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.
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.
Video
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.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.