Tandoori Chicken Burgers with Mint Yoghurt
Juicy chargrilled chicken thigh in a bun with crunchy lettuce, red onion and a cool mint yoghurt.
Made with Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins plus marinating
- LevelEasy
- Costabout £1.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken thighs between two sheets of baking paper and bat out with a rolling pin to an even 1.5 cm thickness.
- 2
Coat in your ready made tandoori marinade (see the base recipe), cover and chill for at least 2 hours, or overnight.
- 3
Heat the oil in a griddle pan or large frying pan over a high heat. Cook the chicken for 6 to 7 minutes on each side until charred and cooked through, with no pink and clear juices.
13 min - 4
Rest for 3 minutes. Meanwhile stir the yoghurt and mint together with a pinch of salt, and toast the buns cut side down in the pan for 1 minute.
- 5
Build the burgers with lettuce, tomato, onion, a thigh and a spoonful of mint yoghurt on each bun, and serve at once.
Tips
- Bat the thighs out evenly so they cook in the same time and fit the bun.
- Drain thick chunks of marinade off the chicken before cooking, or the pan will smoke.
- Check the middle of the thickest piece reaches 75C before you serve.
Storing and freezing
Eat the same day. Cooked chicken keeps for 2 days in the fridge, cooled within 1 to 2 hours, and should be reheated until steaming hot all the way through.
Questions
Can I barbecue them?
Yes. Grill over medium hot coals for about 6 minutes each side, with the lid down. Always check it is cooked through before serving.
Is this gluten free?
Not with ordinary buns. Serve in gluten free burger buns or lettuce leaves, and the rest is gluten free if your garam masala is.
Can I use chicken breast?
Yes, but slice it in half horizontally to make thin steaks and cook for a minute or two less on each side, as breast dries out sooner.
More made with tandoori marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
