To prepare the spice blend, mix all the ingredients together and store in an airtight container. No salt has been added to this spice blend unlike most commercial ones so keep that in mind while using it as a spice rub or marinade.

In a glass bowl, add the chicken mince, tandoori blend, coriander and salt. Mix well to combine and allow to rest for 30 minutes.

Shape into 4 large patties (you may shape into smaller sized patties based on your preference) and keep aside.

Spray oil on a stove top grill (the burgers can be cooked on a barbecue too) and place on medium to high heat. When the grill is really hot, place the burger patties and hold down with the spatula for a few seconds. Repeat for all four.

Flip over after 1-2 minutes and repeat till the burgers are done. Remove and keep aside.

Cut the brioche buns in half and grill.

To assemble, spread tomato chutney on one side and mint coriander chutney on the other side. Place the butter lettuce leaves and then place the burger on top, followed by the tomato slice, cucumber and pickled onions.