These tandoori chicken burgers are very tasty. They freeze well and are just oh-so-easy to make! This recipe makes about 10 good-sized patties so will feed 4-5 hungry people, perfect for a house full of teenagers!
What is Tandoori Chicken
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven.
In this version we include the spices in the chicken mixture, and use sweetened yoghurt as a dressing on the burgers. This is obviously a lot quicker, but it’s also more likely to be eaten by any fussy foodies at your place.
Food Safety
If needed, store the chicken burger patties securely covered and away from other foods in the fridge – this is a really sensible precaution with any chicken products due to the risk of bacterial contamination in the raw meat. You can store these patties for up to 24 hours in the fridge.
You should also thoroughly wash your hands with soap and water and clean the bench surfaces you
have been working on, for the same reason.
Tandoori Chicken Burgers with Creamy Chutney
Tandoori Chicken Burgers with Creamy Chutney
Ingredients
- 4 large burger buns
For the patties
- 600 g chicken mince
- 1 cup fresh breadcrumbs use gluten free breadcrumbs if cooking for coeliacs
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp garam masala
- 3 Tbsp plain unsweetened yoghurt Greek style is good or lite sour cream
- 1 Tbsp lemon or lime juice
- 2 cloves garlic peeled and finely chopped
- 3 Tbsp chopped parsley
Chutney mix
- 4 Tbsp plain unsweetened greek yoghurt you could sub for lite sour cream
- ½ cup fruit chutney
Instructions
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To make the patties, mix all the ingredients together in a large bowl to combine thoroughly.
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Divide into 10 equal pieces and form into patties. Roll each patty in fine white rice flour and flatten slightly between the palms of your hands.
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To cook the patties, heat a thin layer of oil in a large frying pan, and cook the patties on medium heat for about 7 minutes on each side.
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Check they are fully cooked by cutting one open with a knife. There should be no pink flesh, or pink juice oozing from the patties. Leave to drain on paper towels.
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To make the creamy chutney, combine the yoghurt and fruit chutney in a small bowl.
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Butter buns, add burger patties topped with creamy chutney, and add any salad, sauce and cheese of your choice.
Recipe Notes
Serve immediately with oven baked fries or a fresh salad.
