Ingredients 1 kg chicken steak pieces (8 pieces)
1 bowl of water
2-3 tablespoon salt
For marination 10 dried birds eye chillies (or use whole dried red chillies)
3 tablespoon ketchup
2 tablespoon soya sauce
3 tablespoon chilli garlic paste
2 tablespoon Worcestershire sauce
3 tablespoon lemon juice
1/2 teaspoon onion powder
1 teaspoon garlic powder
salt to taste
oil to grease the pan
For sauce 20 gm butter
3 garlic cloves, minced
1 white onion, sliced
4 cups sliced mushrooms
300 ml heavy cream (you can use double cream or whipping cream)
1 1/4 teaspoon black pepper powder
salt to taste
1/3 cup shredded cheddar cheese
For assembling 8 burger buns
2-3 sliced tomatoes
1/2 cup ice burg, cut it roughly
8 cheese slices
In a bowl of water add salt and chicken steak pieces and let them soak for at least 4 hours. This step will make the chicken soft and juicy.
In a blender put birds eye chillies, ketchup, soya sauce, chilli garlic paste, Worcestershire sauce, lemon juice, onion powder, garlic powder and salt. Blend everything together to prepare a smooth marinade.
Take the chicken out of the water and wash it otherwise it will taste too salty.
Marinate the chicken for 2 hours using the marinade prepared in second step.
Grease the girdle pan and cook steak pieces. Do not overcook otherwise it will loose flavours. Cook each side for about 6-8 minutes.
Mean while prepare the sauce by heating butter in a deep pan.
Add minced garlic fry for 2 minutes.
Add sliced onions cook for another 2 minutes.
Add sliced mushroom.
Fry on high flame for about 5 minutes.
Add cream, black pepper powder and salt.
Cook for another 5 minutes.
Turn the flame off and add cheddar cheese.
Mix well until all the cheese is melted and well incorporated.
On a burger bun spread some mushroom sauce, put a chicken piece on top, put a cheese slice, tomato slices, ice burg and finally put some more mushroom sauce on top, cover with the top side of the bun.