Chicken burger with potato cubes and yogurt sauce

Ingredients for 2 servings:

• 250 g chicken breast
• 2 rolls (hamburger rolls)
• 400 g potatoes
• 25 g paste (tandoori)
• ½ cucumber(s)
• 250 g yogurt
• 2 g garam masala
• 1 small salad
• 1 onion(s), red
• some mint

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Indian-inspired

Carefully flatten the chicken. In a bowl, mix the tandoori paste with 1 tablespoon of yogurt, 1 teaspoon of oil, and a little salt and pepper. Toss the chicken in the marinade and, covered with cling film, let it marinate for at least 10 minutes. Meanwhile, wash and peel the potatoes and cut them into 2 cm cubes. Place them in a pot with plenty of water, bring to a boil, cook for another 3-5 minutes, drain, and refresh with cold water. For the Indian yogurt sauce, known as raita, wash and peel the cucumber, and halve it lengthwise. Remove the seeds and coarsely grate. Finely chop the mint and mix with the remaining yogurt and cucumber. Season with salt and pepper and let it marinate until ready to serve. Preheat the oven to 150°C (top/bottom heat) or 130°C (fan). Heat a large frying pan with 2 tablespoons of oil over medium heat. Add the potatoes and a little garam masala and fry for about 10-12 minutes, turning occasionally, until the potatoes are crispy and brown. In the meantime, remove the lettuce leaves from the top, roughly chop them, wash them, and drain them. Peel the onion and slice them into thin rings. Place the hamburger buns in the oven to warm for a few minutes. Heat a second pan without adding any oil and fry the marinated chicken breast for about 4-5 minutes on each side until cooked through. Cut open the bun. Top with some lettuce and onion rings, place the chicken breast on top, and cover with a little raita. Divide the potato cubes between plates, arrange the hamburgers, and top with the remaining raita, if desired.