Butter Chicken Minis
This sandwich gives an Indian twist to the classic slider. Creamy braised Indian-style butter chicken is placed atop toasted Pretzilla Mini Buns, then finished with spicy mango slaw, fresh cilantro, and raita, a creamy yogurt spread.
Ingredients
- 1 quart Yogurt
- ½ cup Cream
- ¼ cup Lemon Juice
- 1 Tbsp. Garam Masala
- 1 Tbsp. Smoked Paprika
- 1½ Tbsp. Kosher Salt
- 1 tsp. Ground Turmeric
- 1½ lbs. (about 8 pieces) Boneless Skinless Chicken Thighs
- 1½ Tbsp. Mayonnaise
- 2 Tbsp. Chopped Cilantro
- 1½ tsp. Fresh Lime Juice
- ¼ tsp. Sugar
- ¼ tsp. Sriracha
- 1 each Mango, peeled, thinly sliced
- ½ cup Thinly Sliced Red Onion
- 2 cups Shredded White Cabbage
- 1 cup Plain Yogurt
- 1 cup Heavy Cream
- 1 cup Grated Cucumbers
- 1½ Tbsp. Chopped Mint
- ½ tsp. Kosher Salt
- 4 Tbsp. divided in ½ Vegetable Oil
- ½ cup Medium Diced Onion
- ¼ cup Grated Ginger
- ¼ cup Pasted Garlic
- 1½ tsp. Kosher Salt
- 1½ tsp. Garam Masala
- 1 tsp. Ground Cumin
- 1 tsp. Smoked Paprika
- 1½ cups Tomato Puree
- 1 cup Heavy Cream
- ¼ cup Honey
- 8 each Pretzilla Mini Buns
Butter Chicken:
Mango Slaw:
Raita:
Sauce:
Sandwiches:
Preparation
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BUTTER CHICKEN:
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Combine yogurt, cream, lemon juice, garam masala, paprika, salt, and turmeric in a mixing bowl and whisk until combined to make the marinade.
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Combine marinade and chicken in a one-gallon size zip-top bag, making sure chicken is well coated, and set aside in the refrigerator for at least one hour or up to overnight.
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MANGO SLAW:
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Combine mayonnaise, chopped cilantro, lime juice, sugar, and sriracha in a mixing bowl and whisk to combine.
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Add mango, red onion, and cabbage and fold until thoroughly combined. Set mango slaw aside in refrigerator until ready to use.
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Combine yogurt, heavy cream, cucumbers, mint, and salt in a small bowl and mix thoroughly. Set aside in refrigerator until ready to use.
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SAUCE:
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Heat oil in a medium saucepan over medium heat.
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Add onion and sauté, stirring occasionally, 8-10 minutes or until beginning to brown.
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Add a tablespoon of water and stir, scraping brown bits from bottom of pan.
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Add ginger and garlic and sauté for 2 minutes or until fragrant.
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Add salt and spices and cook for one minute or until fragrant.
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Reduce heat to medium-low, add tomato puree and bring to a simmer 15-20 minutes or until the sauce is the consistency of marinara sauce. Keep warm over low heat.
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SANDWICHES:
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Heat a large sauté pan with 2 tablespoons vegetable oil over medium-high heat.
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In batches, remove chicken from marinade and carefully place in the pan and cook 3-5 minutes per side or until golden brown. Do not overcrowd pan.
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Place browned chicken pieces into the warm sauce; stir gently to coat.
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Bring chicken and sauce to a simmer 30 minutes or until chicken is fully cooked and tender.
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Preheat oven to 350°F
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Cut Pretzilla Mini Buns in half horizontally and place cut side up on a baking sheet. Place in oven 5-7 minutes or until lightly toasted.
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Fold cream and honey into chicken sauce.
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Place one chicken thigh on each bottom bun; top with ¼ cup mango slaw and 1 tablespoon of raita. Close sandwich and serve.
Chef's Tip
Increase heat to your tolerance by adding an extra teaspoon or two of Indian chili powder. The Mango Slaw and Raita can be made a day ahead of time or while the chicken is cooking.
