Grilled Tandoori Chicken Patties with Jalapeño-Mint Yogurt Sauce

seriouseats.com

Chef CPA

2 pounds (900g) boneless, skinless chicken thighs

5 medium cloves garlic

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon ground coriander seed

1 teaspoon turmeric

¼ teaspoon cayenne pepper

1 tablespoon (15g) grated fresh peeled ginger

½ cup (4.4 oz, 125g) plain yogurt, divided

Juice of 1 lemon, divided

1 jalapeño, stemmed and seeded, finely minced

¼ cup (6g) fresh mint leaves, finely chopped, plus more for serving

Kosher salt

4 naan flatbreads, pita, or burger buns

1 medium cucumber, thinly sliced lengthwise into ribbons

Fresh cilantro leaves and tender stems, for serving

Thinly sliced red onion, sliced tomato, and green lettuce, for serving, if desired

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