Chicken tikka burgers

Chicken tikka burgers

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(5 ratings)

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


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


  • 6 small chicken breasts
  • 6 burger buns (we used ciabatta)

For the marinade

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



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

  • 4 garlic cloves, 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



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

For the chutney

  • 2 tomatoes, chopped



    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



    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



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

  • 1 small red onion, halved and finely sliced


  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, questions and tips

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15th Jul, 2015
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
13th Sep, 2014
add some broccoli
17th May, 2014
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.
14th Sep, 2013
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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