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Speedy Tandoori Chicken & Salad Burgers

Speedy Tandoori Chicken & Salad Burgers

with Coriander Yoghurt

Good to BBQ
3.3 / 4 Rating
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Spice up your chicken burger with this tandoori rubbed version and your summer cooking won’t be the same again! The delicious marinade gets lightly charred in the pan – or follow our tips on how to cook it on the BBQ to add even more flavour. With a crisp salad and creamy coriander yoghurt, this is a taste sensation that you’ll quickly add to the must-cook list.

Good To BBQ! If you're cooking on the BBQ, preheat the grill to a medium-high heat. Cook the chicken for 8-12 minutes, turning occasionally, or until cooked through. Halve the bake-at-home burger buns and grill for 3-4 minutes or until golden

Allergens:MilkGlutenSoyaEgg
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

chicken thighs

1 tub

tandoori paste

1 unit

cucumber

1 bunch

coriander

1 unit

carrot

1 bag

cos lettuce

1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

1 unit

lemon

2 unit

bake-at-home burger buns

(ContainsMilk, Gluten, Soya, EggMay be presentSesame)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2830 kJ
Fat28.7 g
of which saturates9.4 g
Carbohydrate52.2 g
of which sugars14.3 g
Protein45.9 g
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Medium Bowl
Large Non-Stick Pan
Plate
Chopping board
Knife
Small Bowl
InstructionsPDF
Instructions
1

Add the chicken thigh to a medium bowl with the tandoori paste and a drizzle of olive oil. Season with salt and pepper and toss to coat.

2

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the chicken thigh and cook, turning occasionally, for 10-14 minutes, or until browned and cooked through. Transfer to a plate to rest. TIP: Don't worry if the tandoori paste chars, it just adds to the flavour!

3

While the chicken is cooking, thinly slice the cucumber. Finely chop the coriander. Using a vegetable peeler, peel the carrot into ribbons (or grate if you'd prefer). Shred the cos lettuce. In a medium bowl, toss the carrot and cos lettuce together.

4

In a small bowl, combine the Greek yoghurt, coriander, a good squeeze of lemon juice and a drizzle of olive oil. TIP: Add as much or as little lemon juice as you like, according to your taste! Season with salt and pepper

5

Place the bake-at-home burger buns on a plate and microwave for 1 minute. Wash out the large frying pan. Return the large frying pan to a medium-high heat. Halve the bake-at-home burger buns and toast in the frying pan for 3-4 minutes or until golden. TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.

6

Assemble your burger by spreading the bases with some of the coriander yoghurt. Top with a helping of salad, the tandoori chicken thigh and the cucumber. Finish by spooning over the remaining coriander yoghurt. TIP: Dress any remaining salad with a drizzle of olive oil and balsamic vinegar and serve on the side.