Naan Bread Chicken Burger

October 5, 2021

Serves: 4 Time: 30


  • 4 x Edwards of Conwy Chicken Quarter Pounders
  • 250ml natural yoghurt
  • ½ cucumber finely chopped
  • Large handful mint leaves, chopped
  • Large pinch salt
  • 250g plain flour
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • 120ml milk
  • 2 tbsp vegetable oil, plus extra for greasing
  • Fresh lettuce
  • Fresh coriander to garnish
  • Mango chutney to serve


  1. For the dough, sift flour and mx with the salt, sugar and baking powder into a bowl. Mix the milk and oil in another bowl.
  2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
  3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes.
  4. Heat a little oil in a frying pan. Gently fry on a medium heat for 10-12 minutes, turning occasionally. Cover once cooked.
  5. Whilst the burgers are cooking prepare the Raita. Mix the cut cucumber, yoghurt, salt and mint leaves.
  6. 5 minutes before the burgers are cooked, split the dough into 6 balls and roll into oval shapes just over twice the size of the burgers. Heat some oil in a medium-high heat frying pan. Cook the naan breads one by one, cook each until golden underneath and air bubbles are formed, flip and cook the other side unit golden. Repeat for the other naan breads.
  7. Build the burger by folding the naan bread into half, place on some fresh lettuce, spread on a table spoon of Raita, add a spoonful of mango chutney and finish with some fresh coriander.