Chicken tikka burgers

Prep: 20 mins Cook: 15 mins plus 2-3 hours marinating

Easy

Serves 6
This Indian dish is traditionally cooked in a clay oven, but works on the barbecue too- try with homemade tamarind chutney and herb salad

Nutrition and extra info

Nutrition: per serving

  • kcal438
  • fat8.7g
  • saturates3.1g
  • carbs52.3g
  • sugars9.6g
  • fibre4.8g
  • protein37.1g
  • salt1.7g
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Ingredients

  • 6 small chicken breast
  • 6 burger bun (we used ciabatta)

For the marinade

  • 2 tbsp tomato purée
  • 200g pot Greek yogurt
  • thumb-sized piece ginger, very finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, very finely grated or crushed
  • 2 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tsp ground cinnamon
  • ½ tsp ground cayenne pepper
  • juice 1 lemon, plus wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the chutney

  • 2 tomato, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, chopped
  • 1 green chilli, chopped
  • 1 tsp tamarind pulp
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 2 tbsp tomato ketchup

For the salad

  • ½ cucumber, sliced
  • 1 Little Gem lettuce, shredded
  • small bunch mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 small red onion, halved and finely sliced

Method

  1. Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.)

  2. Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.

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Comments (4)

amr9864's picture

This was delicious. I followed the recipe exactly. The chicken was moist. The chutney was lovely. The mint in the salad really made it. A surprisingly easy and tasty supper

the wright stuff's picture

add some broccoli

suzannedbyrne's picture
3.75

I have made these numerous times, mostly without the cinnamon and they are delish ! Marinated them the night before and cooked on a griddle pan.

gemessex's picture

Tasty and very satisfying. Good amount of spice so that it wasn't overwhelming and enjoyed by all of the family

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