Wednesday, May 25, 2011

Dorm Room Dinner: Chicken Tandoori Sliders

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If you are an Indian food lover like I am, these chicken tandoori sliders will really hit the spot!  I never ate Indian food before college, but once I tasted it, I was hooked.  But, I have hardly scratched the surface of making it.  I think it's too many spices, and exotic ingredients.  That's a lot of money just to try out a dish!  But, these sliders give you the same Indian tastes easily!  In fact, you can make these without really purchasing a lot of specialty spices.  The best part is they really do taste like Chicken Tandoori.  They have the same spices and tomato base. 

These are perfect for a spring/summer's day on the grill.  Of course, that would mean that there are actually nice days in Boston in which to grill (didn't have one day of sunshine last week, and not looking too promising this week either).  But, I have hope that sometime soon the sun will come out and all of Boston will turn up to soak it in.  These are perfect for those days.

Fast and easy; make them larger for normal size hamburgers, or keep them small and serve them on tiny brioche rolls that you can find in the bakery section of your food store.  There's nothing wrong with having a few, either.  I make them out of ground chicken for Chicken Tandoori twist purposes, but also it means they are pretty healthy too!

Chicken Tandoori Sliders
Serves:  4
1 1/4 pounds ground chicken
1 cup breadcrumbs
1/4 cup tomato paste
1 tablespoon + 1 clove of minced garlic
2 teaspoons of minced ginger
1 teaspoon hot paprika
1 teaspoon cumin
1 teaspoon ground coriander
2 ounces cream cheese or sour cream
2 tablespoons cilantro
12 slider buns or brioche rolls

Preheat the grill to medium-high heat.  Combine ground chicken, breadcrumbs, tomato paste, 1 tablespoon of minced garlic, minced ginger, hot paprika, cumin, and coriander.  Form into 12 small patties.  Grill about 5 minutes on each side, until fully cooked through.  Meanwhile, combine remaining garlic clove (minced), cream cheese or sour cream, and cilantro.  This will be the spread.  Spread some onto each bun.  Place a slider in between the bun and serve immediately.

I love the cilantro-garlic spread that goes on the bun.  I really think it makes the whole thing!  Also, I should note I added cream cheese to the burgers themselves for the Real Women of Philadelphia contest.  They weren't picked, and, to be honest, I like them better this way, without the cream cheese.  If you want to add it, I just toss 4 ounces in with the meat.  It keeps it juicy, but so does the tomato paste!

Until the next time my oven is on....

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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