98% EBT-Friendly

From Aathira Sethumadhavan

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This incredible Kerala-style burger is bursting with flavor—sweet, spicy, and crunchy, all while staying under 500 calories! Juicy, spiced chicken thighs are air-fried to perfection and layered with a caramelized coconut-onion jam, a creamy healthy mayo, and a fiery hot sauce. 100% worth the effort!

Ingredients:

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Chicken Marinade

•   2 boneless chicken thighs
•   3 tbsp plain yogurt (with curds)
•   1 egg
•   1 tsp red chili powder
•   1/4 tsp turmeric
•   1/2 tsp coriander powder
•   1/2 tsp garam masala
•   1/2 tsp black pepper
•   1/2 tsp fennel seeds
•   1 tsp soy sauce
•   1 tsp ketchup
•   1 tsp lemon (juice)
•   1 tbsp cornflour
•   1/4 tsp salt

 

Kerala-Style Onion Jam

•   1 tsp coconut oil (or neutral oil)
•   1 sprig curry leaves
•   4 medium onions (thinly sliced)
•   1 tsp garlic paste
•   pinch sugar
•   salt (to taste)
•   small splashes water (as needed)
•   1/2 tsp red chili powder
•   1/4 tsp turmeric
•   1/2 tsp coriander powder
•   1/2 tsp black pepper
•   1/4 tsp garam masala
•   1/2 tsp chili flakes
•   1/4 tsp fennel powder
•   1 tsp honey
•   2 tbsp coconut milk
•   1 tbsp coriander leaves (chopped)

 

Mayo

•   1/2 caramelized onion mixture
•   2 boiled egg whites
•   1 slice cheese
•   2-3 tbsp milk

 

Hot Sauce

•   1 tsp butter
•   1 tsp ginger garlic paste
•   1/2 tsp red chili powder
•   1/2 tsp chili flakes
•   1/4 tsp black pepper
•   1 tsp curry leaves (shredded)
•   1 tbsp chopped coriander
•   1 tsp honey
•   1/2 green chili (chopped)
•   2-3 tbsp water

 

Coating & Assembly

•   1 cup cornflakes (lightly crushed)
•   oil spray
•   2 whole wheat burger buns
•   lettuce leaves
•   banana chips (optional, for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Marinate the Chicken: In a bowl, whisk together 3 tbsp curd, 1 egg, and all the marinade spices (red chilli powder, turmeric, coriander powder, garam masala, black pepper, fennel seeds). Add soy sauce, tomato ketchup, lemon juice, cornflour, and salt. Mix into a smooth paste. Add the 2 chicken thighs, coat well, cover, and marinate for at least 1 hour (or overnight).
2. Make the Kerala-Style Onion Jam: Heat 1 tsp coconut oil in a pan. Add 1 sprig curry leaves and the 4 thinly sliced onions. Sauté until soft. Add 1 tsp garlic paste, a pinch of sugar, and salt. Cook, adding small splashes of water as needed, until the onions are deeply caramelized and jammy.
3. Add the dry spices: ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp black pepper, ¼ tsp garam masala, ½ tsp chilli flakes, and ¼ tsp fennel powder. Mix well and cook for a minute.
4. Stir in 1 tsp honey, 2 tbsp coconut milk, and 1 tbsp chopped coriander. Cook until the mixture is glossy and deep golden. Set aside. Reserve half for the mayo.
5. Make the Mayo: In a small blender, combine half of the caramelized onion jam, 2 boiled egg whites, 1 cheese slice, and 2-3 tbsp milk. Blend until completely smooth and creamy. Set aside.
6. Make the Hot Sauce: In a small pan, heat 1 tsp butter. Add 1 tsp ginger-garlic paste and sauté for 30 seconds. Add ½ tsp red chilli powder, ½ tsp chilli flakes, ¼ tsp pepper, 1 tsp shredded curry leaves, 1 tbsp chopped coriander, 1 tsp honey, and ½ chopped green chilli. Stir.
7. Add 2-3 tbsp water, bring to a simmer for 1-2 minutes, then turn off the heat.
8. Cook the Crispy Chicken (Air Fryer Method): Place 1 cup lightly seasoned crushed cornflakes on a plate. Coat each marinated chicken thigh thoroughly in the cornflakes, pressing gently to adhere. Spray both sides generously with oil spray.
9. Place in the air fryer basket. Cook at 200°C (400°F) for 4 minutes. Reduce temperature to 180°C (350°F) and cook for another 4 minutes. Flip the chicken and cook for an additional 3 minutes, or until cooked through and very crispy. Let the chicken rest for 2 minutes, then dunk each piece into the prepared hot sauce, coating it well.
10. For Oven-Baking: Preheat oven to 200°C (400°F). Place coated chicken on a lined baking sheet, spray with oil, and bake for 12-14 minutes, flipping halfway, until cooked and crispy.
11. Assemble the Burger: Lightly toast the 2 whole wheat burger buns. Spread a generous layer of the prepared mayo on the bottom bun. Top with lettuce, the saucy crispy chicken, a generous spoonful of the remaining onion jam, and a few banana chips (optional). Place the top bun on and serve immediately.