Tandoori Spiced Chicken Burger with Mango

My husband recently got back from a work trip to Ireland. As I have him trained well (if he’s dining without me, he takes photos of EVERYTHING that he wants me to replicate… including the menu info. Good man!), that meant some fun with creating in the kitchen after he got back.

As I was getting set to make my own version of a lamb burger he had at The G Counter Deli, I happened across a menu item that sounded amazing: “Tandoori spiced chicken burger with mango & lime mayo”. What a great idea! I would have to make my own.

So, I started with a Tandoori marinated chicken breast, as I prefer that to actual ground chicken burgers. I used mango slices, rather than in the mayo… and did a mint, cilantro, and lime mayo – I just can’t bring myself to serve an Indian inspired dish without some sort of nod to cilantro-mint chutney. I may be an addict. Anyway… I also added some red onion for colour and crunch, and cucumber for texture, and as a nod to raita – the creamy dip served with many Indian dishes.

… what an utterly mind blowing sandwich! So many colours, flavours, and textures that both stand out from, and complement each other. The coolness of the cucumber, sweetness of the mango, and the bright green flavour from the mayo spread really work well against the spicyness of the chicken. It all comes together for this amazing, complex, and really well balanced sandwich.

Pretty sure I could live on these… SO good! (Even without a bun, for me!)

Tandoori spiced chicken burger with Cilantro-mint mayo and mango slices

Makes 2-4 large sandwiches

Tandoori spiced chicken breasts

2-4 large chicken breasts
2 Tbsp lemon juice
1 cup greek yogurt
2 tsp finely chopped cilantro
1 tsp garam masala
1 tsp cayenne pepper
1 tsp turmeric
1/2 tsp ginger paste
1/2 tsp paprika
1/2 tsp salt
1/2 teaspoon red food coloring (optional, I don’t bother – it’s just traditional!)
1/4 tsp coriander
1/4 tsp black pepper
Pinch cardamom
1 clove garlic, pressed

Trim chicken breasts, pound to flatten out to a relatively even thickness, if desired. Combine marinade ingredients.

Place chicken in a plastic baggie, cover in marinade, and work it around to coat the chicken entirely. Marinate for 6-12 hours. While marinating, make the spread:

Cilantro-Mint Mayo

1/2 cup mayo
1/4 cup fresh cilantro, finely chopped
2 Tbsp fresh mint, finely chopped
1 tsp lime zest
Pinch salt

Mix all ingredients together well. Cover and chill until you’re ready to assemble the sandwiches.

For Assembly

2-4 buns (Gluten-free, if needed)
Mango slices
Thinly sliced red onion
Thinly sliced cucumber

Grill chicken breasts until cooked through.

Spread buns with mayo, arrange mango, red onion, cucumber, and chicken as desired.


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