Tandoori Chicken Burger

All the flavour of tandoori chicken, served burger-style — a spiced yoghurt-marinated chicken breast, melting cheese, a crisp onion bhaji and a drizzle of mango chutney in a chaat-spiced toasted bun. It is a brilliant, fun mash-up of the takeaway and the barbecue. Swap the bun for naan and a kachumber salad for a lighter spin.

Why this works

• Flattening the chicken breast means it cooks quickly and evenly, staying juicy.
• A classic tandoori yoghurt marinade — chilli, fenugreek, garam masala and more — flavours the chicken right through.
• A crisp onion bhaji in the stack adds crunch and that unmistakable Indian-takeaway note.
• Chaat masala on the toasted bun and mango chutney to finish tie the whole thing to its tandoori roots.

Ingredient notes and swaps

• Chicken breast keeps it lean; thigh is juicier if you prefer.
• Use shop-bought onion bhajis and mango chutney to keep it quick, or make your own.
• Swap the bun for warm naan and the salad for a kachumber for a lighter version.
• A little smoked paprika or a lick of the grill adds the smoky, tandoor-style char.

Tandoori Chicken Burger

Favourite Favourited

Forget about all those tandoori recipes in food magazines and blogs! This will be your favourite version: a tandoori chicken served burger style. Easy to make, super fast, and pretty darn tasty! You could go a step further and substitute a Naan for each burger bun and replace the other accompaniments with a Katchumber salad

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Indian

Calories: 520

Ingredients Method Nutrition Notes

Ingredients

  

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For the Tandoori Chicken Burger

• 4 Chicken Breasts
• 175g Yoghurt
• 1 tsp Red Chilli Powder
• 1 tbsp Dried Fenugreek leaves, crushed
• 1 Tsp Ginger paste
• 1 Tsp Garlic paste
• 1 Tsp Green Chilli paste
• 3 Tbsp Rapeseed Oil
• 1⁄2 Tsp Turmeric
• 1 1⁄4 tsp Salt or to taste
• 1 1⁄2 tsp Garam Masala
• 1 Tsp Cumin Powder
• 1 Tsp Coriander Powder
• 1 Lemon, freshly squeezed

To Serve

• 4 Large Burger buns
• Butter for buns
• Pinch of Chaat Masala
• 1⁄4 large Onion Rings
• 1 Large Tomato, sliced
• 4 Baby Gem lettuce leaves
• 4 Cheddar Cheese slices
• 5-6 Tsp Mango Chutney
• 4 large cooked crispy Onion Bhajis

Method

 

1. Wrap each Chicken Breast in cling film and, using a rolling pin, flatten until it is roughly of equal thickness across
2. In a mixing bowl, mix together all the marination ingredients for the burger (apart from the chicken breasts), adjust seasoning as desired
3. Add the breasts to the marinade and coat well
4. Leave to marinade for a minimum of 30 minutes or overnight
5. Set the Oven to 180 C
6. Cook the chicken breasts in the oven until the juices are running clear, around 6-7 minutes
7. Add cheese slices to the tops of the cooked chicken
8. Return to the oven to cook for a few minutes again until cheese has melted
9. Butter the buns, sprinkle with chaat masala and toast in a frying pan for 30 seconds to a minute
10. Lay the base of the burger bun flat on the serving plate
11. Add lettuce leaf to the base
12. Top lettuce leaf with crispy bhaji
13. Followed by the tomato and onion
14. And finally the cheese topped tandoori chicken breast
15. Drizzle on the mango chutney
16. Close the burger
17. Serve the tandoori burger with masala fries and/or a side salad

Nutrition

Calories: 520kcalCarbohydrates: 16gProtein: 56gFat: 25gSaturated Fat: 8gSodium: 160mgFiber: 3gSugar: 9g

Notes

For an even richer flavour, char the chicken breasts lightly on a grill or griddle pan after baking to add a smoky element.
Consider making extra crispy onion bhajis and mango chutney to serve as a side dish or appetizer alongside your burgers.
If you're short on time, store-bought naan bread can be toasted and used as a delicious bun alternative.

Tried this recipe?

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Tips for success

• Marinate the chicken for at least 30 minutes, or overnight, for the deepest flavour.
• Char the baked chicken briefly on a griddle for a smoky, tandoor-style finish.
• Toast the buns with butter and chaat masala for a fragrant, crisp base.

Make ahead, storage and reheating

• Marinate the chicken a day ahead. The bhajis and chutney can be made or bought in advance; assemble the burgers just before serving so the buns stay crisp and the bhaji stays crunchy.

What to serve it with

• Masala fries or a simple side salad, with extra mango chutney and a cooling raita.

FAQ

Can I use naan instead of a bun? Yes — warm naan with a kachumber salad makes a lovely lighter version.

Breast or thigh? Breast is leaner; thigh is juicier and more forgiving.

Do I have to make the bhajis? No — good shop-bought bhajis keep it quick without losing the crunch.

How do I add a smoky, tandoori char? Finish the baked chicken briefly on a hot griddle or grill.

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