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  • PRAWN TAGLIATELLI

    PRAWN TAGLIATELLI

    PRAWN TAGLIATELLI

    Ribbons of pasta with prawns in a rich creamy sauce seasoned with Italian flavours
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    Servings 6 peoples

    Ingredients
      

    • 500 g Tagliatelle (or any of your favourite pasta)
    • 300 g prawns (raw, cleaned and deveined)
    • 3 tbsp olive oil 
    • 200 g cherry tomatoes
    • 2 tbsp chopped garlic
    • ½ cup chopped onion
    • 10-12 fresh Basil leaves (if not available use 1 ½ tsp dried basil)
    • 300 g fresh cream
    • 1 cup cheddar cheese (grated)

    Seasonings:

    • ½ tsp chilli flakes (optional)
    • ¼ tsp cayenne pepper
    • 2 tsp dried oregano
    • Salt to taste

    For garnishing (optional)

    • Olive oil
    • Dried parmesan
    • Chilli flakes

    Instructions
     

    • Boil tagliatelle according to the packet instructions. Do not throw away the water, might need some to finish off in the end.
      In a pan, warm up olive oil and saute garlic and onions. When light brown, add prawns and continue to fry for few minutes. Add all the seasonings along with dried/ fresh basil leaves and continue to stir for another minute. Finally add cherry tomatoes and cook for two more minutes. The tomatoes don’t need to be cooked too much. Also the prawns need not be cooked for long. In fact, they become chewy if overcooked. This whole process needs to be completed on medium high flame. 
      Pour in the cream and add cheese, stir in to mix everything together. As soon as it starts boiling, switch off the flame.
      Add the prepared sauce to the boiled pasta and fold it in nicely. If you need more moisture for the pasta, add the water kept aside when you boiled the pasta, as much needed. We need to finish with a silky finish and not too dry.
    • It tastes best when eaten fresh!
  • VEGETABLE MANCHURIAN WITH HAKKA NOODLES

    VEGETABLE MANCHURIAN WITH HAKKA NOODLES

    VEGETABLE MANCHURIAN WITH HAKKA NOODLES

    Mixed vegetable dumplings in a tangy Indo-Chinese sauce served with noodles
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    Ingredients
      

    For Dumplings

    • 200 g cabbage (grated)
    • 200 g carrots (grated)
    • 50 g spring onions (chopped)
    • 4-5 green chillis (finely chopped use according to your heat preference)
    • Salt to taste
    • 1 tsp ajinomoto (flavour enhancer/monosodium glutamate)
    • 2 tsp garlic crushed
    • 1 tsp crushed red chilli flakes
    • 1 tbsp soya sauce
    • 3 tbsp cornflour
    • 3 tbsp plain flour
    • 1egg
    • Oil for deep frying

    Hakka Noodles

    • 200 g mixed colour peppers or any colour (sliced)
    • 200 g carrots (cut into juliennes)
    • 150 g cabbage (sliced)
    • 1 medium size red onion (sliced)
    • 350 g medium egg noodles
    • 1/2 cup cooking oil
    • Salt 
    • 1 tsp black pepper powder
    • 2 tsp ajinomoto (flavour enhancer/monosodium glutamate)
    • 3 tbsp light soya sauce (use half the quantity if using dark soya sauce)

    Instructions
     

    For dumplings

    • Mix in all the ingredients except the oil and make a batter. The vegetables will release some moisture when mixing with hands which will be enough to bind the ingredients together to make dumplings. No extra water is needed. Make round dumplings with the batter.
      Heat oil in a deep-frying pan. Fry the dumplings on medium flame for 4-5 minutes or until they are golden from the top. Keep stirring them gently occasionally. Set aside.
      For the sauce
      In a wok, heat oil and add sesame seeds. Saute garlic and the white part of spring onions and crushed green chillies. Keep the flame high and add soya sauce, ajinomto, vinegar, salt and chilli garlic sauce. 
      Add 1 cup water and the dissolved cornflour. Simmer for a minute or two. Keep stirring. Once the sauce thickens, switch the flame off. 
      Add the fried dumplings and the green part of the spring onions to the sauce only at the time of serving. They have a tendency to absorb the moisture in the dish and will become soggy. 
      This recipe will give you a sauce with a semi dry silky consistency. You can add more water and dissolved cornflour according to the required consistency. 

