Mmm Tandoori Chicken is one of our favourites! In fact, we love all kinds of Indian food but find it very hard to nail the spices down. These Tandoori Chicken Burgers with Raita are perfect for summer BBQs but can also be cooked in the oven.
The cucumber raita is one of my favourite additions to this recipe. It’s similar to a Greek tzatziki sauce with the cucumber and yogurt base, but the added mint and cilantro add a kick of flavour that perfectly complement the Indian spices in the chicken.
Though it may be hard to find some of the spices listed, most of the time your local international corner store should have them. We also go to Kensington Market for our spices, at the House of Spice shop. We learned about it on a Kensington Krawl food tour hosted by Savour Toronto, and nearly every spice you could ever want can be found here. We tried to narrow down the number of unfamiliar spices, but certain spices like fenugreek and cardamom may require a trip to a specialty store.
If you’re short on time, you can also order this delicious Butter Chicken spice mix via independent business Earthy Spices. We were sent a package to try and made some of the best Butter Chicken I have ever tasted, and I imagine it would taste delicious with this recipe!
The naan bread is substantial enough to hold all toppings and be folded over to eat as an actual burger, but I prefer to eat with a fork and knife.
Will you be trying our Tandoori Chicken Burgers with Cucumber Raita?