Tandoori Chicken Burger With Cucumber Raita

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes, plus 30 minutes marinating
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

Chicken: 1 1/2 lb boneless skinless chicken thighs, 1/2 cup plain whole-milk yogurt, 1 tbsp lemon juice, 1 tbsp neutral oil, 1 tbsp grated ginger, 2 grated garlic cloves, 2 tsp garam masala, 1 1/2 tsp Kashmiri chili powder or mild paprika, 1 tsp ground cumin, 1 tsp ground coriander, 3/4 tsp kosher salt, 1/4 tsp turmeric, 1/8 tsp cayenne
Raita: 3/4 cup plain whole-milk yogurt, 1/2 cup grated cucumber, 1 tbsp chopped cilantro, 1 tsp lemon juice, 1/4 tsp ground cumin, 1/4 tsp kosher salt, pinch black pepper
Burgers: 4 brioche or potato burger buns, 4 lettuce leaves, 1 large tomato sliced, 1/2 small red onion thinly sliced, 2 tbsp chopped cilantro, 1 tbsp melted butter or ghee for buns, lemon wedges for serving

Do This

1. Pound chicken thighs to an even 1/2-inch thickness and pat dry.
2. Mix yogurt, lemon juice, oil, ginger, garlic, spices, and salt; coat chicken and marinate 30 minutes at room temperature or up to 8 hours chilled.
3. Stir together raita ingredients; chill until ready to serve.
4. Heat a grill pan, skillet, or grill to medium-high, about 400 degrees F; cook chicken 5 to 6 minutes per side until 165 degrees F inside.
5. Rest chicken 5 minutes while you brush buns with butter or ghee and toast 1 to 2 minutes.
6. Build burgers with lettuce, tandoori chicken, raita, tomato, red onion, and cilantro. Serve warm with lemon wedges.

Why You’ll Love This Recipe

Big tandoori-inspired flavor: Yogurt, ginger, garlic, garam masala, cumin, coriander, and chili powder make the chicken fragrant, juicy, and warmly spiced.
Fresh and tangy balance: Cool cucumber raita, crisp lettuce, tomato, and red onion keep each bite bright instead of heavy.
Weeknight-friendly: The chicken only needs 30 minutes to marinate, and it cooks quickly in a skillet, on a grill pan, or outdoors.
Easy to customize: Make it mild, spicy, grilled, or even bun-free as a lettuce wrap or rice bowl.

Grocery List

Produce: cucumber, cilantro, lemon, garlic, fresh ginger, lettuce, tomato, red onion, optional lemon wedges for serving
Dairy: plain whole-milk yogurt, butter or ghee
Meat: boneless skinless chicken thighs
Bakery: brioche buns or potato burger buns
Pantry: neutral oil, kosher salt, black pepper, garam masala, Kashmiri chili powder or mild paprika, ground cumin, ground coriander, turmeric, cayenne pepper

Full Ingredients

For the Yogurt-Spiced Tandoori Chicken

1 1/2 lb boneless skinless chicken thighs, trimmed
1/2 cup plain whole-milk yogurt, preferably Greek-style or well-stirred regular yogurt
1 tablespoon fresh lemon juice
1 tablespoon neutral oil, such as avocado, canola, or grapeseed oil
1 tablespoon finely grated fresh ginger
2 large garlic cloves, finely grated or minced
2 teaspoons garam masala
1 1/2 teaspoons Kashmiri chili powder or mild paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon kosher salt
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper, optional for gentle heat

For the Cucumber Raita

3/4 cup plain whole-milk yogurt
1/2 cup grated English cucumber or Persian cucumber
1 tablespoon finely chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1 pinch freshly ground black pepper

For Assembly

4 brioche buns or potato burger buns, split
1 tablespoon melted butter or ghee, for toasting the buns
4 large crisp lettuce leaves, such as romaine, green leaf, or butter lettuce
1 large ripe tomato, sliced into 4 thick slices
1/2 small red onion, very thinly sliced
2 tablespoons chopped fresh cilantro
Lemon wedges, for serving

Tandoori Chicken Burger With Cucumber Raita – Closeup

Step-by-Step Instructions

Step 1: Prepare the chicken

Trim any excess fat from the chicken thighs. Place the chicken between two pieces of parchment paper or plastic wrap and gently pound to an even 1/2-inch thickness. This helps the chicken cook evenly and sit nicely inside the bun. Pat the chicken dry with paper towels so the marinade clings well.

