Tamarind Chutney Chicken Tandoori Masala Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 pounds ground chicken
2 Tbsp. extra virgin olive oil
2 tsp. kosher salt
2 Tbsp. tandoori masala powder
1 Tbsp. garam masala powder
1 tsp. chili powder
1 Tbsp. fennel seeds
3 large cloves garlic, minced
1 1/2 Tbsp. fresh ginger, minced
2 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice

2-3 Tbsp. vegetable oil ,for brushing on the grill rack
3 large tandoori naans, cut diagonally

2-3 lemon wedges
1 c. tamarind chutney
1/2 large red onion, sliced into rings
6 sandwich picks




Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare patties, combine chicken, olive oil, salt, tandoori masala, garam masala, chili powder, fennel seeds, garlic, ginger, vinegar and lemon juice in a large bowl. Mix the ingredients thoroughly, but be careful not to overwork the mixture. Divide the mixture into 6 equal portions and form into patties of desired thickness. Place patties on a platter and cover with wax paper. Set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the naans on the outer edges of the grill rack to toast lightly, 30 seconds of grilling on each side, or until slightly crisped on the outside.

To assemble the burgers, squeeze lemon wedges over cooked patties and then place on the widest edge of the naan. Spread tamarind chutney generously over the top of the burger and garnish with onions. Fold the pointed edge of the naan over the top of the burger and secure with sandwich pick.

Makes 6 burgers. Enjoy!