I love recipes that break the monotony of everyday food and are a breeze to put together. This tandoori chicken slider recipe combines the warm, spiced notes of Indian cooking with casual yet fun home cooking.
Thanks to charred, juicy chicken, melty cheese, soft rolls, and homemade chutney mayo, the many flavors and textures are going to make your tastebuds tickle! Plus, you can make a larger quantity for parties of all kinds. And I must say, these Hawaiian roll chicken sliders are a party favorite, especially on Game Day! You Might Also Enjoy: Crowd-Pleasing Super Bowl Recipes
Why We Love This Recipe
Here’s why we love these chicken sliders on Hawaiian rolls:
Extremely flavorful with a perfect balance of sweet, savory, and zesty. Incredibly versatile because of three cooking methods for the chicken, including one that’s totally hands-off (oven). The chicken gets a restaurant-quality charred, smokey taste similar to a tandoor (clay oven) in a fraction of the effort. Great for potluck and it’s easy to double or triple the recipe for parties and more, especially Superbowl!
Let’s spice up your weeknight routine with this quick and delicious recipe that’s bound to become a family favorite. Let’s get started!
Ingredients - Notes & Substitutions
The main ingredients for tandoori sliders are chicken, marinade, buns, spread, and cheese. We will need the following: Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Tandoori Chicken Sliders
Here are the step-by-step instructions and photos for how to make tandoori chicken sliders:
Step 1: Marinate Chicken
Add all the marinade ingredients to a large mixing bowl and stir well to make a smooth paste. Slice the chicken in half widthwise to make cutlets. Place the chicken cutlets (or thighs) on a lined baking tray and brush the marinade evenly on both sides (Step 1). Refrigerate the chicken for 30 minutes. Flavor Tip: If you have the time, marinate the chicken for longer (4-12 hours) to help the chicken absorb more flavors.
Step 2: Prepare Chutney Mayo
In a small bowl combine cilantro chutney and mayonnaise to make a smooth chutney mayo spread (Step 2). Refrigerate it until ready to assemble the sliders.
Step 3: Cook Tandoori Chicken in ONE of Three Ways
Method 1: Oven Broiler (My preference) Turn on the oven broiler on high. Place the chicken tray on the top rack, about 2-3 inches away from the heat source (any closer and it may burn before it cooks through). Cook for 8 minutes on the first side, flip it, and cook for another 6 to 7 minutes, or until the chicken cooks through to an internal temperature of 165℉. Method 2: Skillet Heat a heavy bottom wide skillet on medium-high heat. Lightly drizzle oil, place the chicken in the pan in a single layer. Cook for 6 to 7 minutes on the first side, flip it, and cook for another 6 to 7 minutes. Cooking Tip: Don’t overcrowd the pan. If necessary, cook in two batches. Method 3: Outdoor Grill Preheat the grill. Place chicken on the medium-high zone of your grill, (not over direct heat). Grill for 6 minutes on each side, flipping halfway through. Cook until the chicken is cooked through. Let the cooked chicken cool down for 5 minutes, then chop it into bite-size pieces (Step 3).
Step 4: Assemble Sliders
Preheat the oven to 350℉. Transfer the Hawaiian buns to a parchment-lined baking sheet, keeping them intact as one piece. Slice them through the middle and place the two halves cut-side up. Spread cilantro chutney and mayo spread evenly on both the cut sides (Step 4). Evenly spread the cooked chopped chicken on the bottom half of the buns in a single layer. Now spread the shredded cheese evenly over the chicken (Step 5). Place the top half of the buns on top of the cheese. Now brush the tops with melted butter and sprinkle the cilantro leaves on top (Step 6). Loosely cover with aluminum foil, place the tray in the preheated oven in the middle layer, and cook for about 8 to 10 minutes. Remove from the oven and serve warm.
Serving Suggestions
Chicken sliders with Hawaiian rolls can be served as an appetizer or main meal. Here are some of my favorite ways to serve them, for both, weeknight dinners and parties. The following compliment the plethora of flavors and textures:
Green Chutney: Serve with an extra bowl of green chutney on the side for dipping or slathering. Salad: Make it a complete meal by pairing it with Kachumber Salad or Indian Fruit Salad. Party Time: Go all out with a full spread of appetizers and serve alongside Samosa Jalapeno Poppers, Curry Puffs, Keema Naan Pizza, Buffalo Cauliflower, and Mango Salsa. Cocktail & Mocktail: These sliders pair great with Indian-style lemonade called Shikanji or fusion cocktails like Jal Jeera Mojito or Aam Panna Margarita.
How to Store
Leftover tandoori chicken sliders will stay in an airtight container in the fridge for up to 4 days. To reheat, set the sliders on a baking sheet in a low oven (250 - 300 degrees F) for 8-10 minutes, or until warm.
How to Make Ahead for Parties
Marinate and cook the chicken based on your preferred cooking method. Cool, then cut into bite-size pieces. Prepare the cilantro chutney mayo. Store each component separately in an airtight container in the fridge. When ready to serve, assemble and bake the sliders as directed.
Variation: Naan Sliders
For a delicious twist, replace the Hawaiin rolls with store-bought large naans. Place two naans on the baking sheet and spread chutney mayo on both. Now spread chicken pieces on one side followed by cheese. Place the other naan on top, chutney-side down. Brush with melted butter and bake in a preheated oven for 10 to 15 minutes. Remove and cut into 2-inch squares.
Recipe Tips & Notes
Slider buns: Traditional Hawaiin sweet rolls are ideal for this recipe, but feel free to use the ‘buttery rolls’ instead. If using Indian Pav, since these are denser than Hawaiian rolls, you may want to scrap off some of the bread from the cut side. Don’t separate the rolls: Keeping the Hawaiian rolls intact and cutting through lengthwise makes assembly and toasting a breeze. Reheat leftovers in the oven: Place leftover chicken sliders in a low-temperature oven (250 - 300 degrees F) to prevent the chicken from drying out. Customize the condiment: I mixed cilantro chutney with mayo for its sweet-tangy flavors. Feel free to replace that with mint chutney for a zing, or use sriracha mayo for a sweet-spicy kick. Meal Prep Marvel: Make a double batch of tandoori chicken and refrigerate the extra for a future quick and delicious meal.
More Tandoori Favorites
These recipes are part of the Tandoori Recipes Collection:
📖 Recipe
This recipe has recently been updated with new pictures and video, and an easier way to cook the sliders.
