Indian Spiced Chicken Burgers

I had lots of leftover yogurt from the chicken I previously made, and I searched for and found some other recipes using yogurt. I've never made Indian food before, so I thought this would be a good start. My mom came to visit, and she helped me out in the kitchen. Overall, I thought this was a good meal. The naan was delicious, and the cilantro paired perfectly with the burger and sauce. I forgot to add the salt and pepper to the patties, and that was the only thing lacking for me.
Recipe source: Savory Spicy Sweet

Ingredients:
1.5 pounds ground chicken
3 scallions, thinly sliced
3 tablespoons of minced fresh ginger
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
Coarse salt
Fresh ground pepper
6-8 pieces of naan (or 4 whole wheat pitas)
Fresh cilantro

Cumin Yogurt Sauce
1/2 cup plain yogurt
1/2 teaspoon ground cumin
coarse salt and ground pepper

Directions:
In a medium bowl, combine the chicken, scallions, ginger, lemon juice, paprika, cumin, and cayenne. Add salt and pepper to taste; mix well. Set aside for at least 10 or up to 30 minutes.
Meanwhile, combine ingredients for cumin-yogurt sauce.
Make 6-8 patties, and grill or fry for 2-3 minutes per side or until done.
Put two pieces of naan on each plate. Place one patty on each, as well as cucumber (if used), a few sprigs of cilantro and the cumin-yogurt sauce and serve.

Naan

Ingredients:
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee or oil
2 tablespoons plain yogurt

Directions:
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee or oil and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Let rise for an additional 10-30 minutes if you have the time. Roll each piece out into 8 inch round naans.
Brush the naan with a little of the remaining ghee or oil. Heat oil in a large flat skillet. Pan fry naan one at a time for about 2 minutes on each side or until puffed and just browned, adding additional oil as necessary.