Butter Chicken Burgers

Name: Butter Chicken Burgers
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 small (100 g) red onion, halved and sliced into thin half-moons; 1 tbsp (15 ml) fresh lime juice; ¼ tsp (1½ g) kosher salt; 1½ lb (680 g) ground chicken (thigh or 90% lean), cold; 2 tsp (5 g) garam masala; 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (10 g) fresh ginger, finely grated; 2 cloves (6 g) garlic, finely grated; ½ cup (30 g) panko breadcrumbs; 2 tbsp (30 g) whole-milk plain yogurt; 2 tbsp (8 g) fresh cilantro, finely chopped; 1 tbsp (15 ml) neutral oil (vegetable or canola); 2 tbsp (28 g) unsalted butter; 2 cloves (6 g) garlic, finely grated; 2 tsp (7 g) fresh ginger, finely grated; 1 tbsp (16 g) tomato paste; 1 tsp (2½ g) garam masala; 1 tsp (2 g) Kashmiri chili powder (or mild paprika); 1 cup (240 g) canned crushed tomatoes; 1 tsp (4 g) granulated sugar; ¼ tsp (1½ g) kosher salt; ¼ cup (60 ml) heavy cream; 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your fingers (optional); ⅓ cup (80 g) whole-milk plain yogurt; 1 tbsp (4 g) fresh cilantro, finely chopped; 1 tsp (5 ml) fresh lime juice; kosher salt, a pinch, to taste; 4 buns (280 g) brioche hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened

From the MyKitchenBank Kitchen

Juicy pan-seared chicken patties spiced with garam masala, glazed in a silky tomato butter sauce, and piled onto toasted buns with quick-pickled red onion and a cooling cilantro-yogurt spread.

Prep: 25 min
Cook: 24 min
Wait: 15 min
Total: 1 hr 4 min
Makes: 4 burgers

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Ingredients

4 servings

For the pickled onions
1 small (100 g) red onion, halved and sliced into thin half-moons
1 tbsp (15 ml) fresh lime juice
¼ tsp (1.5 g) kosher salt
For the patties
1½ lb (680 g) ground chicken (thigh or 90% lean), cold
2 tsp (5 g) garam masala
1¼ tsp (7 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (10 g) fresh ginger, finely grated
2 cloves (6 g) garlic, finely grated
½ cup (30 g) panko breadcrumbs
2 tbsp (30 g) whole-milk plain yogurt
2 tbsp (8 g) fresh cilantro, finely chopped
1 tbsp (15 ml) neutral oil (vegetable or canola)
For the tomato butter sauce
2 tbsp (28 g) unsalted butter
2 cloves (6 g) garlic, finely grated
2 tsp (7 g) fresh ginger, finely grated
1 tbsp (16 g) tomato paste
1 tsp (2.5 g) garam masala
1 tsp (2 g) Kashmiri chili powder (or mild paprika)
1 cup (240 g) canned crushed tomatoes
1 tsp (4 g) granulated sugar
¼ tsp (1.5 g) kosher salt
¼ cup (60 ml) heavy cream
1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your fingers (optional)
For the cilantro-yogurt spread
⅓ cup (80 g) whole-milk plain yogurt
1 tbsp (4 g) fresh cilantro, finely chopped
1 tsp (5 ml) fresh lime juice
kosher salt, a pinch, to taste
To assemble
4 buns (280 g) brioche hamburger buns, split
1 tbsp (14 g) unsalted butter, softened
4 leaves (40 g) crisp lettuce leaves, washed and dried (optional)

Equipment (7)

Large 12-inch (30 cm) heavy skillet (cast iron or stainless steel)
Medium 10-inch (25 cm) saucepan or deep skillet
Large mixing bowl
2 small bowls
Rimmed plate or tray lined with parchment
Instant-read thermometer
Fish spatula or wide spatula

Steps

Before you start

Use ground chicken thigh or a blend labeled 90% lean or less; very lean breast mince makes dry patties.
Keep the chicken refrigerated until you are ready to mix, because cold meat shapes more easily and stays juicy.
Start the pickled onions first; they pickle while the patties chill.
Have a digital instant-read thermometer ready to confirm the patties reach 165°F (74°C).

