I’m always looking for new ways to revamp the burger. Whether it’s made with thai turkey or flying bison, I like my burgers anything but classic. Craving Indian food in our household is no new thing, so when I bought some ground chicken, I decided the best way to use it up was to make some chicken burgers.
What really sets this burger apart is not the curry infused chicken patty, but the naan ‘buns’ the patty is sandwiched between. I also made my own mint chutney from scratch for my samosas (though I’ll admit those were store bought – but still delicious!).
This recipe definitely calls for a lot of Indian inspired spices like garam masala, cardamom, and curry powder. Another essential is ghee, which is a clarified butter used in many Indian recipes. I made the yogurt sauce from plain greek yogurt and cucumbers, but relied on my mango chutney from a jar. Whatever you decide to put in your chicken burger is up to you, so be creative!
I used my recipe for pizza stone naan and made my naan the night before, but using store bough naan works just as well. You can usually find frozen naan with the other frozen ethnic items or in the bakery at your local grocery store.
Begin by mixing all of the spices, including the parsley, together and pour into a large bowl with the chicken. Chop the red and green onions, then add add both into the bowl, reserving half of the green onions for topping the burger. Stir in the mango chutney and raisins.
Form four evenly sized patties and season each with salt and pepper. My burgers each came out to just above a quarter pound each. Let the burgers chill for about an hour so they are easier to transfer to the grill or skillet – ground chicken surprisingly doesn’t hold up the same way as a burger patty! They are much, much softer.
While the patties are chilling, make the cucumber sauce by stirring together the cucumber and lemon juice with the plain Greek yogurt. Let the sauce chill while you finish preparing the rest of the meal.
The key to the perfect chicken patty is to not overcook it, but also not to leave any of the interior pink. The chicken will cook very fast, so it’s best to go on a lower heat setting for longer, so the chicken patty cooks all the way through and doesn’t burn. Cook the patties until they are golden brown on the outside and have reached an internal temperature of 160 F or until the juices run clear.
Sandwich the chicken patties between two pieces of naan and top with the remaining onions, parsley, mango chutney and yogurt sauce. Serve with samosas and mint chutney.
Tandoori Chicken Naanwich
- 16 oz ground chicken
- 2 tablespoons yellow curry
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 3 tablespoons fresh parsley chopped
- 5 tablespoons cardamom pods seeds finely ground and shells discarded
- 3 tablespoons golden raisins
- ¼ cup red onion chopped
- 3 green onion chopped
- 1 cup plain Greek yogurt
- 4 tablespoons ghee melted
- ¼ cup cucumber finely chopped
- 2 tablespoons lemon juice
- 12 small naan breads for serving
- major grey chutney for topping
- salt & pepper to taste
- Mix the ground chicken meat with the yellow curry, onion and garlic powder, cumin, and garam masala. Separate the cardmom seeds from their pods and finely grind the seeds. Add to the meat and spice mixture.
- Combine the raisins and mango chutney into the ground meat along with the chopped red onions and half of the chopped green onions. Chill for at least one hour for the flavors to develop and to make the patties easier to handle.
- While the meat chills, stir together the lemon juice, cucumber, and plain Greek yogurt. Chill until ready to serve.
- Form the chilled meat into 4 patties, then season with salt and pepper. Heat a skillet or grill to medium temperature then grease by brushing with melted ghee. Sear the chicken patties on both sides and cook until no longer pink in the center, or until the internal temperature reaches 160-165F. Make sure the juices run clear. Let the chicken patties rest, off the heat, for a few minutes before plating.
- Serve the patties between two pieces of naan. Top with the cucumber yogurt, any remaining mango chutney, sliced red onions, and fresh parsley (or cilantro!) Enjoy!