There’s nothing better than a homemade burger made with quality, fresh ingredients. This Bombay chicken burger is flavourful, simple to make, and deliciously spicy. It is served with raita, an Indian, Pakistani and Bangladeshi condiment made with yoghurt that can be used as either a sauce or dip. The yoghurt is simply seasoned with coriander, salt and pepper, helping to balance the spicy from the tandoori chicken. This recipe is adapted from HelloFresh.
Bombay Chicken Burger with Creamy Raita
- 2 fillets chicken breasts
- 30 g tandoori paste
- 1 tbs extra virgin olive oil
- 1 red onion, sliced
- 2 tbs fresh coriander, finely chopped
- 1 tub of greek yoghurt
- 2 burger buns, halved
- 1 small Lebanese cucumber, thinly sliced
- Butterfly the chicken breast. This will help your chicken to cook evenly.
- Brush the chicken breasts with the tandoori paste.
- Heat some oil in a pan over a medium-high heat. Cook the chicken fillets for 4-5 minutes on each side, or until cooked all the way through.
- While the chicken is cooking, add your onions to the pan and cook for 2-3 minutes or until tender.
- While the chicken is cooking prepare the dressing by mixing the yoghurt with half of the coriander and salt and pepper to taste.
- When the chicken is cooked, slice in half to fit onto your buns. Assemble your burger, topping the burger buns with the stacked chicken, onions, cucumber, raita and remaining coriander.
Do you make your own burgers?
What are your favourite toppings?