Chicken Tikka Masala Burger

Course: Dinner/Sandwiches/Burgers
Cuisine: Indian
Servings: 4
Author: Michelle De La Cerda
Chicken Tikka Masala Burger ~ Seasoned freshly ground chicken grilled and slathered in masala sauce served on toasted mini naan.
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Ingredients

  • 8 pieces of mini naan
  • Red leaf lettuce (optional)

Chicken Tikka Burgers

  • 2 lbs ground chicken
  • 1/2 tsp chili powder (Indian, not Mexican)
  • 2 1/2 tsp ground ginger
  • 2 tsp coriander
  • 2 tsp cumin
  • Pinch of cinnamon
  • 1/4 tsp granulated garlic or 2 cloves fresh garlic
  • 1 1/2 tsp garam masala
  • 1/4 tsp salt; +/- to taste
  • 1 large egg
  • 1/4 cup breadcrumbs
  • Juice of 1 lime
  • 1/2 cup plain greek yogurt
  • 1/4 cup freshly chopped cilantro

Masala Sauce

  • 2 tbsp extra virgin olive oil
  • 1 cup onions; finely diced
  • 4 cloves garlic; grated/minced
  • 1 1/2 tsp ground ginger
  • 1 tsp coriander
  • 1/2 tsp chili powder (Indian, not Mexican)
  • 2 tsp garam masala
  • Pinch of cinnamon
  • 1/2 tsp turmeric
  • 3/4 tsp cumin
  • 1-28 oz can crushed tomatoes
  • 2 tbsp fresh cilantro; chopped
  • 1 1/2-2 cup 1/2 and 1/2 or heavy cream
  • Salt to taste

Instructions

Chicken Tikka Burgers

  1. Mix all the ingredients. Once blended, form into patties.
  2. Chill the patties for at least 2 hours, allowing all the ingredients time to meld together.
  3. Remove from the refrigerator 15 minutes before grilling, allowing to come to closer to room temp.
  4. Heat grill or the grill pan, taking care to grease it so the burgers don't stick.
  5. Over medium heat or flame, cook the patties for 5-6 minutes on each side or until the internal temperature is 165°F.

Masala Sauce

  1. In a large skillet, heat pan over medium-high heat.
  2. Add the olive oil, onions, and garlic; cook for 2-3 minutes or until onions begin to soften.
  3. Add the spices, mix as best as possible.
  4. Once they begin to bloom/become fragrant, add the tomatoes and cilantro, stir well.
  5. Bring to a high simmer, stirring constantly.
  6. Reduce heat to medium low, and continue to cook for 10 minutes at a low simmer.
  7. Slowly stir in the cream, mix well.
  8. Add salt to taste and return to simmer for at least 5 more minutes.

Assembly

  1. Toast the naan.
  2. On the bottom 'bun' add a tiny bit of masala sauce and a leaves of red leaf lettuce.
  3. Place the patty on the lettuce.
  4. Add generous dollops of masala sauce and place another piece of naan on top.
  5. Serve and enjoy.

Recipe Notes

Makes 4 half pound patties or 8 quarter pound patties. If making smaller patties, slice the naan in half to make smaller 'buns'