Tandoori Chicken Fillet Burger Recipe


Better than a hamburger?  So many delicious flavours that are bright, fresh, spicy and really will impress and turnaround some of the hardest ones to please.  Try a tandoori fish burger, lamb burger or chicken wrap, great ideas for lunches:)


  • 500g skinless Chicken Breast sliced in half to form to long thin strips.
  • 130g Mudgeeraba Spices Punjab Mango & Date Chutney
  • 4 x Turkish Bread Rolls or Roll of your choice.


Marinade (to make)

  • 3 tbsp Greek Style Yoghurt
  • 1 tbsp Mudgeeraba Spices Butter Chicken Curry Paste
  • 1 tbsp Lime or Lemon Juice
  • Tandoori Colour (optional)

Raita (to make)

  • 1 cup greek yoghurt
  • 1 finely grated Lebanese Cucumber
  • Salt to taste
  • 2 tbsp finely chopped fresh mint

Salad Ingredients

  • 100g Baby Spinach
  • 3 thinly sliced Tomatoes
  • 1 Red Onion sliced thinly
  • 1 Lebanese Cucumber (peeled into ribbons with a peeler)
  • fresh Mint to serve



  1. Combine the marinade ingredients together and marinate the chicken overnight in the refrigerator (or for a minimum of 2 hours).
  2. To make the raita combine all ingredients in a bowl and set aside in the refrigerator to chill.
  3. Prepare the salad and set aside. To cook the Tandoori Chicken place on a hot plate, skillet or griddle.
  4. Brush with ghee/oil/butter whilst cooking.
  5. Assemble the burger by placing a dollop of the yoghurt, tomato slices, cucumber ribbons, spinach, and red onion.
  6. Place the tandoori chicken on top and dollop a spoonful of the chutney. Serve.