Easy Tandoori Chicken Sliders with Hawaiian Rolls Recipe
These Easy Tandoori Chicken Sliders combine tender, flavorful tandoori-spiced chicken with creamy cilantro chutney mayo and melted mozzarella, all nestled in sweet Hawaiian rolls. Perfect for a quick, satisfying snack or party appetizer, the sliders can be cooked using multiple methods including oven broiling, stovetop skillet, grilling, or air frying to suit your kitchen setup.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 sliders
- Category: Appetizer
- Method: Baking
- Cuisine: Indian Fusion
Ingredients
Chicken Marinade
- 1½ pounds chicken breast cutlets or thighs (skinless, boneless, extra-fat trimmed)
- ¼ cup plain Greek yogurt
- 1 tablespoon ginger and garlic paste (½ inch ginger + 3 cloves garlic)
- 2 teaspoons lime juice (about ½ a lime)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon salt
- ¼ teaspoon ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 teaspoons Kashmiri red chili powder or paprika for mild flavor
- ½ teaspoon chaat masala
Chutney Mayo Spread
- 3 tablespoons cilantro chutney (homemade)
- 3 tablespoons mayonnaise
Sliders Assembly
- 12 Hawaiian Sweet Rolls (1 pack)
- ¼ cup shredded mozzarella cheese
- 1 tablespoon butter (melted)
- 1 tablespoon chopped cilantro leaves
Instructions
- Marinate the chicken: In a large mixing bowl, combine Greek yogurt, ginger and garlic paste, lime juice, olive oil, salt, turmeric, garam masala, coriander powder, cumin powder, Kashmiri red chili powder, and chaat masala. Stir well to form a smooth marinade paste.
- Prepare the chicken: Slice the chicken breast or thighs in half horizontally to create thin cutlets. Place the chicken on a lined baking tray and brush the marinade evenly on both sides. Cover and refrigerate for 30 minutes to allow flavors to infuse.
- Make the chutney mayo: In a small bowl, mix together the cilantro chutney and mayonnaise until smooth. Refrigerate until ready to assemble the sliders.
- Cook the tandoori chicken: Choose one cooking method:
- Oven Broiler: Preheat broiler on high. Place the chicken tray on the top rack about 2-3 inches from the heat. Broil for 8 minutes on one side, flip, and cook for another 6-7 minutes until internal temperature reaches 165°F.
- Skillet: Heat a heavy-bottom wide skillet over medium-high heat and lightly drizzle with oil. Cook chicken in a single layer for 6-7 minutes per side until fully cooked.
- Outdoor Grill: Preheat grill to medium-high but avoid direct heat. Grill chicken for 6 minutes on each side until cooked through.
- Cut the chicken: Let the chicken rest for 5 minutes after cooking, then chop into bite-size pieces.
- Assemble the sliders: Preheat oven to 350°F. Place Hawaiian rolls on a parchment-lined baking sheet as one connected piece and slice through the middle horizontally. Spread the cilantro chutney mayo evenly over both cut sides.
- Add chicken and cheese: Distribute the chopped chicken evenly on the bottom buns, then sprinkle shredded mozzarella on top.
- Top and garnish: Place the top halves of the buns over the cheese. Brush the tops with melted butter and sprinkle chopped cilantro leaves.
- Bake to finish: Loosely cover with foil and bake in the middle rack of the oven for 8 to 10 minutes until cheese melts and sliders are heated through. Remove from oven and serve warm.
- Alternative air fryer method: After assembling and brushing with butter, wrap sliders in aluminum foil and air fry at 375°F for 6-8 minutes until cheese is melted and sliders are warmed.
Notes
- For milder sliders, substitute Kashmiri red chili powder with paprika.
- Chicken thighs provide juicier sliders, whereas chicken breast cutlets are leaner.
- Cilantro chutney can be prepared ahead and stored refrigerated up to 3 days.
- Cooking times may vary depending on your appliance; ensure chicken reaches 165°F internally.
- Optional: Add sliced onions or pickled vegetables inside sliders for extra crunch.