    Hakka noodles

    • In a pot, boil approximately 4 cups of water with a tsp of salt. Once the water starts boiling add noodles. It should take about 5-8 minutes for the noodles to be soft. Once they are soft, switch off the gas and drain the water. Immediately rinse with cold water. Let it sit in the sieve for a while, grease it with some oil. This process will keep the noodles fresh and prevent them from sticking to each other.
      In a wok, heat oil and add all the vegetables, fry them on high flame constantly mixing them. Do not fry vegetables on low or medium heat as they will release water and become soggy. We don’t want to fully soften the vegetable, so fry them for about 4-5 minutes on high flame. We want the vegetables to be crunchy. 
      Add boiled noodles with soya sauce, salt, pepper and ajinomoto. Mix it all together nicely. When mixing, keep the flame to medium. 
  • RAILWAY MUTTON CURRY

    RAILWAY MUTTON CURRY

    RAILWAY MUTTON CURRY

    A palatable and uncomplicated spicy lamb/mutton curry served in Indian trains during the British Colonial Raj
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    Servings 6 peoples

    Ingredients
      

    • 1 kg Lamb/mutton (medium pieces on the bone)
    • 5-6 tbsp mustard oil
    • 100 g Onions (sliced)
    • 150 g Tomatoes (chopped)
    • 1 tbsp Ginger paste
    • 1 tbsp Garlic paste
    • 2 tbsp Yoghurt
    • 300 ml Coconut milk
    • 5-6 curry leaves

    Whole spices-

    • 1 Bay leaf
    • 2 cloves
    • 1” Cinnamon stick
    • 2-3 green cardamoms
    • 1 Black cardamom
    • 1 tbsp Pepper corn
    • 1 tsp Cumin seeds
    • 1 tsp fennel seeds
    • 3 Dried red chilli (broken)

    Dry spices-

    • 1 tbsp Red chilli powder
    • 1 tsp Coriander powder
    • 1 tsp Turmeric powder
    • 1 tbsp Cumin powder
    • Salt to taste

    Garnishing-

    • 2-3 tbsp green coriander leaves (chopped)
    • ¼ tsp garam masala salt (optional)

    Instructions
     

    • Marinate the mutton with 2 tbsp mustard oil, turmeric powder, ginger paste, garlic paste, a pinch of salt and the yoghurt. Keep it aside for an hour or overnight (if possible).
      Heat the remaining oil in a pressure cooker, until it smokes. Lower the flame and add the whole spices until fragrant, add the curry leaves and onions. Fry until onions are light brown. Then add the marinated mutton/lamb and sear on high flame until the meat is no longer pink. The water released from the meat should be completely dried. 
    • Then add all the dry spices and tomatoes. Cook this with 3-4 tbsp water on medium flame until tomatoes soften. After the tomatoes are softened and you could see oil separating, add coconut milk. Cover the lid of the pressure cooker and cook for 15 minutes on medium flame or until the meat is soft. If using chicken it will only take approx 6-8 minutes
      You can also cook in a pot if not using a pressure cooker. It will take about 35-40 minutes to simmer cook in a pot. Will take about 20-25 mins approximately if using chicken.
      Open the lid of the pressure cooker when the pressure settles down. Simmer for 5-7 minutes ( depending upon the amount of water left in there). Taste seasoning and adjust the consistency before switching off. Finally garnish with coriander leaves and sprinkle garam masala (if using) to finish off the curry with an aromatic touch.
  • CHICKEN SATAY

    CHICKEN SATAY

    Chicken satay

    CHICKEN SATAY

    A south East Asian dish of skewered chicken in a peanut butter based sauce
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    Servings 3 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • skweres

    Ingredients
      

    Chicken marinade

    • 500 g Chicken thigh (boneless medium pieces) 
    • Salt 
    • 2-3 tbsp olive oil 
    • 2 tsp Crushed chilli 
    • 2 tsp lemon juice 
    • 2 tsp Crushed garlic  
    • 1 tsp brown sugar 
    • Marinate chicken with the above ingredients and sew it onto the skewers. Use 1 tbsp olive oil for marination and leave the rest for frying skewers. Leave aside for at least half an hour. Its better if you could leave it for any longer. 

