Fried Tandoori Chicken Burger

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The chicken on this pan-fried tandoori burger is so crispy and you can really taste the tandoori masala.

200g buttermilk
¾ tsp salt
2 tsp tandoori masala
½ tsp black pepper
4 skinless, boneless chicken thighs (or breasts if you prefer)
150g cornflour
Add ¼ tsp salt
½ tsp black pepper
1 red onion
red chilli powder
lemon juice


– Add buttermilk, salt, tandoori masala and black pepper to a bowl and mix

– On a chopping board, cover the chicken with cling film and lightly bash with a rolling pin to slightly flatten them until they are similar sizes.

– Add these to the buttermilk spice mixture and mix.

– Chill in the fridge for at least an hour, or overnight if possible.

– Mix together the cornflour, salt and black pepper.

– Slice the onion and add a pinch of salt, a pinch of red chilli powder and some lemon juice.

– Cover and shake and allow to sit while cooking the chicken.

– Get the chicken out of the fridge and ensure each is well coated in the buttermilk mixture and then lightly coat in the flour mix.

– Add oil to a large frying pan.

– Once it is hot, add the chicken pieces (two at a time if space) and cook for 3 mins on each side.

– Slice brioche buns in half, spread with butter, add salad leaves and then place the chicken on top and scatter onion slices on top.

– On the other half of the bun, mix some mayo and coriander chutney and spread.
Sandwich the bun together and eat!

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