Best International Roll - Bollywood Sliders

Best International Roll - Bollywood Sliders
Best International Roll - Bollywood Sliders
King's Hawaiian

Best International Roll - Bollywood Sliders

These Chicken Tikka Masala Sliders are a delicious twist on a traditional Indian-style dish. They are well spiced and flavored to perfection.

Deliver Ingredients


The sauce can be prepared ahead and refrigerated overnight.

Recipe by Chef AC Boral.


For the sliders:

  • 1 Pound boneless, skinless chicken breast
  • ¼ Cup plain Greek yogurt
  • 2 Tablespoons peanut oil
  • 2 Teaspoons fresh lime juice
  • ½ garlic, minced

For the tikka masala:

  • 1 Tablespoon ground coriander
  • 1 ½ Teaspoon ground cumin
  • ½ Teaspoon ground cardamom
  • ½ Teaspoon ground nutmeg
  • 1 ½ Teaspoon paprika
  • ½ Teaspoon cayenne
  • 1 Teaspoon ground ginger
  • 4 Tablespoons (1/2 stick) unsalted butter
  • ½ Cup white onion, diced small
  • 1 ½ Cup tomato puree
  • 1 Cup heavy cream
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • ½ Cup fresh cilantro, chopped, plus additional for garnish

For the lime slaw:

  • ½ Cup white cabbage, shredded
  • ½ Cup red cabbage, shredded
  • 1 Tablespoon lime juice
  • 1 Tablespoon cilantro, chopped
  • Salt and pepper to taste
  • KINGS HAWAIIAN Original Hawaiian Sweet Dinner Rolls (cut horizontally)


For the sliders:

Butterfly each chicken breast into two equal pieces by cutting through them horizontally.

Whisk together the yogurt, 1 tbsp peanut oil, lime juice, and garlic. Add chicken to this marinade and make sure completely coated. Let marinate for at least one hour.

Oil and heat skillet to medium high heat until hot and add 1/2 tbsp of peanut oil. Working in batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until browned well on both sides and cooked through, 6 to 8 minutes total. Let chicken cool then slice thinly.

For the tikka masala:

In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger. In a sauté pan over medium high heat, melt the butter and caramelize onions to a light brown color.

Reduce the heat to medium then stir in the spice mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to a gentle simmer and allow sauce to thicken slightly, about 10 minutes.

For the lime slaw:

Combine white cabbage, red cabbage, cilantro, and lime juice to make slaw.

Assemble sliders with chicken on bottom bun, topped with slaw and tikka sauce. Serve with extra tikka masala sauce on the side.

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