Amazing Tandoori Chicken Burger! And that Tandoori Burger Sauce, Mmm Good. You don’t even know.

This Indian-inspired burger is Tandoori Seasoned and marinated Chicken Breast Fillet on a Buttered and Toasted Bun with Tandoori Burger Sauce. Optionally top off with Lettuce, Tomatoes, Onions, and Cucumbers. Add Hot Peppers or Sliced Jalapeños to up the heat!

Tandoori Masala

The Tandoori Spice used is my specialized blend of a Tandoori Masala. Kissan Tandoori Masala can be used at the same amounts and, in my opinion, is the best out there to date. Mine is coming soon 😉

Chicken Breast Fillets

Slice the Chicken breast in half vertically, and then slice each fillet in half for 4 Breast fillets. Pound out each fillet to an equal thickness and then marinate them for an hour or longer.

Ideally, you want about 1/2 an inch thick Chicken breast fillet, slightly bigger than the bun you are serving.

Tandoori Marinade

Combine the below marinade ingredients and marinate the Chicken Breast Fillets.

• 1/4 C Neutral Oil
• 2 Tbl JAH Tandoori Masala or Kissan Tandoori Masala
• 1 Tbl Lemon Juice

This marinade skips adding in the Yogurt, although you could still add in a bit of yogurt if you desire. Since this is going on a Grill with direct heat, I instead focused on an Oil Based marinade.

Cooking the Tandoori Chicken Breast Fillets

Before you cook the Chicken Fillets, Butter and Toast the Hamburger Buns. I use a Panini Grill to do this as well as cooking the chicken.

Just set the Buttered Buns on the Panini Grill with the Grill open to toast the bottom. Press down a bit on the buns to assist in toasting.

Place the Chicken Breast on the Panini Grill and close the lid, pressing a bit. Cook these for about 5–7 minutes. Press down a bit to get a good grill sear. Optionally, cook on a Regular Grill or in the oven at 350 F until done.

Stripped Tandoori Chicken Burger

Marinate Chicken Legs or Quarters and cook them in the oven at 375 F for 45 minutes. Flip halfway through. After 45 minutes, leave the chicken in the oven but shut the heat off. Leave it there for 15 – 20 minutes before stripping it off the bone and stacking the Chicken Tandoori Burger.

Serve with Tandoori Fries. Just sprinkle on about 2 tsp – 1 Tbl of JAH Tandoori Masala on about 1 lb of French Fries after they have cooked and toss.

Tandoori Burger Sauce

Combine Samosa Dipping Sauce & Mayo to make the Tandoori Chicken Burger Sauce. Exchange the Mayo with Yogurt, Sour cream, or any combination of if desired. The Tandoori Burger Sauce is also good as a dip for your french fries.

I use 1/4 C of Yogurt & 1-2 Tbl of Samosa Dipping Sauce. Use more or less based on your preference.

The leftover samosa dipping sauce can be served on the side, for your fries, or refrigerated for the next time you will have samosas.

Tandoori Chicken Burger Toppings

The Toppings are optional. Top the burger off with:

• Lettuce. A small handful
• Tomato – sliced thin
• Onion – sliced thin rings intact
• Cucumbers – 2 thin slices per burger
• To up the heat and get a really spicy version, add sliced Jalapeños or other hot pepper, fresh or pickled.