Chicken tikka burgers

This Indian dish is traditionally cooked in a clay oven, but works on the barbecue too- try with homemade tamarind chutney and herb salad

  • Prep:20 mins
    Cook:15 mins
    plus 2-3 hours marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 438
  • fat 8.7g
  • saturates 3.1g
  • carbs 52.3g
  • sugars 9.6g
  • fibre 4.8g
  • protein 37.1g
  • salt 1.7g


  • 6 small chicken breasts
  • 6 burger buns (we used ciabatta)
  • 2 tbsp tomato purée
  • 200g pot Greek yogurt
  • thumb-sized piece ginger, very finely grated
  • 4 garlic cloves, very finely grated or crushed
  • 2 tbsp garam masala
  • ½ tsp ground cinnamon
  • ½ tsp ground cayenne pepper
  • juice 1 lemon, plus wedges to serve
  • 2 tomatoes, chopped
  • 1 small red onion, chopped
  • 1 green chilli, chopped
  • 1 tsp tamarind pulp
  • 2 tbsp tomato ketchup
  • ½ cucumber, sliced
  • 1 Little Gem lettuce, shredded
  • small bunch mint, leaves picked
  • 1 small red onion, halved and finely sliced


  1. Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.)

  2. Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.

Suggested recipes from this collection...