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Tandoori Chicken Burgers with Creamy Chutney


  • 1 ¾ LBS ground chicken
  • 1 CUP whole wheat breadcrumbs
  • 2 TSP ground cumin
  • 2 TSP ground coriander
  • 1 TSP ground ginger
  • 1/2 TSP garam masala
  • 2 TBSP yogurt
  • 1 TBSP lemon juice
  • 1 clove garlic
  • 1 TBSP parsley, finely chopped
  • 1/3 CUP mango chutney
  • 2 TBSP yogurt



  1. Place all burger ingredients in a large bowl and combine thoroughly
  2. Divide and shape into 6 patties
  3. Refrigerate patties while you make creamy chutney
  4. Combine the mango chutney and yogurt together, refrigerate until required
  5. Heat fry pan or grill and brush lightly with oil
  6. Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once
  7. Serve with Creamy Chutney on a Multi Grain roll or Whole Wheat roll with lettuce leaf or arugula leaves


Yield: 6 servings

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