Grilled Tandoori Chicken Slider on a tray

Tandoori Chicken Sliders

Tandoori Chicken Sliders are mini-burgers made with marinated & grilled chicken, buttery-soft slider buns, dressed with a tart & spicy cilantro-chutney spread.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Marinating time: 30 minutes
Total Time: 22 minutes
Course: Main Course
Cuisine: American, Indian
Keyword: instant pot chicken, tandoori grilled chicken
Servings: 8 Sliders
Calories: 339kcal
Author: Spice Cravings

Ingredients

  • 1.5 lbs. chicken thighs skinless, boneless , extra fat trimmed

Ingredients for Marinade:

Garnish

Sliders

  • 8 Slider Buns
  • 8 tbsp Cilantro Chutney Spread (spread 1 tbsp per slider)
  • 4 cups Lettuce (I use Purple & Green Butter Lettuce)
  • 1 onion thinly sliced

Instructions

Marinate the chicken

  • In a large ziplock bag, or a mixing bowl, mix together all ingredients listed under "Marinade". Add chicken, close the bag tight and toss it well to coat the chicken with the marinade. Refrigerate the chicken anywhere from 30 minutes to overnight.

Cook Tandoori Chicken one of the 4 ways listed below:

  • Skillet: Heat a heavy bottom wide skillet on medium-high heat. Lightly drizzle oil, place the chicken in the pan. Don’t overcrowd the pan, you may have to do this in 2 batches. Cook 5-6 minutes on the first side, flip it, cook another 5-6 minutes, or till chicken is cooked through.
  • Broiler: Place chicken on a foil lined baking sheet. Turn on oven on broiler mode. Place the chicken tray such that the chicken is roughly 2-3 inches away from the heat source. Any closer and it might burn before it cooks though. Cook 6 minutes on first side, flip it, and cook another 5-6 minutes, or till chicken cooks through.
  • Grill: Pre-heat grill. Place chicken on the medium-high zone of your grill, (not over direct heat). Grill for 5-6 mins on each side, flipping half way though. Cook till chicken is cooked through.
  • Instant Pot: Believe it or not, you can make tandoori chicken in your pressure cooker too. I add water to the main pot, place a trivet, place the chicken on it, close the lid and cook it for 6 mins. Wait 5 mins before opening the lid. The chicken is ready to eat, but just like my recipe for Chicken wings, I like to broil it to crisp up the exterior. Just 2-3 minutes under the broiler does the trick!

Assemble Sliders

  • Make Cilantro Chutney spread as per the recipe listed on this page.  To make it creamier, add a tablespoon of greek yogurt or mayonnaise and mix in chutney.  Spread about a tablespoon of the spread on each slider bun halves. 
  • Add tandoori chicken followed by lettuce and onion slices.  This way the lettuce stays crispier.  Top with the slider bun-top and enjoy your Tandoori Chicken Slider!

Notes

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

Nutrition

Calories: 339kcal | Carbohydrates: 19g | Protein: 18g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 625mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 18.7% | Vitamin C: 6.6% | Calcium: 5.5% | Iron: 10.6%
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