Tandoori Chicken Burger

Tandoori chicken burger which is one of the most tried recipes of Indian non-veg cuisine tastes equally well when stuffed inside a bun.

Time: 30 minutes


  • 4 medium washed & dried chicken breasts
  • 1/4 cup yoghurt (curd)
  • 2 handful halved burger buns
  • 1 small sliced onion
  • 1 small sliced carrot
  • 1/2 tablespoon virgin olive oil
  • 1 1/2 tablespoon tandoori Marsala
  • 3 teaspoon finely chopped Mint Leaves
  • 1 small sliced tomato
  • 1 small sliced cucumber
  • 1 handful lettuce loose-leaf


  • Mix the tandoori Marsala paste with 2 tbsp of yogurt in a bowl.
  • Add the chicken pieces and mix well until evenly coated. Keep aside for 5 to 10 minutes.
  • Heat oil in a nonstick pan over medium flame. Cook the marinated chicken for 5 to 10 minutes or until cooked
  • through and golden.
  • Mix the mint leaves with 1/4 cup of yogurt. Lightly toast the buns if desired and place them on a flat surface.
  • Spread the mint-yogurt mixture on the halves. Top up with lettuce, salad leaves, cucumber, carrot and onions.
  • Place the cooked chicken patty on top and cover with the other half. Serve at once with fries or salad.