These easy Tandoori Chicken Sliders feature flavor-packed, marinated chicken that's charred to juicy perfection and nestled between soft, sweet Hawaiian rolls, zesty chutney mayo, and melty cheese. They're a sure-shot 30-minute crowd-pleaser for weeknight dinners, backyard BBQs, and game-day parties!
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I'm a big fan of recipes that make weeknight cooking feel less like a chore. Most nights, I'm just looking for something that breaks the routine without requiring a massive effort or cleanup, and these Tandoori Chicken Sliders are perfect for that.
They've got everything I love about tandoori-style cooking-that warm-spiced and charred flavor, tucked into soft Hawaiian rolls with plenty of melty cheese. The real hero here is the homemade chutney mayo, which adds a cooling, creamy kick that ties the whole thing together.
I usually make a big batch of these along with my Tandoori Paneer Sliders for Game Day every year. It's become a bit of a tradition in our house, mostly because they're so easy to grab and eat while watching the game. Just a heads up from experience: these are always the first to go, so you might want to double the recipe if you're hosting!
You Might Also Enjoy: Crowd-Pleasing Super Bowl Recipes
Why You'll Love This Recipe
Here's why we love these chicken sliders on Hawaiian rolls:
- 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, smoky taste, similar to a tandoor (clay oven), with a fraction of the effort.
- Flavor-packed high-protein sliders for weeknight dinner.
- Great for potluck, and it's easy to double or triple the recipe for parties!
- We achieve the signature red Tandoori color without artificial additives and use a high-quality Kashmiri Red Chili Powder.
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:
- Chicken: Use boneless, skinless chicken breasts or chicken thighs for a richer flavor. Use chicken thighs when cooking this on an outdoor grill, as they can withstand high heat without drying out.
- Yogurt: Use a full-fat or 2% fat, plain Greek yogurt for this recipe. The yogurt tenderizes the meat and helps create those pockets of char.
- Aromatics: Use fresh, frozen, or pre-made ginger-garlic paste to save time in the kitchen. Alternatively, add ½ teaspoon garlic powder and ½ teaspoon ginger powder.
- Oil: Olive oil or avocado oil both work well here.
- Spices: A fragrant mix of salt, ground turmeric, garam masala, coriander powder, cumin powder, Kashmiri red chili powder, and chaat masala gives us that sought-after tandoori chicken marinade flavor. Replace the red chili powder with paprika for a milder level of heat, or cayenne pepper for spicier results.
- Chutney Mayo: Equal parts homemade cilantro chutney and mayonnaise make a cooling, spicy condiment that complements the earthy tandoori chicken wonderfully! Other fun condiments include tamarind chutney, mint chutney, or sriracha mayo.
- Buns: Go for the classic King's Sweet Hawaiian Rolls, which are always sweet and fluffy, and easy to find in major grocery stores. If you can't find them, use any slider bun or brioche buns.
- Cheese: Mozzarella cheese is a delicious, mild cheese that doesn't overshadow the flavors of the tandoori chicken. Mild white cheddar or pepper jack cheese slices would be a great substitute.
- Butter: Use salted butter for the best flavor. The melted butter brushed on top of the slider buns gives them an extra sheen.
- Herbs: Fresh cilantro really drives home the tandoori flavor. Fresh parsley is a great substitute.
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 these cheesy, flavor-packed tandoori chicken sliders in 30 minutes:
Step 1: Marinate Chicken
Add all the marinade ingredients to a large mixing bowl and stir until smooth.
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, then flip and cook for another 6 to 7 minutes, or until the chicken is cooked through to an internal temperature of 165℉.
Method 2: Skillet
Heat a heavy-bottomed wide skillet on medium-high heat. Lightly drizzle oil, and place the chicken in the pan in a single layer. Cook for 6 to 7 minutes on one side, then flip 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 in half and place the two halves cut-side up.
Spread the cilantro chutney and mayo evenly on both cut sides (Step 4).
Evenly spread the chopped chicken filling 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.
Alternatively, finish them in the air fryer: Wrap the sliders in aluminum foil and air-fry at 375°F for 6-8 minutes, until the cheese is melted.
Serving Suggestions
Chicken sliders on Hawaiian rolls can be served as an appetizer or a main course. Here are some of my favorite ways to serve them, for both weeknight dinners and parties.