    Satay Sauce 

    • 2 tbsp peanut oil (use olive oil if not available) 
    • ½ cup chopped onions
    • 1 fresh red chilli (finely chopped) 
    • 1 fresh green chilli (finely chopped)
    • ½ cup fresh coriander  
    • 1 tsp lime juice 
    • ½ tsp crushed chilli flakes 
    • 1 tsp garlic mince 
    • 3 tbsp peanut butter
    • 1 tbsp sweet soy sauce (if not available use soy sauce and add ½ tsp brown sugar)
    • 1 tin (400g) coconut milk

    Rice

    • 400 g Whole grain rice/white rice
    • 50 g quinoa (optional)

    Instructions
     

    • Boil the rice with some salt and drain the water.
    • Add quinoa with the rice if using it. Set aside.

    Chicken Skewers

    • In a grilling pan place the skewers and start cooking on a medium flame with a tbsp olive oil (enough to sauce chicken skewers)

    Sauce

    • On the other side use a flat deep pan (preferable) to make the sauce.
    • Add oil and suate the onions and chillies (2-3 minutes).
    • All the ingredients for the sauce
    • Now put in crushed chilli flakes, garlic mince, coriander leaves and saute for few more minutes.
    • Now put in crushed chilli flakes, garlic mince, coriander leaves and saute for few more minutes.

    chicken skewers

    • Meanwhile keep checking the skewers, turn them and cover cook for about 5-7 minutes. This process will help to retain the moisture in the chicken and keep it moist and tender.

    chicken skewers

    • Mix the sauce well. Keep the heat controlled to avoid any over cooking or burning the ingredients.
    • Finally add coconut milk.
    • Start by adding half a tin and add more to get the consistency of a gravy. It will start to bubble.
    • cook for few minutes to blend in all the flavours. Keep the flame low at this point.

    Chicken Skewers

    • Take off the lid and if any water is released let it dry. Make sure the chicken is tender and brown on both the sides.

    Last step

    • Place the skewers in the sauce. Cover the pan with a lid and cook on medium low heat for about 3-4 minutes.
    • Shake it slightly to ensure the sauce is not sticking to the bottom because its preferable not to turn the skewers
    • Place the skewers in the prepared sauce
    • Adjust the consistency of the sauce according to your preference.
    • You can leave it to a gravy consistency or cook it a little longer if you would like to have a semi dry consistency.
    • Serve with boiled whole grain rice and quinoa!
  • CHOLE BHATURE

    CHOLE BHATURE

    CHOLE BHATURE

    Chole – a spicy chickpea curry serve with condiments and bhature -a type of fried bread made with plain flour A taste from the streets of Delhi !
    Print Recipe
    Servings 4 People

    Equipment

    • muslin cloth
    • Knife
    • Chopping board
    • mixing bowls
    • pressure cooker /pot with a lid
    • deep round pan ( karahi)

    Ingredients
      

    Chole (chick peas)

    • 1 ½ cups Chick peas
    • Make a potli (muslin bag) with the following ingredients
    •  4 Cloves
    • 1 cinnamom stick
    • pepper corns
    • 4 green cardamoms
    • 1 bay leaf
    • 3 black cardamom
    • 5 dried amla (dried gooseberry)
    • 1 tbsp tea leaves
    • 5 tbsp oil
    • 1 tsp ajwain (carom seeds)
    • ½ tbsp chopped ginger
    • ½ tbsp chopped garlic
    • 1 cup onions (chopped)
    • 1 cup fresh Tomato (grind) 
    • ½ tsp turmeric powder
    • 1 tsp red chilli powder (adjust according to preference)
    • 1 tbsp coriander powder
    • ½ tbsp cumin powder
    • Salt to taste
    • ½ tbsp Amchoor (dried mango powder)
    • ¼ tsp Kasuri methi (dried fenugreek leaves)

    Bhature (fluffy bread)

    • 2 cups plain flour
    • 2 tbsp semolina (helps the bread to keep fluffy and crispy)
    • 2 tbsp oil
    • A pinch of salt
    • ¼ tsp baking soda
    • ¼ tsp baking powder
    • 2 tsp sugar (gives a golden colour to bhature)
    • 2 tbsp yoghurt
    • Water as required
    • Oil for frying

    Instructions
     

    Chole (chick peas)

    • Soak chick peas for 3-4 hours. Boil them in a pressure cooker with a tsp of salt, 1 tsp baking soda and the prepared potli (muslin bag) for approximately 35-40 minutes. If using a pot for boiling chick peas it will take much longer to soften the chick peas. When boiled, use a sieve to separate the water from chick peas. Keep the water and boiled chick peas aside. Chick peas will have a dark brown colour because of the potli added. You can get rid of the potli now. 

