I’ve had these on the to-do list for years, since they appeared in good food magazine. It’s basically just marinating chicken and then serving it in a burger bun, but it’s delicious. I marinated it all day, having prepared it in the morning, but you could also do it the night before. I just put it in a casserole dish and covered it with foil in the fridge. I served this with a kind of spinach and paneer dish, in which I actually replaced the paneer with feta which needed using up. Chips would have been nice but with the ciabatta bun would be a naughty carb overload for a weeknight! I made three with this amount.
1 chicken breast and 1 ciabatta bun per person
1 tbsp tomato purée (I used ketchup)
100ml natural yoghurt
Thumb sized ginger, finely grated
2 cloves garlic, crushed
1 tbsp garam masala
1/2 tsp cinnamon
1/2 tsp cayenne pepper
Stir the marinade ingredients together in a casserole dish
Place the chicken in and mix a bit, so it’s fully coated. Then place in fridge to marinate
When you’re ready to cook it, you should ideally grill or barbecue it. However I was lazy and just ovened it
Serve in a ciabatta bun with lettuce, tomato, natural yoghurt and mango chutney, or a mix of these. The recipe suggests a chutney recipe to go with it, but I ignored this as it was too heavy on the onion for Chris.
In future I would scrape the marinade off Panther’s before cooking it, as the marinade itself was quite spicy and she said it burnt her tongue too much. But we loved it!