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Flavorful Tandoori Grilled Chicken Burgers with Easy Mango Chutney

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Juicy grilled chicken burgers marinated in a vibrant tandoori spice mix paired with a sweet and tangy homemade mango chutney. Perfect for quick weeknight dinners or casual gatherings with a smoky, spicy, and fresh flavor profile.

Ingredients

Scale
  • 1 lb (450g) ground chicken (preferably lean but with some fat for moisture)
  • ½ cup (120g) plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp tandoori masala powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp turmeric powder
  • Salt and freshly ground black pepper, to taste
  • 1 small green chili, finely chopped (optional)
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1 ripe mango, peeled and diced (or 1 cup frozen mango chunks, thawed)
  • 2 tbsp sugar
  • 2 tbsp white vinegar or apple cider vinegar
  • ½ tsp mustard seeds
  • ¼ tsp ground cinnamon
  • Pinch of red chili flakes (optional)
  • Pinch of salt
  • 4 burger buns, lightly toasted
  • Fresh lettuce leaves
  • Sliced red onions
  • Cucumber slices
  • Optional: sliced tomatoes or avocado

Instructions

  1. Prepare the Mango Chutney: In a small saucepan over medium heat, toast the mustard seeds until they start to pop (about 1 minute). Add the diced mango, sugar, vinegar, cinnamon, chili flakes, and a pinch of salt. Stir to combine.
  2. Let the mixture simmer gently for 10–12 minutes, stirring occasionally, until the mango softens and the chutney thickens slightly. Remove from heat and let cool.
  3. Make the Chicken Patty Mixture: In a large bowl, combine ground chicken, Greek yogurt, minced garlic, grated ginger, tandoori masala, cumin, smoked paprika, turmeric, salt, pepper, chopped chili, cilantro, and lemon juice.
  4. Mix gently until evenly combined, avoiding overmixing to keep patties tender.
  5. Divide the mixture into 4 equal portions and shape each into a round patty about ¾ inch (2 cm) thick. Press a slight indentation in the center of each patty to prevent puffing up during cooking.
  6. Grill the Patties: Preheat grill or grill pan over medium-high heat and lightly oil the surface.
  7. Cook patties for 6–7 minutes per side, flipping carefully. Ensure internal temperature reaches 165°F (74°C).
  8. Toast burger buns cut-side down during the last few minutes of grilling until golden.
  9. Assemble the Burgers: Spread mango chutney on the bottom half of each bun. Add lettuce, chicken patty, sliced onions, cucumbers, and optional toppings. Top with the bun.
  10. Serve immediately with preferred sides such as fries, salad, or grilled vegetables.

Notes

Marinate chicken for at least 30 minutes, preferably 2 hours or overnight for best flavor and tenderness. Press a slight indentation in patties to prevent puffing. Adjust chutney sweetness and spice to taste. If no grill, use a grill pan, cast iron skillet, or bake patties at 375°F for 20–25 minutes, flipping halfway.

Nutrition

Keywords: tandoori chicken burger, grilled chicken burger, mango chutney, Indian spices, quick dinner, summer barbecue, easy chicken burger

Find it online: https://lirafood.com/flavorful-tandoori-grilled-chicken-burgers-with-easy-mango-chutney-recipe/