Spiced Tandoori Chicken Burger: So many colours, flavours, and textures that both stand out from, and complement each other!
Originally Posted January 3, 2016. Updated 5/17/2023
As I have him trained well (if he's dining without me, he takes photos of EVERYTHING that he wants me to replicate... including the menu info. Good man!), that meant some fun with creating in the kitchen after he got back.
As I was getting set to make my own version of a Moroccan Spiced Lamb Burger he had at The G Counter Deli, I happened across a menu item that sounded amazing: "Tandoori chicken burgers with mango & lime mayo".
What a great idea!
I may not have a proper clay oven, but I knew I would have to make my own chicken tandoori burger.
So, I started with a Tandoori spice marinated chicken breast, as I prefer that to actual ground chicken patties.
I used mango slices, rather than in the mayo... and did a mint, cilantro, and lime mayo - I just can't bring myself to serve an Indian inspired dish without some sort of nod to cilantro-mint chutney.
I may be an addict.
As far as fresh veggies go, I added some red onion for colour, crunch, and cucumber for texture, and as a nod to raita - the yogurt sauce served as a creamy dip with many Indian dishes.
... what an utterly mind blowing sandwich!
So many colours, flavours, and textures that both stand out from, and complement each other.
The coolness of the cucumber, sweetness of the mango, and the bright green, fresh flavor from the mayo spread really work well against the spicyness of the chicken.
It all comes together for this amazing, complex, and really well balanced sandwich.
Pretty sure I could live on these Tandoori Chicken Burgers... SO good! (Even without a bun, for me!)
This easy Tandoori chicken burger may have a long list of ingredients, but it’s WORTH it! All of that measuring really pays off with a great tandoori flavor!
Some notes for you:
I like to use large boneless, skinless chicken breasts for this, so it acts as a single, solid burger.
If you don’t need a single burger - and would like a higher marinade to meat ratio - feel free to use chicken fillets.
2-3 chicken breast fillet pieces per person works well.
Spices, Herbs, and Aromatics
This is where the real laundry list of ingredients comes in, but - especially if you like cooking Indian food - most should be pantry staples.
In terms of the fresh herbs and aromatics, you’ll need:
Fresh Mint Leaves
Fresh Ginger Paste
You can use whatever buns you like for this, just pick something that’s a good size for the chicken breasts you’ll be using.
We’ve made this on Kaiser buns, Bolillo rolls, plain burger buns, gluten free burger buns, and onion buns. I think Naan bread would make a fun “bun”, also!
Rounding out this recipe, you will need:
A fresh mango
Greek yogurt / Plain yogurt
Red Food Coloring (Optional)
... I just don’t really have anything to add, for these last few ingredients!
How to Make Tandoori Spiced Chicken Burgers
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
Marinate the Chicken
Trim chicken breasts, pound to flatten out to a relatively even thickness if desired.
In a small bowl, combine marinade ingredients.
Place chicken in a plastic baggie, cover in marinade, and work it around to coat the chicken entirely. Marinate for 6-12 hours.
For Cilantro Mint Mayo
Mix all ingredients together well, in a small or medium bowl.
Note: For a smoother spread, blitz them together in a mini food processor. Also: if you’re a big fan of cilantro, you can use a generous handful of cilantro, rather than just a couple tablespoons!
Preheat grill to medium heat.
Spray grilling grate with grill spray, the arrange marinated chicken breasts in a single layer, with space between each.
Cover grill, cook chicken breasts on the preheated until cooked through.
Note: Use an instant-red thermometer in the thickest part of each chicken breast - cooked burgers should read 165 F.
Spread buns with mayo, arrange mango, red onion, cucumber, and chicken as desired.
Serve immediately, with fries, chips, or a side salad, if desired.
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Tandoori Chicken Burger with Cilantro-Mint Mayo and Mango Slices
- 4 Large Chicken Breasts
- 2 tablespoon Lemon Juice
- 1 Cup Greek Yogurt
- 2 teaspoon Finely Chopped Cilantro
- 1 teaspoon Garam Masala
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Turmeric
- ½ teaspoon Ginger Paste
- ½ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Red Food Coloring Optional, I don’t bother – it’s just traditional!
- ¼ teaspoon Coriander
- ¼ teaspoon Ground Black Pepper
- Pinch Cardamom
- 1 Garlic Clove Pressed
- ½ Cup Mayonnaise
- ¼ Cup Fresh Cilantro finely chopped
- 2 tablespoon Fresh Mint finely chopped
- 1 teaspoon Lime Zest
- Pinch Salt
- 2-4 Buns Gluten-free, if needed
- Mango Slices
- Thinly Sliced Red Onion
- Thinly Sliced Cucumber
- Trim chicken breasts, pound to flatten out to a relatively even thickness, if desired. Combine marinade ingredients.
- Place chicken in a plastic baggie, cover in marinade, and work it around to coat the chicken entirely. Marinate for 6-12 hours. While marinating, make the spread:
For Cilantro Mint Mayo
- Mix all ingredients together well. Cover and chill until you’re ready to assemble the sandwiches.
- Grill chicken breasts until cooked through.
- Spread buns with mayo, arrange mango, red onion, cucumber, and chicken as desired.
More Indian Food Recipes....
Love Indian food? Be sure to check out these other fabulous Indian - and Indian inspired - recipes!
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Cilantro-Mint Chutney Recipe
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