Mugh-Chicken Burger with Parsley and Corn

Yesterday, we went to a shopping mall and after a two hours of tiring shopping we headed towards our favorite place McDonald's. Though I was not feeling that much hungry, but when I took the first bite of the chicken burger there, I could not stop before I finished my plate. Suddenly my husband said that he never got this taste in any other burger anywhere and at that moment a question popped up in my mind " Can I change his verdict?" I mean, I have tried so many recipes and every dish had a wow effect......so why not try my hands in burger? It is a simple and easy recipe, but at the same time tasty too. So today morning I invented my very own Mugh-Chicken burger.

The name 'Mugh' is a short form for Mughlai. Yes, don't get shocked....I will unfold story later. So here is the list of ingredients that I have used :

Ingredients :

1. Big round bun (cut into half)- 2
2. Britannia cheese slices- 2
3. Parsley (chopped)- 1/2 cup
4. Sweet corn- 1/2 cup
5. Cabbage leaf (large)- 2
6. Chicken pieces (boneless)- 7 to 8
7. Black pepper powder- 1/2 tsp
8. White vinegar- 1 tbs
9. Worcestershire sauce- 1 tsp
10. Salt to taste
11. Ghee- 1/2 tbs
12. Bread crumbs
13. Corn flour- 2 tbs
14. Maida (All purpose flour)- 2 tbs
15. Olive oil
16. Tomato (roundly sliced)- 1
17. Burger mayonnaise- 2 tbs
18. Tomato ketchup- 1 tbs


Procedure :

The cabbage leaves should be freshly broken from the cabbage and cut into nice petal shape. Dip the leaves in warm water (with a little salt into it) before use. This is done to remove any kind of dirt from them and also to keep the leaves a little crunchy....so that when you will bite them, you  get a munching sound.

The most important part is the chicken tikki that you are going to place in between the buns. So for this first heat 2 tbs oil in a kadhai and add the washed chicken pieces to it and fry them over high flame. This will give a nice brownish tinge to the chicken. After 5 minutes start mashing roughly the chicken pieces with the help of your spatula. Now add the pepper, vinegar , Worcestershire sauce and salt to it. Mix well. Add 1/2 cup of bread crumbs and the ghee to it. Mix it properly and add a little water.

After cooking for 2 to 3 minutes turn off the heat. Now you may be wondering why I have added ghee to it...simply because ghee has a nice binding property. And do you remember the "mughlai story" that I have mentioned earlier.....it is because of this ghee which adds a nice aroma to your chicken tikki and a flavor that reminds you of a mughlai dish. Make medium balls from that mixture and press them to form a flat tikki. Keep these tikki in the refrigerator for 20 minutes so that they retain their shape.

Now make a smooth batter of corn flour and maida. The batter should be of a little pouring consistency. Now dip the chicken tikkis into this batter and then roll in the bread crumb and shallow fry them in 2 to 3 tbs oil in a flat surfaced frying pan. By shallow fry I mean that the tikkis should be half submerged into the oil. Now turn them after 3 to 4 minutes and cook the other side. Remove them and keep on a paper napkin.

Next add sweet corn , tomato ketchup , parsley , salt and a little pepper in a pan and cook them for 3 minutes. Now decorate your burger. First grill the back side of the bun in the microwave for 2 minutes (if you do not have a microwave you can do it easily on a tawa). Then spread the mayonnaise on the inner side of the lower half of the bun and on top of that keep the cabbage leaf in such a way that it forms a bowl shape. Put 1 tsp of the corn mixture on top of the leaf and then the chicken tikki and at last the cheese slice. Place one or two slices of the tomato and cover it with the remaining upper part of the bun.
Grill it till the cheese melts a little and done!!

What are you waiting for?? Take a bite....