Chicken Tikka Sliders Recipe

These chicken tikka sliders tuck pieces of yogurt-and-spice-marinated grilled chicken into soft buns with crisp veg and a cooling mint sauce. They are a genuinely fun mash-up of smoky tandoori-style tikka and American slider comfort, and the marinade does the heavy lifting, keeping the chicken juicy and deeply spiced while the char does the rest.

Why you'll love this

• Crowd-friendly party food, the recipe makes a dozen handheld sliders for sharing
• A yogurt-and-spice marinade that both tenderises the chicken and packs in garam masala, cumin, and coriander
• A cool mint yogurt sauce and a punchy spicy garlic mayo to play against the warm spice
• Grill or oven friendly, so you can make them whatever the weather

Key ingredients & swaps

• Chicken (breast or thigh) — cut into chunks for fast, even cooking; thighs stay juicier and more forgiving under high heat, while breast is leaner but needs a longer soak in the marinade so it does not dry out
• Plain yogurt — the heart of the marinade, its acidity and enzymes tenderise the meat and help it hold moisture through the high-heat char, so use a thick yogurt that clings to the chicken rather than a runny one
• Lemon juice — a first hit of acid that seasons the meat and knocks back any raw flavour, and it works with the yogurt to keep the chicken tender
• Ginger and garlic — the aromatic base of any tikka marinade, grated or made into a paste so they cling to every piece and perfume the chicken from the inside
• Garam masala, cumin, coriander and turmeric — the spice signature, warm and earthy with turmeric for colour; bloom them on the chicken as it cooks for that classic tikka aroma, and a pinch of chilli or Kashmiri chilli adds heat and a redder hue
• Mint yogurt sauce — the cooling counterpoint spooned into each bun, its fresh mint and tang cutting through the spice and richness so every bite stays balanced

How to make it (step by step)

1. 

   1

   Marinate the chicken

   Coat the chicken chunks in the yogurt, lemon juice, ginger, garlic, garam masala, cumin, coriander, turmeric, salt, and pepper. Marinate at least 30 minutes, but a few hours or overnight in the fridge gives noticeably deeper flavour and more tender meat.

2. 

   2

   Heat the grill or oven

   Get a grill or oven up to medium-high. You want it properly hot so the chicken takes on a real char rather than steaming, which is what gives tikka its smoky edge.

3. 

   3

   Cook to a char

   Thread the chicken onto skewers if you like, then grill or roast about 15 to 20 minutes, turning halfway, until the edges are charred and the centre is no longer pink. It is done at 165F (74C) internally; pull it the moment it hits that, as overcooked tikka turns dry.

4. 

   4

   Make the cooling sauce

   While the chicken cooks, stir together the mint yogurt sauce from yogurt, chopped mint, garlic, lemon juice, salt, and a pinch of sugar. For the spicy garlic mayo, mix mayonnaise with garlic, Sriracha or chilli garlic sauce, and lemon.

5. 

   5

   Toast the buns

   Toast the slider buns cut-side down until lightly golden. This takes seconds and is worth it, the light crust keeps the buns from going soggy under the sauce and warm chicken.

6. 

   6

   Build the sliders

   Spread sauce on the buns, add a piece of grilled chicken, then layer on lettuce, tomato, onion, and fresh cilantro. Finish with mint yogurt sauce, secure with a toothpick, and serve straight away while warm.