Indian Chicken Sliders
Bring a touch of India to your next dinner table with these fragrant chicken sliders.
Ingredients
- 3 chicken breast fillets
- 3 Tbsp Patak's Tandoori Paste
- 3 Tbsp plain yoghurt
- 1 cucumber, sliced
- 12 brioche slider buns, split
- 1/4 cup currants
- 3 carrots. peeled, finely
- 1/2 small red onion, thinly sliced
- 1/3 cup shredded coconut
- 2 Tbsp vegetable oil
- 1 Tbsp mustard seed
- Handful of fresh coriander leaves
- 1 cup Greek yoghurt or use Patak's Raita instead
- 2 garlic cloves, crushed
- 1/4 cup chopped mint leaves
Method
- Thinly slice chicken on an angle. Combine paste and yoghurt in a snap-lock bag. Add chicken, seal bag and rub well to coat. Chill for 20 minutes.
- Meanwhile, for the salad, soak currants in boiling water for 5 minutes. Combine carrot, onion and coconut in a bowl. Heat oil in a small pan. Add mustard seeds and when they begin to pop, remove from heat. When popping stops, pour hot oil over carrot mixture and toss. Drain currants; toss into salad with coriander.
- For the raita, combine all ingredients.
- Heat a chargrill over medium heat. Cook chicken for 2 minutes each side or until cooked through. Pile salad, chicken, cucumber and raita on bun bases, then finish with bun tops.
