Tandoor chicken tonight? Yes! But we've upped the game here by making the classic Indian takeaway dish in burger form. Marinated, grilled and stacked between buns with a gingery coriander yoghurt, you'll come up against no opposition here. Add a sweet potato wedge or two and you're in and out on 30 delicious minutes.
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm wedges. Place on a lined baking tray and drizzle with ½ the oil, salt and pepper. Roast for 25 minutes or until golden and tender. While sweet potato is roasting, continue with step 2.
Place chicken, tandoori paste, garam masala, salt and pepper in a bowl and mix to combine.
Heat remaining oil in a frypan over medium-high heat. Add chicken and cook for 4–5 minutes each side or until golden and cooked through. While chicken is cooking, continue with step 4.
Rinse and finely chop coriander. Peel and finely grate ginger. Finely zest and juice lime. Place coriander, ginger, lime zest and juice, and yoghurt in a bowl and mix to combine.
Heat a frypan over medium-high heat and toast buns, cut-side down, for 1 minute or until warmed. Thinly slice cucumbers into rounds.
Spread bun bases with ½ the coriander and ginger yoghurt, top with baby spinach leaves, cucumber and chicken. Spoon over remaining yoghurt and sandwich with bun tops. Serve with sweet potato wedges.