Tandoori Chicken Burgers

Easy midweekmealing with these Tandoori Chicken Burgers!

Easy midweekmealing with these Tandoori Chicken Burgers!

When it comes to food, I think it's fantastic to apply the different food cultures and influences from Asia in my recipes and create amazing combinations. But I can also imagine that this can be overwhelming at times for other people, that's why I think it is important in making existing recipes your own and facilitating cooking processes. For example, Indian cuisine is known for its many spices and flavors but applying these does not have to be complicated at all. On a weekday it is best to use a good curry paste, sauce, or spice mixture to eat delicious Indian food. Of course, you can make these from scratch during the weekend or when you have more time :-)

Bottom line: life can be enjoyed when you don't make things too hard for yourself ;-)

This Tandoori Burger is defo not date food, but boy oh boy it was tasty!

This Tandoori Burger is defo not date food, but boy oh boy it was tasty!

In my recipe I speed up the cooking process by using the Tandoori Sauce from Patak's and translate the authentic Chicken Tandoori recipe into a street food meal. In combination with the Yoghurt Mango Chutney sauce and naan as burger buns you can quickly put a tasty and surprising dish on the table, at a BBQ or picnic.

Watch my REEL on how I made these Tandoori Chicken Burgers.

Make this soon!

Make this soon!

Note: The Spiced Chickpea teamed up with Xenos B.V. for this sponsored recipe.

Tandoori Chicken Burgers

  • Prep: 15 min
  • Total: 45 min

  • Meat


For the Chicken Tandoori burgers:
- 300 gr minced chicken
- 2 tbsp Tandoori sauce for the burger mixture (Patak's, Xenos)
- 5 tbsp Tandoori sauce for baking
- 1 egg
- 5 tbsp breadcrumbs
- 1 tsp garlic (finely chopped)
- 1 tsp ginger (finely chopped)
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 2 tbsp (olive/sunflower) oil for frying
- salt & pepper to taste

For the yogurt mango chutney sauce:
- 3 tbsp yogurt
- 2 tbsp mango chutney
- salt & pepper to taste

To assemble:
- cucumber slices
- slices of red onion
- cress or fresh coriander (optional)
- mini naans (Patak's, Xenos)
- poppadums (Go Tan, Xenos)


  1. Add all ingredients for the Chicken Tandoori Burgers in a bowl and mix well. Make 6 mini burgers and fry them in a pan on medium heat. This will take 10-15 minutes.

    N.B. The mixture will be a bit lumpy, but I like a softer texture with a chicken burger. If you want it a little firmer, add some extra breadcrumbs.

  2. Meanwhile, make the yogurt mango chutney sauce and cut the onion and cucumber into slices.

  3. After 10-15 minutes, remove the burgers from the pan and add 5 tbsp Tandoori sauce. Heat it up and then add the fried burgers. Make sure the burgers are well submerged in the sauce.

  4. Heat the mini naans in a pan and cut them in half. Top the naans with a burger, red onion rings, cucumber slices, yogurt chutney sauce and some cress or fresh coriander as a garnish. Serve with poppadums and enjoy!

    - Handy to have a spice mix such as Garam Masala or curry at home. These mixes have all the seasonings for a tasty (veggie or meat) curry or even an egg salad.
    - Ginger and garlic paste from a glass jar speed up the cooking process when you feel like a curry in a hurry.
    - Naan left? Use it the next day as a wrap or pizza base.
    - Use poppadums as an amuse-bouche and serve a shrimp cocktail on it. Eat immediately!

    If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made