TANDOORI CHICKEN BURGERS

TANDOORI CHICKEN BURGERS

Serves 4

Syn Free

125g FF natural yoghurt
Juice of half a lemon
3 cloves of garlic, crushed
2 tsp. finely grated root ginger
1 tsp. ground cumin
1 tsp. hot chilli powder (or whichever strength you prefer)
1 tsp. ground coriander
Half tsp. ground turmeric
2 skinless chicken thighs, halved crossways

Combine the yoghurt, lemon juice, garlic, ginger and spices in a medium-sized bowl.
Add the halved chicken thighs, turning until fully coated.
Cover and put in fridge for at least four hours but, preferably overnight.
Spray a large frying pan well with Frylight and place over a high heat.
Cook the chicken thighs for about 4 minutes on each side or until cooked through and golden.
Serve on HEX bread rolls with salad, red onion and maybe some Synned mango chutney.

Patak's Mango Chutney - 2 level tbsp. = 3 Syns.