Course Entrees
Cuisine Indian
Difficulty Moderate
Pulse Type Dry Peas

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Chicken Tikka Masala Burger

Indian-Spiced Ground Chicken and Split Pea Burger


For The Tikka Massala Patties:

  • ½ cup split peas, yellow, or Heirloom lentil mix (dry)
  • water, (to cover)
  • 1 ib ground chicken
  • 4 tbsp red onion, (finely chopped)
  • 4 tbsp chicken tikka paste
  • ½ tsp turmeric
  • ½ tsp cumin, (ground)
  • 1 tsp paprika
  • 1 pinch cinnamon, (ground)
  • 1 tsp chili flakes
  • 2 tsp honey
  • tsp salt
  • 4 tbsp canola oil, or butter
  • cup chutney, mango

For the Raita:

  • 8 oz yogurt, plain, Greek
  • 1 oz onions, sweet (finely chopped)
  • 1 clove crushed garlic, (finely minced)
  • 6 tbsp cucumber, English (sliced thinly)
  • 1 tbsp lemon, juice
  • ½ tsp salt
  • 2 tbsp mint, fresh leaves (shredded)
  • 1 tbsp green chilies, (shredded)

For the Pickled Onions:

  • ¼ cup rice wine vinegar
  • 2 red onions
  • 2 tbsp sugar
  • 1 tbsp salt

For Assembly:

  • 4 buns, brioche or packaged naan bread
  • ½ cup chutney, mango


For The Tikka Massala Patties:

  • Cover the split peas with cold water and a pinch of salt.
  • Cook for 10 minutes or until tender but still slightly crunchy.
  • Drain well and spread on a paper towel to remove any excess water.
  • Mix the ground chicken, red onion, garlic, chicken tikka paste, spices, honey, and salt.
  • Fold in the well-drained split peas or lentils.
  • Shape into four equal patties, and refrigerate for at least 30 minutes or longer.
  • Heat a non-stick skillet. Add 2 tbsp canola oil and 2 tbsp butter and heat until foaming.
  • Cook the patties about 5 minutes per side and until the interior of the patty registers 155°F internally.
  • Brush both sides of the patty liberally with Mango Chutney on both sides when done.
  • Keep Warm in a very low oven (150°F) until ready to serve.