Tandoori Chicken Sliders with Green Chutney Mayo | Sanjeev Kapoor Khazana

Shallow fried mini cakes made with minced tandoori chicken mixture slided between mini buns with chutney mayo.

TANDOORI CHICKEN SLIDERS WITH GREEN CHUTNEY MAYO

Ingredients

250 grams boneless chicken thighs, minced
4 small brown mini-buns
1 medium onion, finely chopped
1 teaspoon garam masala powder
1 teaspoon red chilli powder
1 tablespoon chopped coriander leaves
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon chaat masala
1 tablespoon breadcrumbs
1 tablespoon ginger-garlic paste
1 tablespoon oil + for greasing
1 medium tomato
Cheese slices as required
Green chutney mayo
2-3 tablespoons chopped fresh coriander leaves
5-7 mint sprigs
4 tablespoons mayonnaise
2-3 small green chillies
2 garlic cloves
Salt to taste
Juice of ½ lemon

Method

1. Take chicken in a bowl. Add onion, garam masala powder, chilli powder, chopped coriander, cumin powder, coriander powder, chaat masala, breadcrumbs and ginger-garlic paste and mix well. Divide the mixture into equal portions.
2. Grease your palms with some oil, take each portion and shape them into small cakes.
3. Heat 1 tablespoon oil in a non-stick pan. Place cakes in it and cook on low heat from both sides evenly till done.
4. To prepare green chutney mayo, grind together green chillies, garlic, chopped coriander, mint sprigs, salt and lemon juice to a fine paste.
5. Take mayonnaise in a bowl. Add some of the prepared paste and mix well.
6. Slice tomato and set aside.
7. Slice the buns, place four of the base buns on the same hot pan. Place a tomato slice on each sliced bun. Put some green chutney mayo and a chicken cake on top.
8. Cut cheese slices into 4 equal pieces. Place one slice on prepared buns, cover with remaining bun halves and insert a tooth pick in the centre.
9. Serve hot.

Preparation Time: 12-15 minutes
Cooking Time: 8-10 minutes

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Cuisine - Fusion

Course - starter

Dish - starter