Add all ingredients for the Chicken Tandoori Burgers in a bowl and mix well. Make 6 mini burgers and fry them in a pan on medium heat. This will take 10-15 minutes.N.B. The mixture will be a bit lumpy, but I like a softer texture with a chicken burger. If you want it a little firmer, add some extra breadcrumbs.

Meanwhile, make the yogurt mango chutney sauce and cut the onion and cucumber into slices.

After 10-15 minutes, remove the burgers from the pan and add 5 tbsp Tandoori sauce. Heat it up and then add the fried burgers. Make sure the burgers are well submerged in the sauce.

Heat the mini naans in a pan and cut them in half. Top the naans with a burger, red onion rings, cucumber slices, yogurt chutney sauce and some cress or fresh coriander as a garnish. Serve with poppadums and enjoy!TIPS:- Handy to have a spice mix such as Garam Masala or curry at home. These mixes have all the seasonings for a tasty (veggie or meat) curry or even an egg salad.- Ginger and garlic paste from a glass jar speed up the cooking process when you feel like a curry in a hurry.- Naan left? Use it the next day as a wrap or pizza base.- Use poppadums as an amuse-bouche and serve a shrimp cocktail on it. Eat immediately!If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made