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tandoori-chicken-burger-recipe

Tandoori Chicken Naanwich

The Starving Chef
Experience a fusion of flavors with this tandoori chicken naanwich, where spiced ground chicken patties meet soft naan, tangy yogurt sauce, and a burst of vibrant chutneys.
Prep Time 1 hour
Cook Time 15 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
Course International, Main Course, Sandwiches
Cuisine Burgers, Indian, International
Servings 6

Ingredients
  

Instructions
 

  • Mix the ground chicken meat with the yellow curry, onion and garlic powder, cumin, and garam masala. Separate the cardamom seeds from their pods and finely grind the seeds. Add to the meat and spice mixture.
  • Combine the raisins and Major Grey's 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 160-165°F. 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 Major Grey's chutney, sliced red onions, and fresh parsley (or cilantro!) Enjoy!
Keyword burger, chicken, curry, naan
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