Pulled Chicken Tikka Burger Recipe

Marinate the chicken

Cut the chicken thighs into large chunks (about 2–3 cm). In a large bowl combine 150 g plain yogurt, 2 tbs lemon juice, minced garlic, grated ginger, ground coriander, ground cumin, paprika, turmeric, garam masala, smoked paprika, Kashmiri red chili powder, 1.5 tsp salt and 0.5 tsp black pepper. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 8 hours (overnight for best flavor).

Cook the chicken

Preheat oven to 200°C (400°F). Transfer marinated chicken and any excess marinade to a roasting tray or sheet pan. Drizzle 2 tbs vegetable oil over the chicken and spread into a single layer. Roast for 20–25 minutes until edges are slightly charred and internal temperature reaches 74°C (165°F). Alternatively, cook on a hot grill or skillet, turning until nicely charred and cooked through.

Shred and finish

Remove chicken from the oven and transfer to a large bowl. Pour 120 ml water into the roasting tray, scrape up any browned bits and add to the bowl (this keeps the chicken saucy). Using two forks (or electric beaters briefly), shred the chicken into strings. Taste and adjust seasoning with additional salt or smoked paprika if you want more smokiness. Keep warm until assembly.

In a small bowl combine 200 g plain yogurt, chopped mint leaves, 1 tsp lemon juice, 0.5 tsp honey (or sugar), 0.5 tsp salt and 0.25 tsp black pepper. Stir until smooth. Taste and adjust acidity or sweetness. Chill until ready to use.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring 120 ml apple cider vinegar, 60 ml water, 1 tbs sugar and 0.5 tsp salt just to a simmer to dissolve the sugar and salt. Pour hot pickling liquid over the onions, press down so they are submerged. Let cool to room temperature, then refrigerate at least 20 minutes (or up to several days). Drain before using.

Prepare buns and lettuce: Split brioche buns and lightly butter cut sides (about 30 g butter total). Toast buttered sides in a skillet over medium heat until golden and crisp, about 1–2 minutes per side, or under a broiler for 1–2 minutes. Season lettuce leaves with a pinch (about 0.25 tsp) of salt and 0.25 tsp black pepper if desired.

Assemble burgers: On each toasted bun bottom place a lettuce leaf, a generous portion (about 130 g) of pulled chicken tikka, a spoonful (about 1–2 tbs) of mint yoghurt, and some quick pickled red onions. Sprinkle with chopped cilantro if using. Top with the bun crown and press lightly.

Serve: Serve immediately with lime wedges on the side for squeezing over. Leftover pulled tikka keeps refrigerated for up to 3 days and reheats gently in a skillet with a splash of water.