Recipe
Why make it
A street-style burger with a soft chicken and chana daal shami patty, a fried egg on top and a garlicky chilli mayo. Cook the patties ahead and finish in minutes.
Serves 4
+ 21 more in the full recipe
Step 1 of 10
Rinse the chana daal and soak it in plenty of cold water for 30 minutes. Drain well.
Step 2 of 10
Put the drained daal, chicken mince, quartered onion, 4 garlic cloves, ginger, dried chillies, cumin, coriander seeds, peppercorns, cardamom, cinnamon, salt and 400 ml water in a pot. Break up the mince with a spoon as it heats,…
Step 3 of 10
Cover, lower the heat and simmer for about 30 minutes, stirring now and then, until the daal is soft enough to crush between your fingers and the chicken is cooked through (74°C inside). If any liquid remains, uncover and cook on…
Step 4 of 10
Let the mixture cool for 10 minutes. Pick out the cinnamon stick and cardamom pods, then grind the rest in a food processor into a thick, slightly coarse paste. It should hold together when pressed.
Step 5 of 10
Mix in the raw egg, chopped coriander, green chilli and garam masala. With damp hands, shape into 4 patties about 10 cm wide and 1.5 cm thick, slightly wider than your buns.
The last 5 steps are in the full recipe.
Cook’s tip
Make sure the mixture is dry before grinding. Any leftover liquid makes the patties soft and they will break in the pan.
Ready to cook?
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