These Indian fusion sliders combine a traditional tandoori chicken with the classic game day sliders to bring you an easy to make crowdpleaser.
Indian Tandoori Ranch Chicken Sliders
Description
These Indian fusion sliders combine a traditional tandoori chicken with the classic game day sliders to bring you an easy to make crowdpleaser.
Ingredients
Scale
For the Chicken Marinade
- 1 lb Chicken Breast, sliced
- 5 cloves garlic, minced
- 2 tsp ginger, minced
- 1 tsp coriander powder
- Juice of ½ lime
- 1 tbsp red chili powder (or cayenne pepper)
- 1.5 tsp salt
- ½ tsp cumin powder
- 2 tsp garam masala
For the Chicken Filling
- 1 tbsp butter
- ½ white onion or 4 scallions, chopped
- 1 jalapeno, chopped
- Small handful chopped cilantro, chopped finely
- 0.25 cup ranch
To Assemble the Sliders
- 1 package (12 ct) Slider Buns (I use Hawaiian Rolls)
- Mint chutney (optional)
- 4 slices pepper jack cheese
- 1 tbsp butter
- Large pinch of salt
- 1/2 tsp garlic powder
- Cilantro, finely chopped
Instructions
Prepare the Chicken & Onions
- In a bowl, add chicken breast, garlic, ginger, coriander, lime juice, red chili powder, salt, cumin powder and garam masala. Mix well and set aside for 10 minutes.
- In a saucepan, add the butter and let it melt. Add in the chicken and cook on both sides until cooked. Sat the chicken aside in a bowl. (DO NOT clean the pan) To the same saucepan, add the chopped white onions and jalapeño. Sauté on medium until the onions get jammy and caramelised.
Make the Filling
- Chop up the chicken. In a large bowl mix together the chicken, onions, jalapeños, cilantro and ranch. Mix well and set aside.
Assemble the Sliders
- Preheat oven to 350F.
- Slide the Hawaiian Slider Rolls halfway. Spread some mint chutney and the creamy chicken filling on the bottom half. Top with pepper jack slices. Close the top with the other half of the buns.
- In a bowl, add 1 tbsp melted butter with garlic powder, salt and cilantro. Mix well and spread it evenly over the slider buns.
- Cover the sliders with aluminium foil (to avoid burning the tops) and back at 350F for 25 minutes.
These turned out amazing!! So delicious and definitely will be making again
★★★★★
This recipe was so delicious! I omitted the jalapeños because I found it spicy enough with the red chilli powder. I also opted for a coriander yogourt/mayo chutney instead of the mint chutney since I didn’t have ranch on hand. So good will definitely be making this again soon!
★★★★★
that looks sooo good!
could the chicken be substituted with paneer?
yep!