, more texture, more interesting but most importantly, even crispier. The rice flour used in the bhaji mix gives both the bhaji and the tikka one hell of a crunch. Can you think of anything better than fried crispy chicken tikka?

Then we doubled down. Inspired by those KFC hash brown burgers but miles better, we add a freshly fried onion bhaji right into the burger. Made with the same mix, it’s golden, crispy, and brings a nice extra bite – like a spiced, oniony fritter layer that adds a load of character. It also balances the flavours between the meat and bhaji pretty nicely.

We decided to layer this with a couple of slices of fake American style cheese. As it melts, it binds all the items together as you take a bite into it.

It’s a simple idea, but it really works – especially if you like burgers with a bit of contrast and a lot of flavour. Great for a weekend cook or something a little different if you are having friends or family around – or if you are trying to impress someone!

What sauces and topping should I use?

Now this is where Matt and I disagree on toppings and sauces. Matt isn’t a huge fan of mayonnaise, so he opted for mango chutney and a bit of salad.

If you were asking me, I’d be adding lettuce, tomato and mayonnaise to this burger. I’ve also toyed with adding my mint and coriander popadom style dip to the burger instead of mayo. If you are doing this, reduce the milk content by 75% to ensure a thicker more applicable sauce can be used to top the burger.

You can purchase the Onion Bhaji Mix and the Bright Red Tikka Bundle over on our shop.

Key Points

• If you are using food colouring, try and wear gloves when handling. It’s a nightmare to get off your skin but you can do it with a mix of bicarb and vinegar scrub.
• To gauge whether the oil is hot enough in the pan, take a small piece of onion and add it to the oil. If it floats and bubbles, the oil is hot enough.
• You can air fry both the bhajis and the tikka but it is not advised as it will considerably reduce the quality of the dish.