Perfect at any time of year, but especially great in the summer, this is one of my favourite recipes and the Baharat spices really add a lovely middle eastern hint. Allow enough time to marinade the chicken before you want to start cooking for maximum flavour!
Makes 4 burgers
½ tsp salt
¼ tsp black pepper
1 tbsp baharat spice mix
4 skinless boneless chicken thighs
1 red onion, peeled and cut into rings
4 brioche burger buns
Mixed salad leaves
To make the marinade for the chicken, pour the buttermilk into a bowl and stir in the salt, black pepper and Baharat spice mix. Add the chicken thighs to the yoghurt marinade and refrigerate for at least three hours to let the flavours really come through, and for the buttermilk to tenderise the chicken.
When you are ready to start cooking, add the sliced onion to a separate bowl, separating the rings, and add a little salt, chilli powder and lemon juice, shake to mix and cover.
In a bowl, mix the corn flour with a sprinkle of the Baharat spice mix and a good pinch of salt. One by one, carefully remove the chicken thighs from the marinade, keeping as much yoghurt on the chicken pieces as you can, and roll in the seasoned cornflour. Transfer to a plate and repeat with all of the chicken pieces.
To cook the chicken, you can either shallow fry, deep fry, or bake in the oven, though I prefer to deep fry in sunflower oil for the crispiest chicken. Heat sunflower oil in a deep pan and when it is nice and hot, add the chicken pieces one at a time, reducing the heat and frying for three to four minutes on each side, making sure that the chicken is cooked through.
While the chicken is cooking, warm the brioche buns. Slice each one in half, spread with a little butter and warm, butter side down, in a hot pan, turning over after three to four minutes.
When the chicken is cooked and the buns are warmed, we can assemble the burgers. Add some salad leaves, some of the spiced onions and a piece of chicken. You can add any sauce or chutney that you would like to – I like to add a fruity mango chutney and finish it with some garlic aioli.
You can also serve the buttermilk chicken in thinly sliced strips with salad, instead of in a burger, if you prefer.