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Chicken Tandoori Burger

A delicious chicken tandoori burger

Chicken Tandoori Burger

Serves 4-6


Tandoori Chicken:

120g natural yogurt 

600g boneless skinless chicken thighs (8 x thighs)

4cm piece fresh ginger, grated 

4 cloves minced garlic 

1 tsp chilli powder

½ tsp garam masala

½  tsp salt 

2 tbsp olive oil 

Pickled onion:

1 medium red onion, thinly sliced 

Juice half a lime


300g plain yoghurt

1 small red onion, finely diced

¼ cucumber, deseeded and diced

1 tomato, deseeded and diced

 Handful coriander, finely chopped

½ tsp chilli powder

Juice of half a lime

To serve:

4 x brioche buns 

Mango chutney

A few coriander leaves

A handful of Bombay mix 


1. Tandoori Chicken: Strain the yoghurt in a muslin cloth for an hour to thicken. Then combine this with the ginger, garlic, chilli powder, garam masala, salt and olive oil. Cover the chicken thighs in the yoghurt marinade and ideally marinade in the fridge for 4 hours or overnight. 

2. Pickled onion:Thinly slice the onion and squeeze over the juice of half lime. Use your hands to scrunch this together, which will help the onion pickle faster. Leave this to one side. 

3. Make the raita: Combine the onion, cucumber, tomato and coriander with the yoghurt, chilli powder and lime juice. 

4. Cook the chicken: Place the marinated chicken in a pre-heated oven at 220C/gas 7 for 8 minutes. Then, remove from the oven, brush with some neutral oil and then grill on the barbecue for a couple of minutes on either side. 

5. To serve: Slice brioche buns in half and toast on a pan or in a toaster until golden and slightly crispy. 

6. Layer on a tsp of mango chutney, then add the tandoori chicken thigh, raita, some pickled onions, a scattering of Bombay mix, and a few leaves of coriander. Add the top half of the bun and enjoy.

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Weekdays 9am