BUTTERFLIED CHICKEN TIKKA BURGER WITH GARLIC DRESSING

- METHOD -

Create a mild yet flavourful marinade by mixing together the yoghurt, heaped tablespoons of spice seasoning and the juice of a small lemon (tip: keep a quarter aside for use during the cooking). Butterfly the breasts with a sharp knife. This is done by placing your hand flat on top of a breast and slicing into one side starting at the thicker end - ending at the thin point. Once opened up they should render in a perfect heart shape. Place on a plate and smother both sides generously with the marinade, cover and leave for at least an hour. Refrigerate if left for longer.In the meantime, whip up a cooling garlic yoghurt dressing buy mixing together the above ingredients ending off with a grinding of salt to taste. I love to garnish this type of dressing with lime rind for an added pop and zing.

Either on the barbeque, or in an oiled griddle pan – cook the breasts on a medium to high heat for approximately 8 minutes, turning carefully half way through and taking care not to overcook as chicken breasts tend to become dry. I always like to add a flamboyant squeeze of lemon during the cooking…

Assemble your burger stacks by placing the butterflied chicken tikka breasts into halved, lightly toasted Portuguese bread rolls with a drizzle of garlic yoghurt topped with a little nest of fresh rocket leaves (optional) and a grind of sea salt. Serve immediately with crunchy root vegetable crisps. Hello flavour!

Recipe concept, styling and photography by: Nancy Hoepner | www.heartistry-cpt.co.za