Tandoori Chicken Burger with Cilantro-Mint Mayo and Mango Slices
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 spiciness of the chicken. It all comes together for this amazing, complex, and really well balanced sandwich.
Servings: 4 Burgers
Calories: 607kcal
Ingredients
- 4 Large Chicken Breasts
- 2 tablespoon Lemon Juice
- 1 Cup Greek Yogurt
- 2 teaspoon Finely Chopped Cilantro
- 1 teaspoon Garam Masala
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Turmeric
- ½ teaspoon Ginger Paste
- ½ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Red Food Coloring Optional, I don’t bother – it’s just traditional!
- ¼ teaspoon Coriander
- ¼ teaspoon Ground Black Pepper
- Pinch Cardamom
- 1 Garlic Clove Pressed
Cilantro-Mint Mayo
- ½ Cup Mayonnaise
- ¼ Cup Fresh Cilantro finely chopped
- 2 tablespoon Fresh Mint finely chopped
- 1 teaspoon Lime Zest
- Pinch Salt
For Assembly
- 2-4 Buns Gluten-free, if needed
- Mango Slices
- Thinly Sliced Red Onion
- Thinly Sliced Cucumber
Instructions
For Chicken:
- 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:
For Cilantro Mint Mayo
- Mix all ingredients together well. Cover and chill until you’re ready to assemble the sandwiches.
To Assemble:
- Grill chicken breasts until cooked through.
- Spread buns with mayo, arrange mango, red onion, cucumber, and chicken as desired.
Nutrition
Calories: 607kcal | Carbohydrates: 25g | Protein: 58g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 159mg | Sodium: 965mg | Potassium: 984mg | Fiber: 1g | Sugar: 5g | Vitamin A: 394IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 3mg