The following complements 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 Slaw.
- Pickled onions: Instantly elevate this to a street-style taste by adding a 2-minute "Instant Pickled Onions" (vinegar, salt, sugar, sliced red onions). It adds that vibrant pink color and provides the acidity to cut through the mayo and cheese.
- 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 & Make Ahead for Parties
Leftover tandoori chicken sliders will stay in an airtight container in the fridge for up to 4 days.
How to avoid soggy sliders when reheating: Reheat the chicken separately, then toast the buns fresh, or set the sliders on a baking sheet in a preheated oven (250-300 degrees F) for 8-10 minutes, or until warm.
To make ahead, marinate and cook the chicken using your preferred method. Cool, then cut into bite-sized 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 Hawaiian rolls with store-bought large naans. Place two naans on the baking sheet and spread chutney mayo on both. Now spread the chicken pieces on one side, then the 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 Hawaiian 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 scrape 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 flavor. Feel free to replace that with mint chutney for a zing, or use sriracha mayo for a sweet-spicy kick.
- Meal Prep Marvel: Tandoori chicken sliders make a great meal prep-friendly Indian appetizer. Make a double batch of tandoori chicken and refrigerate the extra for a quick, delicious meal later.
Ultimate Tandoori Guide: Learn all about the tandoori-style of cooking in this post - What is Tandoori? Looking for more Tandoori flavor - Checkout these authentic, sizzling tandoori recipes of India.
Frequently Asked Questions
These tandoori chicken sliders are made with spiced yogurt-marinated chicken, cilantro chutney mayo, mozzarella cheese, and sweet Hawaiian rolls.
If you can't find King's Hawaiian Sweet Rolls, you can also try Trader Joe's Sweet Pull-Apart Aloha rolls, which have a similar sweet flavor but sturdier texture.
Absolutely! Use white or whole-wheat pav and assemble the sliders as per instructions. Just know that 'Pav' is more dense and doughy than Hawaiin rolls, so you may want to scrape off some bread.
Kashmiri red chili powder is a vibrantly red spice that imparts the iconic red color and spicy flavor. If you can't find Kashmiri red chili powder, use a combination of 1 ½ teaspoons paprika and ½ teaspoon cayenne instead.
Tandoori chicken is so well-balanced thanks to the inclusion of ginger, garlic, turmeric, garam masala, Kashmiri red chili powder, and chaat masala, which gives it a special tang.
Boneless, skinless chicken breasts or chicken thighs are good for sliders.
More Tandoori Favorites
These recipes are part of the Tandoori Recipes Collection:
📖 Recipe
Easy Tandoori Chicken Sliders (with Hawaiian rolls)
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Video
Ingredients
- 1½ pounds chicken breast cutlets or thighs skinless, boneless, extra-fat trimmed
Ingredients for Marinade
- 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 teaspoon 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
- 3 tablespoons cilantro chutney homemade recipe
- 3 tablespoons mayonnaise
For Assembling Sliders
- 12 Hawaiian Sweet Rolls (1 pack)
- ¼ cup shredded mozzarella cheese
- 1 tablespoon butter melted
- 1 tablespoon chopped cilantro leaves
Instructions
Marinate the 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. Refrigerate the chicken for 30 minutes.
Prepare Chutney Mayo
- In a small bowl combine cilantro chutney and mayonnaise to make a smooth chutney mayo spread. Refrigerate it until ready to assemble the sliders.
Cook Tandoori Chicken one of the 3 ways listed below:
- Oven Broiler: 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℉.
- 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.
- 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.
Cut Chicken
- Let the cooked chicken cool down for 5 minutes, then chop it into bite-size pieces.
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. 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.
- 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.
Finish in the oven
- 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.
Alternative Method: Air Fryer Tandoori Chicken Sliders
- After brushing the oil, wrap the sliders in aluminum foil and air-fry at 375°F for 6-8 minutes, until the cheese is melted.
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 a low 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 freeze the extra for a future quick and delicious meal.
Nutrition
This recipe has recently been updated with new pictures and video, and an easier way to cook the sliders.
Jenny says
I made these sliders for a family get-together, and they were a hit. Chicken was perfectly spiced- and that chutney mayo was 👌🏼
Aneesha Gupta says
That's great! I'm so glad you and your family enjoyed these sliders- thanks for taking the time to rate the recipe, Jenny!