Tandoori Chicken Patties with Jalapeno-Mint Yoghurt Sauce

20 min Cook
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Tandoori Chicken Patties 3
  • That clay oven is called a tandoor, hence the name "tandoori"!

“These Indian-made chicken patties are an acceptable way to change burgers.”

Ramsha Baig

Let me take a moment to close quickly for those of you who have never heard of tandoori chicken. Tandoori is a very popular Indian dish that incorporates yoghurt slices and spices. After marinating, the meat is usually rolled up and roasted in a clay oven until lightly heated and then cooked, then served with rice and naan. That clay oven is called a tandoor, hence the name “tandoori”!

And while I love the most common presentation of tandoori chicken, I often find myself putting together all the parts of my plate at the end, making a temporary sandwich out of the bits and pieces. Why not include them all from the get-go?

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What makes them so special? First, this recipe, like the first tandoori chicken, involves topping the chicken with yoghurt and spices. However, instead of large pieces, I prefer to cut (or even grind) my own first. A finer chop means more dressing area with spicy yoghurt, so every little bite is full of flavour, and all that chicken stays tender and has juice on the grill.

Second, the patties are lightly charred when they reach the grill, deepening those flavours and giving a wonderful texture on the outside. That’s the texture that makes delicious burgers so great, and these patties are no different. Not to mention, I love the contrast between the bright yellowy-orange patties and the dark brown cover.

Third, they offer you excuses for making another Homemade Garlic Naan collection. I think the only thing I like more than anything it’s a sandwich made with naan, Grilled Tandoori Chicken Patties, lettuce, tomatoes, and onions, and Jalapeno-Mint Yogurt Sauce.

And yes, we have to talk about that sauce. It has a slight kicking due to the chopped jalapeno, and it also cools slightly, like yin and yang. But more importantly, the cream makes a huge difference in the sealed texture of the sandwich. There is icing on the patties, green toppings, pillowy naan, and then a smooth sauce to combine it all.

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There’s a lot going on in these sandwiches – chicken patties with juice, herbed tangy yoghurt sauce, and garlicky naan- but all together it works to turn your favourite Indian flavours into a delicious sandwich. So let’s not stop right now. I have twelve more parts of these Grilled Tandoori Chicken Patties that I have to make before I consider it.

Roasted Tandoori Chicken Patties and Jalapeno-Mint Yoghurt Sauce

Roasted Tandoori Chicken Patties and Jalapeno-Mint Yoghurt Sauce

Tandoori is a very popular Indian dish that incorporates yoghurt slices and spices. After marinating, the meat is usually rolled up and roasted in a clay oven until lightly heated and then cooked, then served with rice and naan. That clay oven is called a tandoor, hence the name "tandoori"!
prep time
22 min
cooking time
20 min
total time
42 min


  • Griller

  • Coal


  • 2 pounds boneless, skinless chicken thighs

  • 5 medium cloves garlic

  • 1 tablespoon ground cumin

  • 1 tablespoon paprika

  • 1 teaspoon ground coriander seed

  • 1 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1 tablespoon grated fresh peeled ginger

  • 1/2 cup plain yoghourt, divided

  • Juice of 1 lemon, divided

  • 1 jalapeño, stemmed and seeded, finely minced

  • 1/4 cup fresh mint leaves, finely chopped, plus more for serving

  • Kosher salt

  • 4 naan flatbreads, pita, or burger buns

  • 1 medium cucumber, thinly sliced lengthwise into ribbons

  • Fresh cilantro leaves and tender stems, for serving

  • Thinly sliced red onion, sliced tomato, and green lettuce, for serving, if desired



Steps 1

Cut the chicken thighs into pieces, discarding any excess fat. Grind with a meat grinder or finely grind in a food processor, then transfer to a large bowl.

Step 2

Grind 4 cloves of garlic and add them to the chicken. Add cumin, paprika, coriander, turmeric, cayenne, ginger, and two tablespoons of yoghurt. Squeeze the juice of half a lemon, being careful not to let the seeds. Mix well. Cover with plastic and refrigerate for at least 1 hour up to 6 hours

Step 3

Meanwhile, grind the remaining 1 clove of garlic and add to the bowl with the remaining 1/4 cup and 2 tablespoons of yoghurt and juice to the remaining half of the lemon. Add the jalapeno and mint and add salt. Set aside or store in the refrigerator.

Step 4

Light one chimney full of coal. When all the coals have been roasted and covered with grey ash, pour and spread the coals evenly over half of the charcoal grate. Alternatively, set half of the gas grill burners on high heat. Place the cooking grate in place, cover the grill and allow to heat for 5 minutes. Clean and grease the greasing grate.

Step 5

While the grill is hot first, divide and shape the chicken mixture into 4 patties (or 6 if you prefer small patties). Season the patties freely all over with salt, and place directly on the hot side of the grill. Cook for 6 minutes on each side, or until the centre reads 165 ° F (74 ° C) on a fast reading machine.

Step 6

Grease naan or burger buns on the grill. Then fill the naan buns or burger with sliced ​​cucumber, lettuce, if you use, and chicken patties. Add the yoghourt sauce to the patties, then sprinkle with fresh mint leaves and cilantro. Top with tomatoes and onions, if used, and serve.
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