    Bhature (fluffy bread)

    Chole (chick peas)

    • In a deep round pan (karahi) heat oil and add ajwain. Saute chopped ginger, garlic and onions until light brown. Add turmeric, red chilli powder and coriander powder. Saute for just a minute and add tomato puree. 
    • Fry for few minutes, add salt, kasuri methi and amchoor. Fry the masala for couple of minutes until becomes a thick paste. 
    • Now add chick peas and fry for few minutes. Keep stirring. Some chick peas will get mashed, that’s what we want!
    • This will help blend in all the flavours in the chick peas. After frying for about 6-8 minutes, add the water kept aside from the boiled chick peas. Simmer for another good 10-15 minutes.
    • Taste the seasoning and adjust if needed. You can always adjust the quantity of water to get the required consistency.

    Bhature (fluffy bread)

    • Make small portions and roll each portion separately. Heat oil in a karahi (deep round pan) and fry them on medium high flame. Its very important to maintain the heat while frying as they will not rise if the flame is low or get burnt if it’s too high. The video below shows how to fry the bhature. 
  • BHINDI DOPYAZA

    BHINDI DOPYAZA

    BHINDI DOPYAZA

    A North Indian dish made with okra, generous amount of onions and aromatic spices.
    Print Recipe
    Servings 5 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowl
    • karahi – deep round pan
    • Ladle

    Ingredients
      

    • 750 g bhindi (lady finger/okra)
    • 4 tbsp oil
    • ½ cup onions (sliced)
    • 250 g onion (diced)
    • 1 cup tomatoes (chopped)
    • 2 tsp cumin seeds

    Dry spices

    • 2 tsp red chilli powder
    • 2 tsp coriander powder
    • ½ tsp turmeric powder
    • 2 tsp salt

    Instructions
     

    • Chop bhindi into cubes. Its best to wash this vegetable before cutting and leave it in the sieve to dry completely before cutting
    • In a karahi (deep round pan), heat oil and add cumin seeds. When they start to splatter, fry the sliced onions light brown. Add tomatoes and other dry spices. Fry for few minutes until the tomatoes are softened. Add bhindi, mix in and cover with the lid. Let it cook on high flame for 3-4 minutes. 
    • Now lower the flame and let it cook in steam for about 10-15 minutes. The steam will be able to keep it moist, so we don’t need to add any water. The vegetable would have softened by now. It doesn’t take very long to cook them. 
    • When its softened, check the seasoning (salt) and adjust if needed. Mix in diced onions and switch off the flame, cover it with the lid again. The steam will soften the onions, no cooking needed at this stage. This helps keep the onions crunchy and yet soft. Leave it covered for at least 20 minutes before serving!
    • Serve with any kind of daal (lentils), chawal (rice) and roti (Indian flat bread) or even with just parathas! 
  • FRIED CHICKEN ( KFC STYLE)

    FRIED CHICKEN ( KFC STYLE)

    FRIED CHICKEN ( KFC STYLE)

    Print Recipe

    Equipment

    • mixing bowls
    • deep round pan ( karahi)
    • trays

    Ingredients
      

    For marination

    • 1 chicken (approximately 800g-1kg)
    • 1 tbsp tomato ketchup
    • 2 tsp maggi masala
    • 2 tsp ginger garlic paste
    • Salt
    • 2 tsp chilli powder
    • 1 tsp Black pepper powder
    • 3 tbsp butter milk
    • (To make it at home, just add 2 tsp lemon juice in a ¼ cup milk.)

    For Frying

    • Cooking oil for deep frying 
    • Plain flour for coating (approximately 500g)

    Instructions
     

    • Marinate the chicken with all the ingredients in the marinate section. Leave aside for at least 3-4 hrs if possible
    • Coat each piece of chicken with flour then dip in water and then again dip in flour. Meanwhile heat the oil for frying. Fry the coated pieces in the oil. First at high heat when the coating gets crisp on top then on medium for about 6-8 minutes so the chicken gets cooked from inside. Before taking out the pieces from the oil, keep the flame high again for 1min or so and then take it out. Place it on a wire rack to drain the excess oil. This helps to maintain a crispy outer layer on the chicken.
    • This recipe can also be used to make spicy fried wings. You can adjust the level of spice according to your taste. 

