Butter Chicken Sliders
Gayle McLeod | January 10, 2015
This recipe is without question an interesting a mash-up of flavours, but the result is perfectly balanced. Tender chicken, marinated in yogurt, ginger, garlic and warming garam masala, then grilled and smothered in our Butter Chicken Sauce. You could stop here, but... tuck that into a soft slider bun and top with a cool & crunchy slaw of quick pickled of daikon/mango and red cabbage. You won't be sorry you did.
Fun party food or a casual week night dinner... and yes - kids love these! The original recipe for the marinade can be found at norecipes.com and, if you have the time... it's worth it to try his full recipe for Butter Chicken.
Serves 4 - 8 (4 large or 8 small)
5 cloves garlic
2" piece ginger, peeled and roughly chopped
1 cup greek yogurt
3 tbsp vegetable oil
3 tsp coarse salt
3 tsp garam masala
3/4 tsp saffron threads, crushed
8 chicken thighs, boneless and skinless (see note)
1 mango, very firm, peeled and julienned
1 small daikon radish (about 1 lb), peeled and julienned
1/2 cup sugar
1 cup warm water
1 cup white vinegar
1/2 cup rice vinegar
fresh cilantro (optional)
red jalapeno, finely sliced (optional)
1 container Butter Chicken Sauce
shredded red cabbage
8 slider buns or small ciabatta buns
Marinade the chicken: Put all of the marinade ingredients in a blender and blend until throughly combined. Put the chicken thighs in a large sealable bag or container and pour in the marinade. Seal the bag, removing as much air as possible and put the chicken in the fridge for at least 6 hours or overnight.
Make the pickle: in a glass or non-reactive bowl, dissolve the sugar in the warm water, Add the remaining ingredients and cover with a lid or plastic wrap. Allow to sit for at least one hour. Try other vegetables like julienned carrots or think sliced shallots - all would be delicious.
Remove the excess marinade from the chicken and grill until nicely charred and almost cooked through. Transfer the chicken to a saucepan with the Butter Chicken Sauce. Cover with a lid and simmer gently turning the chicken occasionally to coat with the sauce. Allow to simmer until the chicken is cooked through and the sauce has reduced.
Assemble the sliders: Prepare the buns and place the cooked chicken on the bottom half. Top with a small amount of sauce, then with the shredded cabbage, mango/daikon pickle and fresh cilantro.
Note: Depending on the size of the chicken thighs you use, you may have to cut them to fit the buns. We had some chicken and sauce left over, but f you ask us, that's a good thing!