Tandoori Chicken Burgers With Creamy Chutney
At a Glance
- Total
- 40 min
- Servings
- 6.00 patties
Categories
- Main Course
- Sandwiches
- Indian-inspired
- Grilling
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tandoori Chicken Burgers With Creamy Chutney brings together 800 g ground chicken, 1 cup fresh white breadcrumbs, 2 teaspoons ground cumin in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large bowl, refrigerator, frypan or grill
Ingredients
- 800 g ground chicken
- 1 cup fresh white breadcrumbs
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon garam masala
- 2 tablespoons yoghurt
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon parsley, finely chopped
- 1/3 cup mango chutney
- 2 tablespoons yoghurt
Instructions
Place all burger ingredients in a large bowl and combine thoroughly.
Divide and shape into 6 patties.
Refrigerate while you make creamy chutney.
Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.
Heat frypan or grill and brush lightly with oil.
Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.
Serve with Creamy Chutney either alone or with your favourite burger bun.
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