The Cook Book

Masala Crispy Burger Recipe

Masala Crispy Burger
Hiya! Today we will discuss about Masala Crispy Burger Recipe

Ingredients

  • For Marination:
  • Chicken breast 4 (boneless)
  • Mustard powder ½ tsp
  • Oyster sauce 2 tbsp
  • Black pepper 1 tsp (crushed)
  • Salt 1 tsp
  • For batter:
  • Flour 6 tbsp
  • Corn flour 2 tbsp
  • Baking soda 1tsp
  • Egg 1
  • Milk 6 tbsp
  • Bread crumbs 1 cup
  • For Assembling:
  • Mayonnaise 6 tbsp
  • Tomato 2
  • Lettuce ½
  • Buns 4

Cooking Directions

  1. Marinate the chicken breasts with oyster sauce, salt, black pepper and mustard.
  2. Let it marinate for 1/2 hour.
  3. In another bowl put batter ingredients except bread crumbs, mix thoroughly and make batter.
  4. Dip the chicken breasts in the prepared batter then coat by breadcrumbs and then deep fry until cooked.
  5. Take bun cut between and spread mayonnaise on the buns.
  6. Put a leaf of lettuce and fried chicken breast in bun and tomato close bun and serve.

Masala Crispy Burger Recipe

Most Popular

Latest Recipes

salt cod 3 1

Salt cod with root vegetables, cream & bacon

Choose a dish that will fit the cod and sprinkle salt into it 1.5cm deep. Feel along the fish to see if there are any bones, pull them out out if there are. Put the cod on top, skin-side down. Sprinkle another 1.5cm salt over the top, cover and chill for 24 hours. Remove the salt cod, rinse and soak for about 12-24 hours, changing the water until it doesn’t taste too salty. Cut the cod into four fillets.

Heat oven to 180C/160C fan/gas 4. Pour half the stock into a pan with the carrots, and the other half into a pan with the swede. Add enough water to just cover the vegetables in each pan. Cook each one until the vegetables are almost completely tender and the liquid has been absorbed (the swede will cook more quickly than the carrots), this can take up to 15 mins depending on the size of your pans. Put the vegetables in a small gratin dish. Season. Heat the cream until boiling, then add the parsley, mustard, seasoning and lemon juice. Pour over the vegetables and bake in the oven for about 20 mins. The top should be golden.

Meanwhile, put the cod fillets in a sauté pan and cover with water. Bring to the boil and immediately turn the heat down low and poach for about 8 mins, or until the cod is tender (salted cod never gets as soft as fresh cod).

Heat the butter in a pan and add the bacon. Sauté until golden and the fat is crisp, but be careful not to let the butter burn. Divide the vegetables between four plates, set the cod on top and spoon over the bacon and butter.

Untitled 1 3

Delicious Bubble Pizza Recipe

When pizza sauce forms bubbles and meatballs softens. Remove and add pepperoni stir spoon to mix keep a side. Now unroll dough into rectangle and cut 8 strips and make 6 pieces of each strip now you have 48 pieces of the dough.

recipe image legacy id 1283503 8

Mexican bean chilli

Fry the onion and red pepper in olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add the chilli powder and cook for a few minutes before adding the mince. Cook until browned and all the liquid has evaporated. Tip in the baked beans, beef stock and chipotle paste. Simmer over a low heat for 15-20 mins. Season, scatter with coriander leaves and serve with rice and yogurt.

cajun fried shrimp

Cajun fried shrimp

Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.

Coat the prawns in ½ tbsp Cajun spice mix. Decant the buttermilk into a bowl and give it a good stir to loosen slightly. In another bowl, mix the polenta, cornflour, mustard powder and remaining Cajun spice mix together.

Fill a deep frying pan 2 inches full with oil. Heat to 180C on a cooking thermometer, or until a piece of bread browns in 20 seconds when it is dropped in the oil. Dip each seasoned prawn briefly in the buttermilk then coat in the flour mixture. Fry the prawns for 1-2 mins on each side until golden brown and curled. Drain on kitchen paper, then serve with the mayo and lime wedges for squeezing over.