Step 1

Thinly slice the onions. Chop the mushrooms.

Step 2

Mix paprika, ketchup, and brown sugar with vinegar to make the marinade.

Step 3

Crush garlic, pepper, cloves, and mix with the chicken pieces along with the marinade. Let it sit for 5 minutes.

Step 4

Heat butter in a pan, and fry the crushed garlic.

Step 5

Add the chopped mushrooms, and saute on a medium flame.

Step 6

Once the mushrooms are cooked, add quarter cup of milk. Bring to boil on a low flame.

Step 7

Let it cool down. Blitz to a thick paste in a blender. You can add 1/4 cup water if required.

Step 8

Empty the marinated chicken along with all juices to a pot. Add half cup water, mix well, and cook with the lid closed on low flame.

Step 9

Heat a thick, non-stick pan. Coat the entire surface with a tablespoon of olive oil. Reduce to a low flame, and start frying the onions.

Step 10

Continue frying the onions while stirring occasionally.

Step 11

After 30 minutes, switch off the chicken pot. Once it's cooled down, take out the chicken pieces and shred them using two forks.

Step 12

Do not discard the gravy in the pot.

Step 13

Put the shredded chicken back into the pot, and cook further until it's reduced to a just moist consistency.

Step 14

Add half teaspoon brown sugar to the onions, and continue frying. You can see them turning brown.

Step 15

Onions will start to get caramelised now. Stir frequently so that they don't get burned. Cook till they are uniformly caramelised.

Step 16

Toast the buns. Now let's start assembling the burger.

Step 17

Add a layer of ketchup on the base.

Step 18

Place the lettuce leaves followed by the tomato slices.

Step 19

Place 1/4 of the shredded chicken on this.

Step 20

Now add a generous helping of the mushroom puree on top of the chicken, followed by 1/4 of the caramelised onions.

Step 21

Place the cap of the bun. Repeat for the remaining (three) buns. Serve your pulled chicken burgers hot and fresh!