Name: Indian Butter Chicken Burgers
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 tbsp garam masala; 1 tbsp Kashmiri chili powder; 1½ lb ground chicken; ¼ cup plain greek yogurt; ¼ cup panko bread crumbs; 2 tbsp spice blend; 1 cup English cucumber (thinly sliced); ½ cup red onions (thinly sliced & halved); 1 tbsp white vinegar; 2 tsp lemon juice (fresh squeezed); ½ tsp granulated sugar; 1 tsp kosher salt; 1 tbsp vegetable oil; 4 tbsp butter (divided); 1 medium yellow onion (finely diced); 3 tbsp fresh ginger (grated); 3 cloves garlic (grated); ¼ cup tomato paste; 2 tbsp spice blend; 1½ cups heavy cream; kosher salt (to taste)

If you follow my blog, you know I love burgers. I also love Indian food, so these Indian Butter Chicken Burgers just made sense.

They’re everything you get in butter chicken, packed into a ground chicken patty that’s actually juicy, then placed on a toasted bun with a bright, crunchy slaw. The sauce is rich, and full of warm spice while the slaw brightens everything up.

What Is Butter Chicken?

Butter chicken is popular in Northern India and made with marinated chicken breast simmered in a creamy tomato and butter sauce. The traditional Indian spices give it a warm, rich, flavor profile.

It’s not usually a spicy hot dish and the sauce is silky and smooth, which is what makes it perfect to use on a burger. Traditional butter chicken is typically served with rice and naan, and it’s delicious.

Why This Burger Works

Ground chicken carries warm spices really well and the Greek yogurt keeps the Indian butter chicken burgers stay juicy, and tangy.

The pickled slaw adds brightness and crunch and honestly, I eat this slaw with all kinds of different dishes.

holding an Indian butter chicken burger on a white plate

The butter sauce, of course, ties everything together with the sautéed tomato paste and toasted spices really bringing it alive.

The toasted buns and a swipe of yogurt finish it off so every bite hits creamy, spicy, bright, and savory all at once.

Tips for the Best Chicken Burgers

Ground chicken is lean, so the key to a great chicken burger is keeping it juicy while also making sure it holds together.

There are a few different ways to do that, and it all comes down to how you add moisture and how you bind the meat.

Keeping Ground Chicken Moist

Because chicken doesn’t have much fat, you need to give it a little help. For these Indian butter chicken burgers, I use Greek yogurt. It adds both moisture and a light tang that works really well with the warm spices.

There are other ways to add moisture into burgers too. In my Butter Burger recipe, I grate frozen butter right into the ground beef before shaping the patties. The butter melts as the burger cooks and keeps the meat juicy.

In my Turkey Meatloaf, I use finely chopped mushrooms. They release moisture as they cook and blend right into the meat without changing the texture.

turkey meatloaf on a parchment lined baking sheet — Butter Burger

The point is, you have options. Yogurt, butter, cheese, mushrooms, etc. all add moisture differently, and each one brings something unique to the flavor and texture of the meat.

Keeping Ground Chicken Together

Ground chicken can be a little delicate, especially before it sets up in the pan. A small amount of binder helps the patties hold their shape without drying out.

For these butter chicken burgers, I use panko breadcrumbs. They help the patties stay together and soak up just enough moisture without making the burgers dense.

Another good option is a panade, which is just bread soaked in a little milk or buttermilk. It becomes soft and blends right into the meat.

I use that technique in my Smoked Meatloaf recipe and it works incredibly well to add moisture and hold together ground meats.

milk being added to a bowl of bread chunks

Whatever method you choose, the key is balance. You want just enough binder to hold the patty together, but not so much that the burger becomes heavy or dry.

About the Indian Butter Chicken Burger Spices

If your spice cabinet looks like mine, you can mix your own seasoning blend that will really add depth to the burger. I use the following, which yields about a quarter cup:

1 tbsp kosher salt, (Diamond Crystal)
1½ tsp ground coriander
1½ tsp Kashmiri chili powder
1 tsp ground cardamom
1 tsp coarse black pepper
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg

BUT… if you want to keep things simple, just use a quality off the shelf garam masala with a bump of Kashmiri chili powder.

I, of course, like the homemade blend; but from a cost perspective I don’t think it’s worth it to buy all these spices unless you’ll use them in other recipes.

Either way, the flavor is going to be on point.

FAQ

Are Indian Butter Chicken Burgers Spicy?
No. It has a warm spice flavor, but not heat. If you want some heat, you can add little cayenne or red pepper flakes.

Can I use store-bought garam masala?
Yes, you can for sure. I recommend adding Kashmiri chili powder to the premade garam masala for color and warmth.

Can I grill the patties instead of searing?
Yes, 100% you can. Just be sure to oil the burgers prior to putting them on a hot grill grate.

Can I make the sauce and slaw ahead of time? Yes on the sauce. Reheat gently and whisk in a small knob of butter before serving to bring the shine back. No on the slaw. After about 90 minutes, it loses it’s crunch and isn’t as good.

What bun should I use? Brioche works great, and I like to glaze them with some melted butter, minced garlic and chopped cilantro. But potato buns or kaiser rolls also work well and are less sweet.

How To Make a Butter Chicken Burger

Serves: 5 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients

Seasoning
3 tbsp garam masala
2 tsp Kashmiri chili powder

Butter Chicken Burger Patties
1½ lbs ground chicken
¼ cup Greek yogurt
¼ cup panko bread crumbs
2 tbsp spice blend

Slaw
1 cup thinly sliced English cucumber
½ cup thinly sliced red onion, halved
1 tbsp white vinegar
2 tsp lemon juice
½ tsp granulated sugar
1 tsp kosher salt

Butter Chicken Sauce
1 tbsp vegetable oil
4 tbsp butter, divided
1 medium onion, finely diced
3 tsp fresh ginger, grated
3 cloves garlic, grated
¼ cup tomato paste
remaining spice blend
1 tsp kosher salt, or to taste
1½ cups heavy cream

Buns
5 brioche or potato buns

Step 1: Combine cucumber, red onion, vinegar, lemon juice, sugar, and salt. Toss and set aside.

lemon juice going into a bowl with cucumbers

Step 2: Combine ground chicken, Greek yogurt, panko, and two tablespoons of the spice blend. Mix gently and form five patties. Refrigerate uncovered for 30 to 45 minutes.

seasoning going into a bowl of ground chicken

ground chicken patty formed in a hand with a black glove

Step 3: Heat oil and 3 tablespoons butter in a saucepan. Add onion and cook until golden. Add ginger and garlic and cook for one minute. Add tomato paste and cook 2 to 3 minutes until deeper in color. Then, add remaining spice blend and stir for 30 seconds.

spices being added to butter chicken sauce

Step 4: Whisk in the heavy cream and simmer for 6 to 8 minutes until thick enough to coat a spoon. Taste and adjust salt to taste. Remove from heat and whisk in the remaining tablespoon of butter.

heavy cream being added to butter chicken sauce

Step 5: Heat a cast iron or stainless skillet over medium high. Sear patties 3 to 4 minutes per side. Once browned, cover and remove from heat to finish cooking (internal temp 165°F).

Step 6: Lightly butter and toast buns. Mix melted butter with grated garlic and cilantro. Brush over the top buns.

Step 7: Spread a spoonful of yogurt on the bottom bun, then add slaw. Place a patty on top of the slaw and spoon the warm butter sauce over the patty. Finish with cilantro, and butter glazed bun top.