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  • Writer's pictureTerri Windover

Tandoori Chicken Naanwich.

I literally laugh out loud overtime I say the word naanwich. I don't know why it strikes me as so funny, just one of my many weird and wonky traits. In general I have a warped sense of humour, and I tend to get squirrel syndrome when talking, so I pick my friends carefully. They need to "get me". You know what I mean right? There's nothing worse than some judgy-judgy, talk behind your back "friend". I expect my friends to accept me in all my weirdness, as I accept them.

Like my friend Dina. She is easily as weird humoured as me or maybe slightly weirder. Once we stayed on the phone for an hour watching a documentary on the history of the stiletto. Keep in mind we lived two blocks apart at the time, but neither one of us wanted to change out of our jammy pants to make the trek over to the others house. No way was I going out in public wearing pyjama pants. If you do STOP IT RIGHT NOW or we can never be friends, EVER. We are fitness minded people so we couldn't very well drive over either now could we? So instead we sat on the phone ooh-ing and ahh-ing over each sexy pair of shoes. I now think phone shoe is better than phone sex.

This whole rant has nothing to do with the featured recipe, but hey, I told you about that squirrel thing right? Now down to the business of food. This chicken burger is delicious and easy to make. The spices are perfect together and it's healthy to boot. My house smells so good while these are cooking it's hard to wait until they're done, but I'm not a big fan of salmonella, so I do.

Tandoori Chicken Naanwich

Makes 4 patties


1 lb. ground chicken

1 tsp yellow curry

2 tsp onion powder

2 tsp garlic powder

1 TBSP garam masala

1/4 cup chopped red onion

2 green onions, chopped

1/2 cup plain Greek yogurt

1/4 cup cucumber, finely chopped

1 tsp lemon juice

1 tsp dill, fresh or from tube

1 TBSP Ghee

Naan bread (I use individual whole wheat ones)

1 tsp garlic oil


1. Mix the ground chicken with the curry, onion and garlic powders. Add the red and green onions, mix and chill for a minimum of one hour to blend the flavours.

2. While the meat chills, stir together the yogurt, cucumber, lemon juice and dill. Chill until ready to serve.

3. Heat a skillet to medium, then add ghee to the pan.

4. While the pan heats, form the chilled meat into four patties. Sear the patties on each side and then cook until no longer pink in the centre. Make sure the juices run clear. Let rest for a few minutes before serving.

5. Brush a preheated fry pan on medium heat with olive oil. Heat the naan bread until warm and slightly crispy on one side.

6. Place a patty between two pieces of naan bread. Top with the yogurt mixture and whatever else you like. I use additional red onion and cucumber slices.

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