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Barbecue Tandoori Chicken Burger with Mango Chutney Recipe

Make it a speedy Indian - this twist on a classic takes five minutes to cook.

Preparation Time:

10 - 20 minutes

Cooking Time:

5 minutes

Ingredients:

  • (serves 4)
  • 500g chicken breast fillets
  • 100g (1/3 cup) tandoori paste
  • 2 tbs Greek-style natural yoghurt
  • 1 tbs fresh lemon juice
  • Olive oil spray
  • 1 Lebanese cucumber
  • 4 large Turkish bread rolls, split, toasted
  • 80g baby spinach leaves
  • 3 ripe tomatoes, thinly sliced
  • Fresh mint leaves, to serve
  • 120g (1/3 cup) mango chutney
  • Minted yoghurt
  • 180g (2/3 cup) Greek-style natural yoghurt
  • 1 1/2 tbs shredded fresh mint
     

Method:

Cut the chicken in half horizontally. Cut each piece in half lengthways.

Place the tandoori paste, yoghurt and lemon juice in a shallow glass or ceramic dish and stir until well combined. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.

Preheat a barbecue grill or chargrill on medium-high. Lightly spray both sides of the chicken with olive oil spray. Add the chicken to the barbecue and cook for 2 minutes each side or until cooked through.

Meanwhile, to make the minted yoghurt, combine the yoghurt and mint in a small bowl.

Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Spread the minted yoghurt evenly over the base of each bread roll. Top with the spinach, tomato, cucumber, chicken and mint leaves. Top with the remaining bread and serve with the mango chutney.

 

Tips:

Get a head start on the Tandoori chicken burger with mango chutney. Prepare it to the end of step 2 up to 2 hours ahead.

Continue from step 3 up to 10 minutes before serving.

Use a gas barbecue for speedy barbecue food anytime.

 

Variations:

Tandoori fish with basmati rice & naan: Omit the Turkish bread rolls and spinach. Replace the chicken with 4 (about 150g each) firm white fish fillets (such as ling). Increase the cucumber to 2 Lebanese cucumbers, coarsely chopped. Preheat oven to 200°C.

Omit step 1. At the end of step 2, line a baking tray with non-stick baking paper. Place the fish, in a single layer, on the lined tray. Lightly spray with olive oil spray. Bake in oven for 12-15 minutes or until the fish flakes when tested with a fork in the thickest part. In step 5, combine the cucumber, tomato, mint and 1/4 red onion, thinly sliced, in a bowl. Warm 4 mini naan breads following packet directions. Divide the tandoori fish among serving plates. Serve with the cucumber salad, minted yoghurt, mango chutney, naan and cooked basmati rice.

Tandoori lamb focaccia with minted yoghurt: Replace the chicken breast fillets with 4 lamb leg steaks. Omit step 1. Replace the

Turkish bread with 1 focaccia, quartered, split, toasted.

Lentil & vegetable burger with mango chutney: Omit the chicken, tandoori paste, yoghurt and lemon juice. Omit steps 1 and 2. In step 3, preheat a barbecue flat plate or frying pan on medium-high. Lightly spray both sides of 4 bought lentil patties with olive oil spray. Cook on barbecue for 2 minutes each side. Continue from step 4.