Indian Butter Chicken Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I recently had Indian food for the first time and fell in love with it. The butter chicken sauce was amazing. I thought the flavors would translate well into a burger.



1 tablespoon olive oil

1 medium onion, chopped

1 jalapeno pepper, chopped

1 teaspoon minced garlic

1 15 ounce can tomato sauce

1 tablespoon tomato paste

1 teaspoon salt

¼ teaspoon black pepper

2 tablespoons butter

¼ cup plain yogurt


Cooking spray

2 pounds ground chicken

2 tablespoons garam masala

1 tablespoon ground ginger

1 teaspoon ground cinnamon

2 teaspoons salt

½ teaspoon cayenne pepper

¼ cup panko bread crumbs


2 cups broccoli slaw

1/2 cup coconut milk

¼ cup mango chutney

1 tablespoon olive oil

3 pieces naan


Preheat grill.

In a medium saucepan, heat olive oil. Add onion, jalapeno and garlic. Cook until softened, about 5 minutes, stirring often. Add tomato sauce, tomato paste, salt, pepper and butter. Cook for 10 minutes or until thickened, stirring often. Move pan to indirect heat. Stir in yogurt. Place ½ cup sauce in a separate pan.

Spray grill with cooking spray.

In a large bowl, combine ground chicken, garam masala, ginger, cinnamon, salt, cayenne, and panko until mixed well. Shape into 6 patties. Place onto grill. Using a pastry brush, brush with sauce several times while cooking. Cook 8 – 12 minutes or until meat thermometer registers 165 degrees, turning once.

In a medium bowl, combine broccoli slaw, coconut milk and mango chutney.

Brush naan with olive oil. Place on grill for 2 -3 minutes or until it begins to brown.

Cut naan into 12 pieces. Place burgers on one piece of naan. Brush with sauce that was set aside. Top with slaw mixture, then with another piece of naan.

Serve immediately.