Entertaining, Food With Friends, Picnics & BBQs, Supper

Tandoori Chicken Burger with Mango & Chilli Chutney

A zingy, spicy burger – great on the barbecue! 

With Bart Ingredients


  1. Mix together the garlic, ginger, garam masala, 250g of the yogurt, and a generous pinch of salt in a large bowl. Add the chicken and fully cover with the marinade. Cover with clingfilm and marinade in the fridge for a minimum of 30 mins, and up to 24 hours.
  2. When ready to cook, preheat a bbq or a griddle pan and oil slightly. Add the chicken and cook for approx 15 minutes, turning halfway, until the chicken is cooked through.
  3. Meanwhile, mix together the coriander, lemon juice and remaining yogurt in a bowl. Season with salt.
  4. Cover the base half of the ciabatta with the yogurt, then layer up with the tomato and lettuce, then the chicken and topped with the chutney. Serve with a leafy salad, potato wedges or as part of a big bbq spread – enjoy!

Serves 4  

Prep time: 20 mins (plus 30 mins – 24 hours for marinading)

Cook time: 20 mins 


4 boneless skinless chicken thighs (or more if you want to double up!)

3 tsp Bart Garlic paste

3 tsp Bart Ginger paste

2 tbsp Bart Garam Masala

2 tsp Bart Chilli Powder

400g tbsp natural yogurt

Juice of half a lemon

4 ciabatta rolls, halved

3-4 tbsp Tracklements Mango & Chilli Chutney

1 large tomato, sliced

1 little gem lettuce, torn

16g coriander, finely chopped

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