Tandoori chicken burger with yogurt and red onion

Ingredients

For 1 serving

• Hamburger bun70 g
• Chicken breast140 g
• Nonfat Greek yogurt60 g
• Paprika1 teaspoon
• Garam masala1 teaspoon
• Turmeric1 pinch
• Ground ginger1 pinch
• Red onion20 g
• Lettuce30 g
• Lemon juiceto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Place the chicken breast between two sheets of baking paper and pound it to an even thickness of about 1.5 cm.
2. In a bowl mix half the Greek yoghurt with the garam masala, paprika, turmeric, ground ginger, lemon juice and a pinch of salt; coat the chicken with the marinade and leave it for 15 minutes.
3. Meanwhile peel the red onion and cut it into thin rings; wash the lettuce; mix the remaining yoghurt with a pinch of salt.
4. Heat a griddle well over medium-high heat, scrape off the excess marinade and cook the chicken for 4–5 minutes per side, until deeply coloured with a few charred spots and white in the centre.
5. Cut the burger bun and toast the cut sides for 1 minute, until golden; build with lettuce, the chicken, yoghurt and onion.