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Chicken Tikka Burgers with Naan Bread and Raita

Chicken Tikka Burgers with Naan Bread and RaitaRecipe courtesy of the Flour Advisory Bureau.

Recipe Ingredients:

1/2 cucumber, seeded and grated
2 teaspoons lemon juice
7 ounces Greek yogurt
5 to 6 mint leaves, finely chopped

2 cups ground chicken
1/2 cup white bread crumbs
1 small red onion, finely chopped
1/2 cup tikka paste
1 medium egg, beaten
3/4 tablespoon fresh coriander, finely chopped plus few sprigs for garnish

4 plain mini naan bread to serve or a large naan sliced into 4

Cooking Directions:

  1. For Raita: Put the grated cucumber, lemon juice, Greek yogurt and mint together in a bowl and stir to combine. Season with salt to taste, cover and place in the refrigerator.
  2. For Burgers: Place the ground chicken, bread crumbs, onion, tikka paste, egg and the chopped coriander into a bowl and mix well. Cover and place in the refrigerator. (Remember to wash working surfaces, cutting boards, utensils and hands after touching raw poultry.)
  3. When you are ready to cook the burgers, take the chicken mixture out of the refrigerator and divide it into 8 portions.
  4. Shape each portion into a burger with your hands.
  5. Preheat the grill to high, and then cook the burgers for 10 to 12 minutes turning halfway through the cooking time to ensure they are evenly cooked.
  6. Place naan bread on the grill for the last 2 minutes of cooking time to heat through.
  7. Serve the burgers with the naan bread and raita, garnished with a sprig of coriander.

Makes 4 servings.


  • To remove seeds from a cucumber, cut in half lengthwise, and then scrape out the seeds with a teaspoon.
  • Thaw any frozen poultry and meat products thoroughly in the refrigerator before use.
  • The chicken can be replaced with ground turkey or lamb if you prefer.
  • If you cannot buy ground chicken use boneless breast thighs and chop in food processor.

Nutritional Information Per Serving (1/4 of recipe): Calories: 448; Total Fat: 18g; Saturated Fat: 5g; Total Carbs: 36g; Fiber: 1g; Sugar: 5g.

Recipe and photograph courtesy of the Flour Advisory Bureau.