    For the dip

    • Mix in 3 tbsp of mayonnaise with 1/4 tsp honey and 1 tbsp of sriracha sauce or any other red hot chilli sauce. 
  • DUM KI BIRYANI

    DUM KI BIRYANI

    DUM KI BIRYANI

    Lamb/mutton cooked with traditional spices in a sealed pot, with rice
    Print Recipe
    Servings 5 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowl
    • At least two pots with a lid
    • sieve
    • Ladle
    • Pressure cooker ( optional)
    • muslin cloth

    Ingredients
      

    For masala

    • 500 g mutton
    • 3-4 medium size potatoes (cut into halves) 
    • ¼ cup cooking oil

    Whole garam masala

    • 6-8 cloves
    • 8-10 peppercorns
    • 4 black cardamom
    • 6 green cardamom
    • 2 small cinnamon sticks
    • 2 2 zeera (cimin seeds)
    • 2 medium size onion (sliced)
    • 4 medium size tomatoes (chopped)
    • 2 tsp ginger paste
    • 2 tsp garlic paste
    • 3 tbsp yoghurt

    Dry spices

    • 2 tsp red chilli powder
    • 2 tsp coriander powder
    • 2 tsp cumin seeds powder
    • 2 tsp fennel seeds powder
    • ½ tsp garam masala powder (optional)
    • Salt to taste

    For rice

    • 600 g Sella rice (wash and soak for at least half an hour)
    • Its recommended to use this type of rice, if not available you can use basmati rice
    • 3 tsp salt
    • 2 tsp Shah zeera (if available)
    • 1 bay leaf
    • Make a potli* with – 1 tsp coriander seeds, 1 tsp fennel seeds,3 cloves garlic. Place all these ingredients in a muslin cloth and tie a knot tightly.
    • a small pouch made of muslin cloth

    For garnishing

    • 2 Boiled Eggs
    • 1 tbsp butter ghee
    • 2 tsp kewra water
    • A pinch of deep orange food colour
    • Few strands of saffron
    • Mix the water, food colour and saffron together and keep aside

    Instructions
     

    For Masala

    • In a pot, heat oil and splatter all the whole garam masalas. Fry the sliced onions until golden brown.
    • Add meat, ginger garlic paste and yoghurt and fry on high flame
    • Keep stirring constantly and when all the water released from the meat and yoghurt is dried, add tomatoes and all the dry spices except garam masala powder.
    • Adding garam masala at this point will spoil the colour of the dish. Continue frying for about 6-8 minutes. When the oils start to separate, add approximately 1cup of water. Let it boil and then cover and simmer cook on low medium heat for about 30 minutes. The steam inside the pot will help to cook the meat and maintain the juicy texture of the meat. When the meat is almost 80%tender, add potatoes and continue to simmer cook. When the meat and potatoes both are tender, dry out any excess water. Check the salt. It should be like in a curry. You need to finish off with a semi dry consistency, a silky finish and not too dry. Mix in the garam masala powder.
    • Masala is ready!

    For Rice

    • In a pot, which you would be using to layer the biryani, put the soaked rice, potli, salt, shah zeera(if using), bay leaf, water and let it boil.
    • The water added should be enough to let the rice boil nicely.
    • Don’t worry even if there’s excess water because it will be drained but it shouldn’t be less. When the rice is about 80% cooked, drain the water and start layering the biryani whilst the rice is steaming hot. You can get rid of the potli now
    • Follow the video below to layer the biryani.
    • Sprinkle 2tbsp of water and butter ghee on top of the rice layered. Place aluminium foil or a moist muslin cloth and then place the lid to seal the pot. This will help cook the biryani in steam.
    • Keep it on high flame for the first 4-5 minutes. Just peep in to check there should be steam building inside. Leave the pot on low flame for another 20 minutes. If there’s not enough steam you might have to leave it little longer because its not advisable to increase the flame. It’s a slow cooking process of cooking biryani once layered. Just open the lid once and very gently mix by just turning over by spoon maximum 2-3 times. You don’t need to completely mix it. Sprinkle the garnishing and place boiled eggs.
    • Cover it with the lid again. Leave it for another 15 mins on very low flame to continue the steam cooking process and lock the flavours in. 
    • The important thing is you need to have good amount of steam inside the pot for the final cooking, so adjust the flame accordingly during the process as needed.
    • Serve with the raita!

