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Tandoori Chicken Burgers with Creamy Chutney

Tandoori Chicken Burgers with Creamy Chutney

These are very tasty, freeze well and are easy to make! This recipe makes about 10 good-sized patties so will feed 4-5.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 4 large burger buns

For the patties

  • 600 g chicken mince
  • 1 cup fresh breadcrumbs use gluten free breadcrumbs if cooking for coeliacs
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp garam masala
  • 3 Tbsp plain unsweetened yoghurt Greek style is good or lite sour cream
  • 1 Tbsp lemon or lime juice
  • 2 cloves garlic peeled and finely chopped
  • 3 Tbsp chopped parsley

Chutney mix

  • 4 Tbsp plain unsweetened greek yoghurt you could sub for lite sour cream
  • ½ cup fruit chutney


  1. To make the patties, mix all the ingredients together in a large bowl to combine thoroughly. 

  2. Divide into 10 equal pieces and form into patties. Roll each patty in fine white rice flour and flatten slightly between the palms of your hands.

  3. To cook the patties, heat a thin layer of oil in a large frying pan, and cook the patties on medium heat for about 7 minutes on each side.

  4. Check they are fully cooked by cutting one open with a knife. There should be no pink flesh, or pink juice oozing from the patties. Leave to drain on paper towels. 

  5. To make the creamy chutney, combine the yoghurt and fruit chutney in a small bowl. 

  6. Butter buns, add burger patties topped with creamy chutney, and add any salad, sauce and cheese of your choice. 

Recipe Notes

Serve immediately with oven baked fries or a fresh salad.