Grilled tandoori chicken burgers are a leaner, lower carb alternative to traditional burgers. Ground chicken breast gets a bold blend of seasoning before being shaped into patties, grilled, and served on naan with a creamy yogurt mint sauce.
I love comfort food as much as the next person, but every now and then I get a reader request for some lighter fare.
And what kind of blogger would I be if I didn’t oblige?
These tandoori chicken burgers came about from one such request.
With ground chicken breast, it’s a much leaner alternative than a ground beef burger, and the naan bread is a more carb friendly alternative than a bun.
But when you try these chicken burgers, you’ll never know that they are healthy just based on taste!
They are full of flavor and so satisfying!
What is tandoori chicken?
Tandoori chicken is a popular South Asian dish that features tender spiced chicken in a yogurt sauce.
Traditionally it is cooked by roasting it in a clay oven known as a tandoor.
Ingredients
To make these you’ll need:
- Ground chicken– Use ground chicken breast to keep it nice and lean.
- Fresh seasonings– Sliced green onions and grated fresh ginger
- Lemon juice– Fresh is best but bottled will work too.
- Spices– Paprika, cumin, ground cardamom, cayenne pepper, and salt and pepper
- To assemble the burgers– Naan bread, thinly sliced cucumbers and red onion, and fresh cilantro
Part of what makes these so yummy is the yogurt sauce. To make that you’ll need:
- Greek yogurt– Make sure you are using plain Greek yogurt and not flavored. It’s easy to mix up the plain, vanilla, and coconut.
- Mint– Fresh mint, chopped.
- Spices- Cumin, salt, and pepper
- Lemon juice– Use fresh if you can
How to Make
These tandoori chicken burgers are very easy to make!
To do it, mix the chicken, green onions and spices together in a bowl.
Divide the mixture and form it into 4 patties.
Then, cook the chicken burgers on a grill preheated to medium-medium high heat, for roughly 3 minutes per side.
Throw the naan bread on the grill during the last few minutes, flipping once, to warm through.
While the burgers are cooking, mix the yogurt sauce in a small bowl.
Once the burgers are cooked through and the naan is warm, build the burgers.
Start by sandwiching them in the naan and topping them with a few sliced cucumbers, red onion, yogurt sauce, and finally a generous handful of cilantro.
Serve and enjoy!
Storing Leftovers
Store leftover burgers in an airtight container in the fridge for up to 3 days.
Reheat them on a hot grill or in the oven.
Store all the fixings separately in the fridge.
Tips and Tricks
- Don’t overmix the chicken burger mixture or it will get sort of tough.
- For more zing, add more cayenne. For less, omit the cayenne.
- The burgers are done when they reach 165 degrees in the middle of the patty. You can check this with a meat thermometer.
Other Chicken Burgers
Tandoori chicken burgers are a flavorful way to add some variety to your grill.
Make them and enjoy!
Looking for other chicken burger recipes?
Try these:
If you’ve tried these TANDOORI CHICKEN BURGERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grilled Tandoori Chicken Burgers
Ingredients
For The Burgers
- 1 1/2 lbs ground chicken breast
- 4 green onions sliced thinly
- 3 tbsp grated fresh ginger
- 2 tbsp lemon juice
- 1 tbsp paprika
- 2 tsp cumin
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 6 slices Naan bread halved
- 1/2 cucumber thinly sliced
- cilantro leaves
- red onion thinly sliced
For The Mint Yogurt Sauce
- 1 heaping cup Greek yogurt
- 1 tbsp fresh mint chopped
- 2 tsp cumin
- 1 tbsp fresh lemon juice
- salt and pepper to taste
Instructions
- Put the chicken, green onions, and all of the spices in a bowl and mix well. Form into 4 patties.
- Mix the yogurt sauce in a small bowl. Set aside.
- Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high heat, roughly 3 minutes per side. Throw the Naan bread on the grill during the last few minutes, flipping once, to warm through.
- Top the cooked burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
- Either add a healthy dollop of yogurt sauce to the top or spread it onto the insides of the naan bread.
Notes
- Don't overmix the chicken burger mixture or it will get sort of tough.
- For more zing, add more cayenne. For less, omit the cayenne.
- The burgers are done when they reach 165 degrees in the middle of the patty. You can check this with a meat thermometer.
Nutrition
recipe adapted from Baked Bree
Jhuls says
I was also planning to make some diabetic friendly foods, but still can’t het my hands on them. This dish looks absolutely delish. Happy FF and enjoy the week. š
Jhuls says
Sorry, that should be *get*. š
CakePants says
This looks delicious! The mint yogurt sauce looks like a wonderful complement to the burger. Do you have a favorite brand of naan that you use? I’m asking because the Trader Joe’s naan that I’ve bought in the past has 37g carbohydrates per piece, which clocks in way above the 20-25g that many hamburger buns have.
4 Sons 'R' Us says
We use Costco’s brand. I know Stonefire is another popular brand here. They have a whole grain version as well š
CakePants says
Awesome, I’ll be sure to check those out!
Jhuls @ The Not So Creative Cook says
Perfect for a weeknight treat! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.