1
Quick-pickle the onions
- In a small bowl, toss the sliced red onion with 1 tbsp (15 ml) lime juice and ¼ tsp salt.
- Squeeze and massage it with your fingers for 30 seconds, then set aside to pickle while you prepare everything else.
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Ready when: Onions turn bright pink and soften slightly.
Tip: They keep pickling during the patty chill, so no separate waiting time is needed.
2
Mix the yogurt spread
- In another small bowl, stir together ⅓ cup (80 g) yogurt, 1 tbsp chopped cilantro, 1 tsp lime juice, and a pinch of salt.
- Taste and adjust the salt.
- Cover and refrigerate.
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Ready when: Spread is smooth and pale green-flecked.
3
Mix the patty mixture
- In a large bowl, combine the panko, 2 tbsp yogurt, garam masala, salt, pepper, grated ginger, grated garlic, and chopped cilantro.
- Add the cold ground chicken.
- Using your hands, mix for about 30 seconds, just until the spices are evenly distributed and the mixture holds together.
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Ready when: Mixture is sticky and uniform with no dry pockets of panko.
Tip: Don't overmix; it makes tough, rubbery patties.
4
Shape and chill patties
- Divide the mixture into 4 equal portions (about 170 g each).
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing a shallow dimple in the center with your thumb.
- Place on a parchment-lined plate, cover, and refrigerate for 15 minutes.
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Ready when: Patties feel firm and cold to the touch.
Tip: Wet hands prevent the sticky chicken from clinging to your fingers.
5
Start the sauce base
- While the patties chill, melt 2 tbsp (28 g) butter in a medium saucepan over medium heat.
- Add the grated garlic and ginger and stir for 30 seconds until fragrant.
- Add the tomato paste, garam masala, and chili powder and stir for 1 minute until the paste darkens to brick red.
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Ready when: Paste darkens and smells toasty and fragrant.
Tip: Lower the heat if the garlic starts to brown; burnt garlic turns the sauce bitter.
6
Simmer the sauce
- Stir in the crushed tomatoes, sugar, and ¼ tsp salt.
- Bring to a gentle bubble, then reduce the heat and simmer, stirring occasionally, for 8 minutes.
- Stir in the cream and the crushed kasuri methi, if using, and simmer 1 minute more.
- Taste and add salt if needed, then keep warm over the lowest heat.
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Ready when: Sauce is thick enough that a spoon leaves a trail on the bottom of the pan and is a creamy orange-red.
Tip: If it gets too thick, loosen with 1–2 tbsp water.
7
Sear the pattiesOven 165°F / 75°C
- Heat 1 tbsp oil in the 12-inch skillet over medium-high heat until it shimmers.
- Add the patties and cook without moving for 4 minutes until deeply browned underneath.
- Flip, reduce the heat to medium, and cook 4 to 5 minutes more, until the center reads 165°F (74°C) on an instant-read thermometer.
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Ready when: Both sides are deep golden brown and the center reads 165°F (74°C).
Tip: Don't press the patties with a spatula; it squeezes out the juices.
8
Glaze the patties
- Turn the heat to low.
- Spoon about 1 tbsp of the warm tomato butter sauce over each patty in the skillet, and let it bubble for 30 seconds.
- Move the patties to a plate and reserve the remaining sauce.
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Ready when: Patties are coated in a glossy, clinging layer of sauce.
9
Toast the buns
- Wipe out the skillet, and heat it over medium heat.
- Spread the softened butter on the cut sides of the buns and toast them cut-side down for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and crisp.
Tip: Watch closely; buttered brioche browns fast.
10
Assemble and serve
- Spread cilantro-yogurt on the bottom buns, add lettuce if using, then a glazed patty.
- Top with extra warm sauce and a pile of drained pickled onions.
- Add the top bun and serve right away with extra sauce for dipping.
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Tip: Drain the onions well so the buns stay crisp.

Good to know

Tips

Grate the ginger and garlic rather than chopping so they disappear into the patties and sauce.
Dimpling the center prevents the patties from puffing up into domes as they cook.
For a spicier burger, add ½ tsp cayenne to the sauce or a finely chopped green chili to the patties.
Make a double batch of the sauce; it is excellent over rice or as a dip.

Make ahead

"The patties can be shaped and refrigerated, covered, up to 24 hours ahead. The tomato butter sauce and yogurt spread can be made up to 3 days ahead; reheat the sauce gently with a splash of water. The pickled onions keep for 3 days in the fridge."

Storage & reheating

"Assembled burgers are best eaten right away. Store cooked patties and sauce separately in airtight containers in the fridge for up to 3 days. Freeze cooked patties for up to 2 months, and the sauce for up to 3 months. Reheat patties in a covered skillet over medium-low heat or in a 350°F (175°C) oven for 10 to 12 minutes until hot to 165°F (74°C), and warm the sauce gently on the stove."

Substitutions

ground chicken (thigh or 90% lean) → ground turkey (dark meat). Cooks the same way; use thigh meat for juiciness and still cook to 165°F (74°C).
heavy cream → full-fat coconut milk. Gives a slightly sweeter, dairy-free sauce.
Kashmiri chili powder (or mild paprika) → sweet paprika plus a pinch of cayenne. Matches the color of Kashmiri chili with a bit of heat.
brioche hamburger buns → naan or toasted potato buns. Naan makes a more Indian-style sandwich; cut or fold to fit.