Tandoori Chicken Burger with Yogurt Dressing


  • 4 chicken thigh
  • 2 tablespoons garam masala spice (mix of cinnamon, cloves, cardamom, nutmeg, coriander seeds powder)
  • ½ tablespoon chili powder
  • Salt and pepper
  • 4 tablespoons olive oil
  • 1 cup natural yoghurt
  • 1 cucumber, seeds removed and diced
  • 10g coriander, chopped
  • 4 large burger buns, halved


  • Season the chicken thighs with some salt, pepper, garam masala and chili powder. Marinate for at least an hour
  • To make the cucumber yoghurt, mix the regular yoghurt with the cucumber, chopped coriander, a pinch of salt and pepper. Mix well and set aside.
  • Heat the oil in a large pan over medium high heat and sear the chicken thighs for about 4 minutes per side.
  • Cover the pan with a lid slightly ajar once the thighs are turned to create an oven effect to cook the chicken completely.
  • Remove from heat.
  • Fry the burger buns cut side down in the same pan to lightly grill the buns for about a minute each side.
  • Layer the burgers with a piece of chicken and a good dollop of cucumber yoghurt before serving.

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