Recipe: Barbecued butter chicken burgers
Try this tandoori chicken burger with traditional masala sauce cooked on the barbecue

Tandoori chicken is a traditional Punjabi/Delhi dish made in a tandoor oven, typically made of clay. Most people do not, of course, have this kind of equipment in their kitchens. However, this recipe from Gymkhana Fine Foods, using sauces from the company's range, is cooked on a barbecue instead of in a tandoor, for a fresh take on butter chicken.
Ingredients
- 2 chicken breasts, halved
- 1 jar Classic Tandoori Marinade
- 1 red onion
- 3 medium tomatoes
- 1 butter lettuce
- 4 soft brioche buns
- 1 jar Butter Masala Sauce (for dipping)
- 1 jar Tandoori Onion Chutney
- Kebab Masala Seasoning (optional)
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Start by marinating the chicken pieces. Use a whole jar of Classic Tandoori Marinade and let it rest for 30 minutes, ideally an hour if you have time.
- In the meantime, cut the red onion and tomatoes into slices. Wash and dry the lettuce.
- After marinating, grill the chicken on embers until nicely cooked and lightly charred.
- Lightly toast your brioche buns on the grill.
- Heat the Butter Masala Sauce in a saucepan on the stove or the grill.
- Spread 1 tbsp Tandoori Onion Chutney on both sides of each bun.
- Arrange 3 slices of tomato on the bottom half of each bun. Add the sliced onion and a couple of lettuce leaves. Top with the barbecued chicken and sprinkle with Kebab Masala Seasoning, and top with the remaining half of the bun.
- Pour the Butter Masala Sauce into a deep side dish, ready for dipping your burger into.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.
-
Disarming Hezbollah: Lebanon's risky mission
Talking Point Iran-backed militia has brought 'nothing but war, division and misery', but rooting them out for good is a daunting and dangerous task
-
Woof! Britain's love affair with dogs
The Explainer The UK's canine population is booming. What does that mean for man's best friend?
-
Sudoku medium: August 31, 2025
The Week's daily medium sudoku puzzle
-
8 hotels that show off the many facets of Japan
The Week Recommends Choose your own modern or traditional adventure
-
Say farewell to summer at these underrated US lakes
The Week Recommends Have one last blast
-
5 of the best platonic TV friendships
the week recommends Maintaining boundaries has proven tricky for all but the most committed of buddies on the small screen
-
A guide to the Great Wall of China
The Week Recommends Experience this architectural feat
-
8 hotels with ace tennis courts
The Week Recommends Bring your A game
-
The 5 best zombie movies of all time
The Week Recommends Ghouls feasting on flesh have been a staple of cinema for more than 50 years
-
7 travel fragrances that let you smell good on the go
The Week Recommends Spritz away!
-
A guide to Budapest's healing thermal baths
The Week Recommends There's a reason why it's called the City of Spas