tandoori chicken burger

chicken burgers.


is that the noise you just made? it’s okay. i used to loud huff at any mention of those two words combined.

..but the truth is, these poor little poultry patties really have a bad rap.

{tandori chicken burger} fresh ingredients!

chicken burgers are notoriously known for being dry + flavorless. always overcooked. always, dare i say, boring!

but here i am to pump a little hope into the hearts of your cooking world with a tandoori-spiced chicken burger that’s sure to bring the flavor!

{tandori chicken burger} the spice mix steals the show!


let’s first talk about that magical culinary word.

tandoori chicken is a dish originating from an indian subcontinent. it traditionally consists of roasted chicken that is marinated in yogurt + then flavor boosted with with gorgeous red + yellow spices, such as paprika, cayenne + tumeric.

where does the name come from? well, the chicken is traditionally cooked in a clay oven called a tandoor!

learning is fun! go team!

{tandori chicken burger} simple ingredients, a quick spice mix + ground chicken!

so, today, we’re going to let that knowledge influence us + we’re going to take a chicken patty to tandoori town!

our spin will start by seasoning ground chicken with a few kicks of cayenne + paprika, we’ll incorporate the yogurt by topping the chicken patty with a quick tzatziki sauce then we’re going to keep tradition alive by serving it on naan.

and once we grill the burger up, we’re going to layer some crisp fresh veg on the patty party! {are you counting how many times i’ve said patty? i literally can’t stop.}

{tandori chicken burger} an exotic twist on the chicken burger! _

now that we’ve talked about the plan, let’s talk logistics. i’m talkin about the patty cooking basics.

from my research, the internet has taught me that the key to patty success in the cooking process is to LEAVE THE BURGER ALONE.

mix it. form it. heat it. WAIT FOR IT. flip it. smile at it. WAIT FOR IT. eat it.

that’s simple enough, right?

basically, any flipping excitement needs to take a backseat on this one because once you place that patty on the grill you MUST leave it alone for 5 minutes. if you move it before then, you will risk literally watching your dreams crumble before you. a bit dramatic? NAH. chicken burgers are some serious stuff!

and while the patties are transforming into dinner – you’ll have some time to slice up the fresh veg + whip up a quick tzatziki.

if you’re not like me + don’t always a batch of the tzatziki in your fridge, then please promise me you won’t skip this step.. it comes together super quick + your burger needs it like a coca cola needs the classic.

{tandori chicken burger} an exotic twist on the chicken burger! plus - the tzatziki that everyone loves!

and in the final moments, while the tandoori chicken burgers are resting alongside it’s accompaniments, you’ll want to leave that grill pan on high so you can char up the naan.

i buy my naan from the store {heyyy stonefire! you’re the only one for me!} but if you make your own, then do all that awesomeness beforehand + gauge the size of your naan to the likings of a burger bun.

as for those who store buy, you’ll notice the packaged naans are kinda amoeba like – always a different shape + size! so, same rule for you as it is for the awesome naan homemakers. . you might need to cut yours to fit to be folded up + around whatever size chicken burger you have!

once that naan situation is all figured out + it’s grill lines are looking fierce, then you’ll build your very own tandoori dream inside of it!

tandoori chicken burger
Cook time
Total time
Serves: 4 chicken burgers
for the chicken burger patties:
  • 1½ pounds ground chicken breast
  • 4 scallions, sliced thin
  • 3 tablespoons fresh ginger, grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon paprika
  • ½ tablespoon cayenne
  • 1 teaspoon cumin
  • kosher salt + pepper, to taste
for the burger building:
  • cucumber, sliced thin on the bias
  • red onion, sliced into thin rounds
  • cilantro, chopped
  • tzatziki, to taste
  • 4 naans, cut to size
  1. in a medium mixing bowl, combine the ground chicken with the listed ingredients + mix well. form into 4 patties.
  2. on a grill pan {or skillet} over medium-high heat, cook the chicken burgers for 5 minutes for the first side - without flipping!
  3. then flip the burgers, and cook for an additional 3 minutes.
  4. toss your naan bread on the grill during the last few minutes + grill until your liking.
  5. top the burgers with a few sliced cucumbers, red onion + a handful of cilantro.
  6. lastly, top the burgers with the tzatziki + enjoy!
adapted from a great blog! thank you for the inspiration baked bree!



soak the raw red onion in an ice bath {small bowl with water + ice cubes} to remove the raw bite!

tiny lightbulb

these would make great sliders! just form the patties into slider size + adjust the cooking time depending on the size! you could set up a little slider building station with all the toppings on the side or build them yourself + serve on a platter at your next party!

cal arrow

a great way to drop the cals here would be to remove the naan + replace with a large butter lettuce leaf as a lettuce wrap!

Symbols-Add   i have tried this burger with hummus on the bottom of the naan + the added creamyness was totally delish!


is the tzatziki not jazzing you up? here is a quick yogurt sauce with mint that’s a wonderful alternative!

in a small bowl, mix the following until well combined:

  • 6oz fat free plain greek yogurt
  • 1 tablespoon fresh mint, finely chopped
  • 1 large lemon, zested + juiced
  • 2 teaspoons cumin
  • salt + pepper, to taste