Chicken Tikka Masala Sliders
These Chicken Tikka Masala Sliders are a flavorful twist on classic sliders, featuring tender marinated chicken thighs broiled to perfection, layered with a rich, creamy tikka masala sauce, cilantro aioli, and gooey melted cheese, all nestled in soft Hawaiian rolls. Perfect for a unique, crowd-pleasing appetizer or meal. Check out what Ronica is cooking up at @mymanabites on Instagram.
Tasty Team
96% would make again
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 min
Ingredients
for 12 sliders
Chicken marinade:
- 1 lb boneless, skinless chicken thighs, cubed in 1-inch pieces
- ¼ cup plain yogurt
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1.5 teaspoons salt
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon curry powder
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
Tikka masala sauce:
- 3 tablespoons unsalted butter
- ½ red onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, optional
- ½ (14.5oz) can diced tomatoes with juice
- 2 tablespoons water
- ½ cup heavy cream
- 1 tablespoon tomato paste
Cilantro Aioli:
- ½ cup mayonnaise
- ⅓ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ⅛ teaspoon kosher salt
Garlic Butter:
- 2 tablespoons melted salted butter
- 1 garlic clove, minced
- 1 teaspoon chopped fresh cilantro
- 1 pinch of garlic powder
Sliders:
- 1 (12-count) pack Hawaiian sweet rolls, like King's
- ¼ red onion, thinly sliced
- 2 tablespoons tamarind chutney, optional
- 6 slices mild white cheddar cheese
- ½ cup shredded mozzarella cheese
Nutrition Info
- Calories 299
- Fat 23g
- Carbs 10g
- Fiber 13g
- Sugar 2g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Marinate the chicken: In a large bowl, combine the chicken, yogurt, lemon juice, oil, salt, garlic paste, ginger paste, chili powder, coriander, cumin, paprika, curry powder, garam masala, and turmeric. Cover and refrigerate for 1 hour.
- Make the tikka masala sauce: Melt the butter in a skillet over medium heat. Add the red onion and sauté until soft, about 5 minutes. Add the garlic, ginger, coriander, sugar, salt, chili powder, curry powder, garam masala, cumin, smoked paprika, turmeric, and cayenne if using. Stir and cook until fragrant, about 2 minutes. Add the tomatoes and water, then simmer for 4 minutes. Stir in the cream and tomato paste, and simmer for an additional 5 minutes. Blend until smooth.
- Cook the chicken: Line a baking sheet with parchment paper or foil. Place a wire rack on top of the baking sheet. Remove the chicken from the marinade and arrange it on the wire rack. Broil the chicken on high for 7 minutes per side until charred. Let the chicken rest for 10 minutes, then chop it into smaller pieces.
- Make cilantro aioli: In a small bowl, mix the mayonnaise, cilantro, lime juice, garlic, cumin, and salt. Set aside for serving.
- Make garlic butter: Mix the melted butter with minced garlic, cilantro, and garlic powder.
- Preheat the oven to 350°F (180˚C).
- To assemble, slice the entire slab of rolls in half horizontally and transfer them to a parchment-lined baking sheet. Spread the tikka masala sauce on both sides of the rolls.
- On the bottom half, add the onions, chopped chicken, tamarind chutney (if using), cheddar, and mozzarella. Cover with the top half of the rolls. Brush with garlic butter.
- Bake for 5-7 minutes until the cheese melts. Serve with cilantro aioli for dipping.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
