Classic pulled chicken burger with a desi twist. Love butter chicken? Then try this pulled butter chicken burger, easy enough to pile on the chicken and Cole slaw.
For Shredded Chicken
1lb Boneless Chicken
4-5 cups water
4-5 Garlic cloves
1/2 tsp ground Black pepper
Salt to taste
For Butter Chicken Gravy
4 tbsp Butter, divided
1 cup Onions, sliced
1/2 cup Cashews
4 medium size Tomatoes, chopped
1 tsp Ginger garlic paste
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala powder
1/2 cup Heavy whipping cream
1 tsp Dried Kasuri Methi
Salt to taste
Servings - 4
Pressure cook the chicken with water, garlic cloves, crushed pepper and salt for 4 whistles on medium flame.
Let the chicken come to room temperature, shred the chicken using a fork and keep it aside.
Heat 2tbsp butter in a pan, add sliced onions and cashews. Fry until golden brown.
Add the ginger garlic paste and fry for a minute.
Now add tomatoes, red chili powder, coriander powder, cumin powder and garam masala powder. Stir well.
Bring the mixture to a simmer and let it cook for 8-10 minutes until the tomatoes turn soft.
Turn off the heat. Let it cool completely.
Transfer the paste to a blender. Blend into a smooth paste.
Return the paste to the cooking pan over medium heat, add the shredded chicken and mix well.
Stir in the heavy whipped cream and kasuri methi. Combine well and cook for 2-3 minutes. Turn off the hear and keep it aside.
Cut the Brioche buns in halves, spread butter on the cut side of buns. Place them on a pan and toast them on low flame until lightly browned.
Spread the butter chicken mixture on one half of the bun, top it with Coleslaw. Sandwich together with other half of the bun and serve.