Ingredients

Makes 4 burgers (140g each)
 
Chicken breast 350g
20g / 2tbsp Tandoori spice mix
2 tbsp Mango chutney
2 Free range egg egg
50g Breadcrumbs dried
Salt and pepper
 
For the Naan bread Buns:
Makes 4 buns
 
7g Dried yeast
2 tsp Sugar
300g Strong bread flour
1/2 tsp Salt
1 tsp Baking powder
25g Butter
150ml Natural yogurt
1 tbsp Nigella seeds
4 tbsp Mango chutney
8 tbsp Thick yogurt
12 Slices of cucumber
1 Lemon
Mint leaves
 
Here’s how:
 
Put 125ml warm water into a bowl with the yeast and sugar.
Leave for 10-15 mins or until frothy.
In a larger bowl, mix together the flour, 1⁄2 tsp salt and the baking powder.
Then make a well in the centre of the flour before pouring in the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands until it forms a soft ball of dough. 

Transfer the dough onto a lightly floured work surface and start kneading for 10 mins or until smooth and elastic but still soft.
Return the dough to the mixing bowl and cover, leave for 1 hr or until it doubles in size.

Divide the dough into 4 balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel until they double in size.
When the bread has proved and doubled in size, bake in a pre heated oven 200c for 20 minutes or until golden.
Brush the baked bread with a little melted butter before using. For the burgers:
Cut the chicken breast up into cubes before adding to a food processor with the spice mix, mango, eggs and bread crumbs.
Blend until mixed together.
Transfer the burger mix into a bowl and season with salt and pepper.
Mix together and divide into portions approx 140g each.
Shape the burgers and place on a plate in the fridge to rest for 30 minutes before cooking.
Cook the burgers in a hot frying pan with a splash of olive oil.
When the burgers are cooked remove from the pan and serve in the naan burger buns with the mango chutney, yogurt and cucumber.
Finish with mint leaves and a squeeze of lemon.
 
Recipe by Peter Sidwell