Tandoori Spiced Chicken Burger with Cilantro-Mint Mayo and Mango Slices
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 flavour from the mayo spread really work well against the spiciness of the chicken. It all comes together for this amazing, complex, and really well balanced sandwich.
Servings: 4 Burgers
- 4 Large Chicken Breasts
- 2 Tbsp Lemon Juice
- 1 Cup Greek Yogurt
- 2 tsp Finely Chopped Cilantro
- 1 tsp Garam Masala
- 1 tsp Cayenne Pepper
- 1 tsp Turmeric
- ½ tsp Ginger Paste
- ½ tsp Paprika
- ½ tsp Salt
- ¼ tsp Red Food Coloring Optional, I don’t bother – it’s just traditional!
- ¼ tsp Coriander
- ¼ tsp Ground Black Pepper
- Pinch Cardamom
- 1 Garlic Clove Pressed
- ½ Cup Mayonnaise
- ¼ Cup Fresh Cilantro finely chopped
- 2 Tbsp Fresh Mint finely chopped
- 1 tsp 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:
Grill chicken breasts until cooked through.
Spread buns with mayo, arrange mango, red onion, cucumber, and chicken as desired.
Calories: 607kcal | Carbohydrates: 25g | Protein: 58g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 159mg | Sodium: 965mg | Potassium: 984mg | Fiber: 1g | Sugar: 5g | Vitamin A: 394IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 3mg