BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR PRIMIERE BODHGAYA
| S No. | INGREDIENTS | Qty | UOM |
| 1 | Chicken Breast | 110 | gm |
| 2 | Curd | 30 | gm |
| 3 | Salt | 6 | gm |
| 4 | Black pepper | 1 | gm |
| 5 | deggi | 4 | gm |
| 6 | green Chilly Paste | 3 | gm |
| 7 | Chicken broth powder | 2 | gm |
| 8 | Ginger GarlicPaste | 10 | gm |
| 9 | Bread Crumb | 30 | gm |
| 10 | oil | 30 | ml |
| 11 | Burger Bun | 1 | no. |
| 12 | Onion | 20 | gm |
| 13 | tomato | 15 | gm |
| 14 | Cheesy dressing | 10 | gm |
| 15 | Chipotle Mayo | 10 | gm |
| 16 | fries | 100 | gm |
| 17 | Ketchup | 30 | gm |
| 18 | Cheese slice | 1 | no. |
| 19 | Pickle Chilly | 1 | no. |
| 20 | Mustard sauce | 40 | gm |
METHOD:
- Coat chicken in egg , salt and pepper and crumb to make patty.
- Fry the chicken and cook well.
- Cut burger bun in half from center horizontally. Place butter on top and roast in salamander.
- Put mayonnaise on both ends from inside. Place the patty lettuce onion and tomato. Place cheese slice on top of patty and gratinate. Close the bun. Put Satey stick with olive stud in it and put it on top. Serve hot with potato wedges.
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