Step 2: Mix the tandoori-style marinade

In a medium bowl, combine 1/2 cup yogurt, lemon juice, neutral oil, grated ginger, grated garlic, garam masala, Kashmiri chili powder or paprika, cumin, coriander, kosher salt, turmeric, and cayenne if using. Stir until smooth and deeply orange-red. The yogurt tenderizes the chicken while the spices bring warm, tandoori-inspired fragrance.

Step 3: Marinate the chicken

Add the chicken to the bowl and turn until every piece is fully coated. Cover and let stand at room temperature for 30 minutes. If you want to prep ahead, refrigerate the chicken for up to 8 hours. If chilled, remove it from the refrigerator 20 minutes before cooking so it cooks more evenly.

Step 4: Make the cucumber raita

While the chicken marinates, grate the cucumber on the large holes of a box grater. Place it in a clean kitchen towel or a few layers of paper towels and squeeze firmly to remove excess moisture. In a small bowl, stir together the squeezed cucumber, 3/4 cup yogurt, cilantro, lemon juice, cumin, salt, and black pepper. Cover and refrigerate until you are ready to assemble the burgers.

Step 5: Cook the chicken

Heat a grill pan, cast-iron skillet, outdoor grill, or heavy nonstick skillet over medium-high heat until hot, about 400 degrees F if using a grill. Lightly oil the cooking surface. Lift the chicken from the marinade, letting any thick excess drip back into the bowl, then place the chicken on the hot surface. Cook for 5 to 6 minutes per side, until the outside is lightly charred in spots and the thickest part registers 165 degrees F on an instant-read thermometer.

If the spices start darkening too quickly before the chicken is cooked through, reduce the heat to medium and continue cooking until done. Transfer the chicken to a plate and let it rest for 5 minutes so the juices settle.

Step 6: Toast the buns

Brush the cut sides of the buns with melted butter or ghee. Toast them cut-side down in a skillet, on the grill, or under a broiler for 1 to 2 minutes, just until golden at the edges. Keep a close eye on them, especially under the broiler, because brioche can brown quickly.

Step 7: Assemble the burgers

Place a lettuce leaf on each bottom bun. Add one piece of rested tandoori chicken, then spoon about 2 tablespoons of cucumber raita over the top. Layer with a tomato slice, thin red onion, and a sprinkle of chopped cilantro. Add the top buns and serve immediately with lemon wedges for squeezing over the chicken if you like a brighter finish.

Pro Tips

Use chicken thighs for juiciness: Thighs stay tender and flavorful even with the high heat that gives the chicken those tasty charred edges.
Do not skip squeezing the cucumber: Removing extra water keeps the raita thick and creamy instead of runny.
Toast the buns well: A toasted bun holds up better against the raita and juicy chicken.
Check the temperature: For perfectly cooked chicken, use an instant-read thermometer and pull the chicken when it reaches 165 degrees F.
Slice onions thinly: Very thin red onion adds crunch and sharpness without overpowering the fragrant spices.

Variations

Spicier burger: Increase the cayenne to 1/4 teaspoon, add 1 finely chopped green chile to the marinade, or spread a little mango chutney mixed with hot sauce on the top bun.
Grilled summer version: Cook the chicken on an outdoor grill at 400 degrees F to 425 degrees F for extra smoky char, and grill the buns directly over the heat for 30 to 60 seconds.
Lighter plate or bowl: Skip the bun and serve the tandoori chicken over chopped lettuce, tomato, cucumber, red onion, and rice or cauliflower rice, with raita drizzled over the top.

Storage & Make-Ahead

Store cooked chicken, raita, buns, and vegetables separately for the best texture. Refrigerate cooked chicken in an airtight container for up to 3 days. Refrigerate cucumber raita for up to 2 days; stir before using because a little liquid may separate. Reheat chicken gently in a covered skillet over medium-low heat for 4 to 6 minutes, or in a 325 degrees F oven for 8 to 10 minutes, until warmed through. The chicken can be marinated up to 8 hours ahead, and the raita can be made up to 1 day ahead. Assemble the burgers right before serving so the buns stay soft but not soggy.

Nutrition (per serving)