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These Tandoori Chicken Salad Burgers bring the vibrant flavour of Indian street food to your kitchen. Using a simple tandoori paste made from our delicious tandoori masala spice blend, the chicken is packed with smoky, tangy heat. Paired with fresh vegetables and a creamy herb yoghurt dressing, it’s a lighter alternative to traditional fried chicken burgers — perfect for summer barbecues!
Prep time: 20 minutes (plus marinating)
Cook time: 15–20 minutes
500g boneless, skinless chicken thighs or breasts
2½ tbsp tandoori masala blend
3 tbsp plain yoghurt
1 tbsp lemon juice
1 tbsp vegetable oil (or mustard oil for extra depth)
1 tsp freshly grated garlic
1 tsp freshly grated ginger
Salt to taste
100g plain yoghurt
1 tbsp finely chopped fresh mint (or 1 tsp dried mint)
1 tbsp chopped fresh coriander (optional)
½ tsp sugar
Juice of ½ lemon
Salt to taste
1 baby gem lettuce, shredded
1 carrot, peeled into ribbons
½ cucumber, sliced into thin rounds
½ red onion, thinly sliced (optional)
4 brioche burger buns
Butter or ghee, for toasting
Extra mint sauce for drizzling
Make the Tandoori Paste:
In a bowl, mix the tandoori masala, yoghurt, lemon juice, oil, garlic, ginger, and a pinch of salt until a thick paste forms.
Marinate the Chicken:
Coat the chicken thoroughly in the paste, cover, and refrigerate for at least 1 hour (or overnight for deeper flavour).
Cook the Chicken:
Preheat a grill pan or oven to 200°C (fan 180°C). Grill or roast the chicken for 15–20 minutes, turning halfway, until cooked through and slightly charred. Allow to rest, then slice if desired.
Make the Sauce:
In a small bowl, mix all yoghurt sauce ingredients. Chill until ready to use.
Toast the Buns:
Slice and toast the buns with a little butter or ghee on a hot pan until golden.
Assemble the Burgers:
Layer lettuce, carrot ribbons, chicken, cucumber slices, and onion in each bun. Drizzle generously with mint yoghurt sauce and top with the bun lid.
(per burger, approx.):
Calories: 460 kcal
Protein: 30g
Fat: 18g
Carbohydrates: 38g
Fibre: 3g
Sugars: 6g
Salt: 1.1g
The ingredients used in this recipe could also be used to create…
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