Tikka Spiced Chicken Burger With Cucumber Raita

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 44 minutes

Quick Ingredients

Chicken patties: 1 1/2 pounds ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup plain Greek yogurt, 2 tablespoons tomato paste, 2 teaspoons grated fresh ginger, 3 minced garlic cloves, 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon Kashmiri chili powder or sweet paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, 2 tablespoons chopped cilantro, 1 tablespoon neutral oil.
Cucumber raita: 1 cup plain Greek yogurt, 1/2 cup grated cucumber squeezed dry, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1 tablespoon chopped mint, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper.
Assembly: 4 soft burger buns, 1 tablespoon unsalted butter or ghee, 4 lettuce leaves, 1 large tomato sliced into 4 slices, 1/2 small red onion thinly sliced, extra cilantro if desired.

Do This

1. Stir together the raita ingredients and refrigerate while you make the burgers.
2. Mix ground chicken with panko, yogurt, tomato paste, aromatics, spices, salt, and cilantro until just combined.
3. Shape into 4 patties about 3/4 inch thick and chill for 10 minutes.
4. Toast buttered buns in a skillet over medium heat for 1 to 2 minutes, then set aside.
5. Cook patties in 1 tablespoon oil over medium heat for 5 to 6 minutes per side, until the center reaches 165°F.
6. Rest patties for 5 minutes, then build burgers with lettuce, tomato, patty, raita, and red onion.

Why You’ll Love This Recipe

Big flavor, easy method: Garam masala, cumin, coriander, ginger, garlic, and tomato paste bring cozy tikka-style flavor without needing a tandoor or long marinade.
Juicy chicken patties: Greek yogurt and panko keep lean ground chicken tender, moist, and easy to shape.
Cool, creamy balance: Cucumber raita softens the warmth of the spices and makes every bite fresh and bright.
Approachable fusion comfort food: It has the familiarity of a classic burger with the fragrant warmth of Indian-inspired spices.

Grocery List

Produce: Cucumber, fresh ginger, garlic, cilantro, mint, lime, lettuce, tomato, red onion.
Meat: 1 1/2 pounds ground chicken, preferably 93% lean.
Dairy: Plain Greek yogurt, unsalted butter or ghee.
Bakery: 4 soft burger buns, such as potato buns or brioche-style buns.
Pantry: Panko breadcrumbs, tomato paste, garam masala, ground cumin, ground coriander, Kashmiri chili powder or sweet paprika, ground turmeric, cayenne pepper, kosher salt, black pepper, neutral cooking oil.

Full Ingredients

For the Tikka Spiced Chicken Patties

1 1/2 pounds ground chicken, preferably 93% lean
1/2 cup panko breadcrumbs
1/4 cup plain Greek yogurt, preferably 2% or whole milk
2 tablespoons tomato paste
2 teaspoons finely grated fresh ginger
3 garlic cloves, finely minced or grated
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Kashmiri chili powder or sweet paprika
3/4 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or less for a milder burger
2 tablespoons finely chopped fresh cilantro
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for cooking

For the Cucumber Raita

1 cup plain Greek yogurt, preferably 2% or whole milk
1/2 cup grated cucumber, squeezed very dry after grating
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Burger Assembly

4 soft burger buns, such as potato buns or brioche-style buns
1 tablespoon unsalted butter or ghee, softened
4 crisp lettuce leaves, such as butter lettuce, romaine, or green leaf lettuce
1 large ripe tomato, sliced into 4 thick slices
1/2 small red onion, thinly sliced
2 tablespoons extra chopped cilantro, optional
4 lime wedges, optional, for serving

Tikka Spiced Chicken Burger With Cucumber Raita – Closeup

Step-by-Step Instructions

Step 1: Make the Cucumber Raita

Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible. This keeps the raita creamy instead of watery.

In a small bowl, stir together 1 cup Greek yogurt, the squeezed cucumber, 1 tablespoon lime juice, 1 tablespoon cilantro, 1 tablespoon mint, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste and adjust with a small pinch of salt or a few drops of lime juice if needed. Cover and refrigerate for at least 10 minutes while you prepare the burgers.

