TRADER JOE'S CHICKEN TIKKA MASALA RECIPES

Steps:

• Combine the following spices and set aside: dried ginger, dried coriander, Garam Masala, ground turmeric and mustard powder.
• Heat up a skillet and add 2 tablespoons of canola oil.
• Saute potatoes, onion, and green peppers briefly.
• Add frozen vegetables, sugar and spice mixture. Saute an additional 5 minutes.
• Deglaze with water and reduce briefly, until potatoes are tender, about 8 minutes.
• Add the toasted breadcrumbs and stir to coat bread crumbs evenly.
• Season to taste with salt and pepper. Adjust accordingly.
• Set aside ¾ cup of the mixture from the skillet and puree in a food processor. Transfer the rest to a bowl or similar container.
• Stir the puree and the remaining vegetable mixture together in a large bowl until thoroughly combined. Ensure that the mixture is still warm to allow pureed mixture to absorb more liquid.
• Chill overnight, or at least until cool. This helps the mixture bind together.
• Grease a baking sheet, or cover with parchment paper.
• Preheat the oven to 400 degrees F.
• While the vegetable mixture is still cold, form the burgers into patties and put them on the baking sheet, evenly spaced. Ensure mixture remains cold for it to adhere and retain its shape.
• Brush the remaining oils at the top of the patties to keep them moist while cooking.
• Roast at 400 degrees F for 10 minutes, then broil until golden and crispy on top, rotating baking sheet in oven as necessary, for about another 10 minutes.
• And you're now all set to slap it between two burger buns and start other veggies of your choices, assembling your portions.