    Notes

    • Its best to serve the biryani from the pot after letting it rest for at least 10-15 mins when it’s taken off the flame. This prevents the rice from breaking.
    • You can add ½ cup of chopped mint and coriander leaves when boiling the rice, if you want additional flavours.
    •  
  • FRIED CHICKEN – OLD DELHI STYLE

    FRIED CHICKEN – OLD DELHI STYLE

    FRIED CHICKEN

    A popular chicken dish from the streets of old Delhi
    Print Recipe

    Equipment

    • Pot with a lid
    • tray
    • brush
    • mixing bowls
    • deep round pan ( karahi)

    Instructions
     

    • Wash and marinate the chicken pieces with all the ingredients except the garnish. Leave for a few hours. 
    • In a pot add 4 tbsp of oil in a pot and add chicken pieces. Cover with a lid. Cook on high flame for about 8 minutes and when there’s steam inside, turn the flame to low medium. Continue cooking until the chicken is tender. The chicken will release water and that should be enough to cook the chicken. It should take for about 25 minutes. Just make sure the chicken is not over done because the meat should be tender but not falling off the bones.
    • Take the lid of as soon as the chicken is cooked. Stir occasionally in between to avoid sticking. 
    • When the lid is taken off, there might still be some water in the pot. Turn the flame high again, stir gently for few minutes, trying to wrap the masala over the pieces. Switch off the flame. Now take the pieces out one by one and keep aside. Cook the rest of the masala in the pot until water dries out (depending upon however much is left in the pot). It should become like a paste. This is to prevent the chicken from falling off the bones and getting all the masala on the pieces as well. Apply the paste to each piece on both sides using a brush. The pieces are now ready to fry.
    • In a karahi (deep round pan), heat oil enough for deep frying. When the oil is hot, fry chicken pieces individually on medium high flame in batches. The frying will help get a crispy coating and yet tender from inside. We don’t need to cook for long because the chicken is already cooked. Place the pieces on a cooling rack. Garnish with chaat masala and serve with green chutney!

    Notes

  • CRISPY CHICKEN BURGER

    CRISPY CHICKEN BURGER

    CRISPY CHICKEN BURGER

    Home made burger with juicy tender and crispy chicken fillets
    Print Recipe

    Ingredients
      

    CHICKEN 

    • 1 kg inner fillets ( chicken breast )

    marinade

    • 2tsp salt
    • 2 tsp red chilli powder
    • 1 tsp paprika 
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • Marinate the chicken fillets and leave aside for couple of hours

    FLOUR MIXTURE

    • 3 cups all purpose flour /plain flour
    • 1 1/2 tsp salt
    • 1 tsp red chilli powder 
    • 2 tsp paprika
    • 1 tsp msg/ flavour enhancer / Ajinomoto 
    • 1 tsp crushed black pepper 
    • 1 tsp dried parsley
    • Mix all the ingredients together breaking any lumps

    SECRET SAUCE 

    • 3 tbsp mayonnaise 
    • 1 tbsp red hit chilli sauce
    • 1 tsp sweet chilli sauce.

    SALAD

    • sliced tomatoes 
    • Lettuce leaves 

    Instructions
     

    CHICKEN

    • Wrap each fillet in the prepared flour mixture twice as in the video. Each time make sure the chicken piece is properly wrapped up in flour. Don't shake it too much after wrapping it.
    • Fry the coated chicken pieces in a pre heated oil on a high flame for 3-4 mins. Once the coating is crisp. Fry them on medium heat for 7-8 mins. Finally turn the flame higher for 2-3 mins before taking the chicken out. Place it on a cool rack. Do not fry for too long as it makes the chicken dry..
    • Toast the brioche buns under the grill until golden brown.
    • Mix all the ingredients together for the secret sauce.
    • Assemble the burger together with enough sauce and the salad of your own choice.