Fried tandoori chicken burgers

Ottolenghi’s tandoori paste is a joy to make, smell and taste. It’s of course much more refined than store-bought tandoori paste, and since we’re using A LOT OF TANDOORI here, I suggest you make your own.

I also made my own small slider-sized buns but the burgers fit larger buns as well (or fit them better, really). For 8 servings:

  • 8 soft buns
  • frying oil
  • 1 cucumber
  • 2 spring onions
  • 2t white wine vinegar
  • half a bunch of coriander, leaves picked
  • 1 red onion, thinly sliced
  • 2 tomatoes, thinly sliced
  • salt, pepper

+ a wok for frying


  • 2 chicken breasts, halved horizontally
  • 200ml buttermilk
  • 1 egg
  • 1/2 T salt
  • 2T tandoori paste


  • 140g all-purpose flour
  • 50g cornstarch
  • 1t baking powder
  • 1t salt
  • 2T marinade
  • 3t tandoori paste


  • 7T of mayonnaise
  • 7t of tandoori paste

Marinate: Carefully halve the chicken breasts horizontally, making sure you cut through the actual fillet (not the contrefilet). Move one of these halves to a freezer bag, lay it flat on a sturdy cutting board/working surface and start banging it like a madwoman with a skillet until it has flattened. Repeat this with all four fillets and cut each fillet in half to get burger-sized portions. Mix buttermilk, egg, salt and tandoori paste in a zipper bag, add the fillets and let marinate overnight in the fridge.


Coat: Mix flour, cornstarch, baking powder, salt, 2T of the marinade and 3t of the tandoori paste with your hands to a crumbly mass. Add one fillet at a time (allow excess marinade to drip off first) and press down to coat it well, leaving it there and adding and coating the other fillets one by one.

Mise-en-place: For the sauce, mix mayonnaise and tandoori paste in a small bowl (adjust intensity to taste). Slice tomatoes and red onion very finely and set aside. Cut the cucumber in four even pieces. Cut those lengthwise in fine slices, avoiding the seedy core, and cut those slices lengthwise in thin strips. In a bowl, combine cucumber, sliced spring onion, 2t of white wine vinegar and about 6T of coarsely chopped coriander leaves.


Fry & assemble: Heat the oil in a large wok. Once the oil is hot, press the chicken fillets into the lumpy flour mixture, grab one fillet at a time, shake off any excess flour and lower carefully into the hot oil. Fry until golden and cooked through – about 4 minutes. Transfer to a plate lined with paper kitchen towel.

Slightly toast each bun. Spread a good amount of tandoori mayonnaise on the top half and sprinkle with red onion. Add a layer of tomatoes on the the lower half, topped with the cucumber mixture. Add a chicken fillet (I like to sprinkle this baby with a little lime juice) and… bon appétit.



P.S: Bedouine was my jam during this recipe, check her out