Indian-Inspired Chicken Naan Burgers
These Indian-Inspired Chicken Naan Burgers are a fun 30-minute dinner idea that you can throw on the BBQ, complete with a homemade spice mix.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Burgers, Main Course
Cuisine: Indian
Servings: 4 burgers
Calories: 472kcal
- 4 chicken cutlets
- 1 package kale, broccoli or cabbage slaw mix
- 2 plum tomatoes, diced
- 1/2 cup cucumber, diced
- 1 tub tzatziki or cucumber raita
- Cilantro, for garnish
- 4 Mini naan breads (or 2 pieces naan bread cut in half)
Indian-inspired spice mix
- 2 tbsp turmeric
- 2 tbsp garam masala
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp cayenne pepper
- 1 tsp cinnamon
Chicken marinade
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/3 cup Greek yogurt
- 2 tbsp Tandoori spice mix
- 2 cloves garlic minced
- 1 tbsp minced ginger
- 1 tsp salt
Preheat BBQ to high heat (450 F). Marinate chicken by mixing all ingredients together - you can marinate the chicken up to 24 hours in advance and you can make the Indian-inspired spice mix ahead of time as well.
Add chicken to the grill and cook for about 5 minutes per side or until chicken is fully cooked. Remove from heat. Add slaw to each mini naan (or naan half) and top with chicken, tomatoes, cucumber, tzatziki and cilantro. Serve and enjoy!
If you don’t have a grill, make these burgers in the oven for 10-12 minutes at 450 F or sauté in a skillet on the stovetop.
Store all the components separately in the fridge for up to 5 days. Reheat the chicken in the microwave then assemble your burgers fresh.
Freeze these chicken burgers raw in the marinade or cooked for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Calories: 472kcal | Carbohydrates: 39g | Protein: 45g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 1223mg | Potassium: 952mg | Fiber: 5g | Sugar: 5g | Vitamin A: 579IU | Vitamin C: 25mg | Calcium: 116mg | Iron: 4mg