Chicken Tikka Masala Sliders

Ingredients

For the Chicken Marinade:

• 1 pound chicken thighs, cut into 1-inch chunks
• ¼ cup plain yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1½ teaspoons kosher salt
• 1 tablespoon garlic paste (or 3 cloves minced)
• 1 teaspoon ginger paste
• 1 teaspoon Flora & Mana's Tandoori Heaven spice blend
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon curry powder
• ½ teaspoon garam masala
• ¼ teaspoon turmeric

For the Tikka Masala Sauce:

• 3 tablespoons unsalted butter
• ½ red onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon chili powder
• ½ teaspoon curry powder
• ½ teaspoon garam masala
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional, for heat)
• ½ (14.5-ounce) can diced tomatoes with juice
• 2 tablespoons water
• ½ cup heavy cream
• 1 tablespoon tomato paste

For the Cilantro-Lime Aioli:

• ½ cup mayonnaise
• ⅓ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ⅛ teaspoon kosher salt

For the Garlic Butter:

• 2 tablespoons unsalted butter, melted
• 1 clove garlic, minced
• 1 teaspoon fresh cilantro, chopped
• Pinch of garlic powder

For Assembly:

• 1 (12-count) package King's Hawaiian Rolls
• ¼ red onion, thinly sliced
• 2 tablespoons tamarind chutney (optional)
• 6 slices cheddar cheese
• ½ cup shredded mozzarella cheese

Instructions

1. Marinate the Chicken
In a large bowl, combine the yogurt, lemon juice, olive oil, salt, garlic paste, ginger paste, Tandoori Heaven spice blend, chili powder, coriander, cumin, paprika, curry powder, garam masala, and turmeric. Whisk until smooth. Add the chicken chunks and toss to coat completely. Cover and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor. 

2. Make the Tikka Masala Sauce
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped red onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic, grated ginger, and all the spices (coriander, sugar, salt, chili powder, curry powder, garam masala, cumin, smoked paprika, turmeric, and cayenne if using). Cook for about 1 minute, stirring constantly, until fragrant. Add the diced tomatoes with their juice and water. Bring to a simmer and cook for 4 minutes, stirring occasionally. Stir in the heavy cream and tomato paste. Simmer for another 5 minutes until the sauce thickens slightly. Use an immersion blender to blend the sauce until smooth, or transfer to a regular blender in batches. Set aside.

3. Cook the Chicken
Preheat your broiler to high. Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken chunks on the wire rack in a single layer, leaving space between pieces. Broil for 7 minutes per side, or until the chicken is charred in spots and cooked through to an internal temperature of 165°F. Remove from the oven and let rest for 10 minutes, then chop into smaller pieces.

4. Make the Aioli
In a small bowl, mix together the mayonnaise, chopped cilantro, lime juice, minced garlic, cumin, and salt. Stir until well combined. Cover and refrigerate until ready to serve.

5. Make the Garlic Butter
In a small bowl, combine the melted butter, minced garlic, chopped cilantro, and garlic powder. Mix well and set aside.

6. Preheat the Oven
Preheat your oven to 350°F (180°C).

7. Assemble the Sliders
Slice the entire package of King's Hawaiian Rolls in half horizontally so you have one large top piece and one large bottom piece. Place the bottom half on a parchment-lined baking sheet. Spread a generous layer of the tikka masala sauce on both the top and bottom halves of the rolls. On the bottom half, layer the thinly sliced red onions, chopped chicken, tamarind chutney if using, cheddar cheese slices, and shredded mozzarella cheese. Place the top half of the rolls over the filling. Brush the top generously with the garlic butter mixture.

8. Bake
Bake for 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye on it so the tops don't burn.

9. Serve
Remove from the oven and let cool for 2-3 minutes. Slice into individual sliders using a sharp knife. Serve warm with the cilantro-lime aioli on the side for dipping or drizzling. Enjoy!