A quick and easy meal which is sure to please. Aromatic tandoori chicken and a cucumber, apple and purple cabbage slaw drizzled with a coriander and mint yoghurt are sandwiched together in soft garlicky buns. Buy the whole cooked tandoori chicken from your local indian restaurant. 


Serves 4


4 soft burger buns
1 whole cooked tandoori chicken
1 telegraph cucumber
1/4 purple cabbage, shredded
1 cup of plain, unsweetened yoghurt
10 large mint leaves
1/4 cup of coriander (can use stalks too)
1 green apple
50 grams of butter, melted
2 cloves of garlic, minced


Pull tandoori chicken apart into 3cm chunks, discard of any bones.

Using a food processor, blitz the mint and coriander until you have a smooth paste, then add to yoghurt.  

Using a peeler, slice the cucumber lengthways into long ribbons and place in a bowl with the shredded cabbage. Cut green apple in half and then cut into thin slices and add to bowl. Add yoghurt dressing to salad and mix well. 

Place a cast iron pan over a medium heat. Cut burger buns in half. Mix together melted butter and garlic and brush over cut side of burger buns. Place burger buns, butter side down on to cast iron and fry until golden. 

Burgers are great served with a pilsner or hoppy pale ale!