Step 2: Mix the Tikka Spiced Chicken

In a large bowl, combine 1 1/2 pounds ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup Greek yogurt, 2 tablespoons tomato paste, 2 teaspoons grated ginger, 3 minced garlic cloves, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon Kashmiri chili powder or paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne, and 2 tablespoons chopped cilantro.

Use clean hands or a flexible spatula to mix gently until the ingredients are evenly distributed. Try not to mash or overwork the meat; gentle mixing helps the burgers stay tender rather than dense.

Step 3: Shape and Chill the Patties

Divide the chicken mixture into 4 equal portions, about 6 ounces each. Lightly dampen your hands with water to prevent sticking, then shape each portion into a patty about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly and reduces puffing.

Place the patties on a plate or small tray and refrigerate for 10 minutes. This short chill firms the mixture, making the patties easier to transfer to the skillet.

Step 4: Prepare the Toppings and Toast the Buns

While the patties chill, wash and dry the lettuce, slice the tomato into 4 thick slices, and thinly slice the red onion. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5 minutes, then drain and pat dry.

Spread the cut sides of the buns with 1 tablespoon softened butter or ghee total. Heat a large skillet or griddle over medium heat. Place the buns cut-side down and toast for 1 to 2 minutes, until lightly golden and warm. Transfer the buns to a plate or board.

Step 5: Cook the Chicken Patties

Wipe out any crumbs from the skillet, then place it back over medium heat. Add 1 tablespoon neutral oil and let it heat for about 30 seconds. Add the patties in a single layer, leaving space between them. If your skillet is small, cook in 2 batches so the patties brown instead of steam.

Cook for 5 to 6 minutes on the first side without pressing down on the patties. Flip carefully with a spatula and cook for another 5 to 6 minutes on the second side. The burgers are done when the outside is deeply golden in spots and the thickest part reaches 165°F on an instant-read thermometer.

Step 6: Rest the Burgers

Transfer the cooked patties to a clean plate and let them rest for 5 minutes. Resting gives the juices time to settle, so the burgers stay moist when you bite into them.

If you are cooking in batches, keep the first batch loosely tented with foil while the second batch cooks. Avoid sealing the foil tightly, which can trap steam and soften the browned surface.

Step 7: Assemble and Serve

Spread a spoonful of cucumber raita on the bottom half of each toasted bun. Add a lettuce leaf, a tomato slice, and a warm tikka spiced chicken patty. Spoon more raita over the patty, then add thinly sliced red onion and a little extra cilantro if you like.

Close the burgers with the top buns and serve right away, with lime wedges on the side. The lime is optional, but a quick squeeze over the patty or onion makes the spices taste even brighter.

Pro Tips

Use an instant-read thermometer: Ground chicken should reach 165°F in the center. This is the best way to keep the burgers safe without overcooking them.
Squeeze the cucumber very well: Extra cucumber water will thin the raita and make the bun soggy.
Do not skip the short chill: Ten minutes in the refrigerator helps the patties hold their shape in the skillet.
Keep the heat at medium: The yogurt, tomato paste, and spices brown quickly. Medium heat gives the chicken time to cook through before the outside gets too dark.
Toast the buns: A toasted cut side creates a light barrier that helps the soft bun stand up to the creamy raita and juicy patty.

Variations

Turkey tikka burgers: Swap the ground chicken for 93% lean ground turkey and cook to 165°F. The flavor will be similar and still nicely juicy.
Extra-spicy version: Increase the cayenne to 1/2 teaspoon and add 1 finely minced green chile, such as serrano or jalapeño, to the chicken mixture.
Naan-style burger: Replace the burger buns with warmed mini naan or folded naan pieces for a more Indian-inspired handheld.

Storage & Make-Ahead

Store cooked chicken patties separately from the buns, raita, and fresh toppings. Refrigerate patties in an airtight container for up to 3 days. Reheat in a covered skillet over medium-low heat for 3 to 4 minutes per side, or in a 325°F oven for 10 to 12 minutes, until warmed through. The raita can be made up to 2 days ahead and kept chilled in an airtight container; stir before serving. You can also shape the raw patties up to 12 hours ahead, cover tightly, and refrigerate until ready to cook. For the best texture, assemble the burgers just before serving so the buns stay soft but not soggy.

Nutrition (per serving)