These chicken tikka sliders are a fun twist on the classics, served with Coca-Cola™ for a winning, crowd pleaser, game day meal!
The big bowl game season is just beginning to heat up, with the top teams battling it out for prize and pride. Our favorite team is in the semifinals and it will only get more exciting in the next few games. It really doesn’t matter who is cheering for whom. It’s another reason to have a great time watching the games with friends and family while indulging on some great food & drinks! Having Coca-Cola ™ in your pantry makes entertaining everyone easier.
My hubby is a big sports fan, be it football, basketball or F1. The playoff bowl games are his favorite. We usually have his friends over for bowl games. Sometimes the house is packed with guests. It’s like a carnival of sorts.
Coca-Cola is our go-to drink for entertaining along with some snacks and our favorite recipes. I love how it complements any meal or snack just about right. One can hardly go wrong with it, which is why it is always my beverage of choice to serve my guests, be it any occasion.
STEP BY STEP INSTRUCTIONS TO MAKE CHICKEN TIKKA SLIDERS
1.In a large mixing bowl, add greek yogurt, tikka masala spice mix, ginger garlic paste, lemon juice, roasted chickpea flour, red food color, and salt. Whisk well to form a smooth marinade.
2.Add the chicken pieces, mix well to coat it with the marinade. Marinate for a minimum of 30 minutes to overnight.
3.Thread the chicken pieces on skewers. If using wooden skewers, remember to soak them for 30 minutes in water, so that they don’t burn during the cooking process. Reserve the marinade.
4.Heat oil in a heavy-bottomed skillet over medium heat. Place the chicken skewers on the hot skillet. Cook the chicken on medium high heat turning in between until the chicken is cooked through and has a nice char, about 10-12 minutes. Brush with about 1 tbsp oil or as required when you flip to cook the other side. Transfer the chicken pieces to a platter.
5.In another saucepan, add 1 tablespoon of oil, add the reserved marinade, bring to a boil. Let it boil for a good 5 minutes, then cover the pan, reduce the heat and let it simmer for another 2-3 minutes. When you see oil floating on top, the sauce is well cooked. Reduce it uncovered until most of the moisture evaporates and it leaves the sides of the pan. It should be a spreadable consistency.
6.To assemble the chicken tikka sliders- Preheat the oven to 400 F. Place the slider rolls, slit side up, on a baking sheet. Spread the reduced sauce on the bottom halves, place an onion ring, then 3-4 pieces of prepared chicken tikka and top off with mozzarella cheese. Bake just until the cheese melts, about 2-3 minutes. Serve right away along with a side of Coca-Cola for a winning game day meal. Enjoy!
Notes
1.The readymade chicken tikka spice mix, that is easily available in most Indian grocery stores is not really spicy. If you like some heat, add 1-2 tsp of cayenne pepper.
HOW TO MAKE CHICKEN TIKKA SLIDERS?
Chicken Tikka Sliders
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 lb chicken breasts cut into 1-inch cubes (You may also use chicken thighs or tenders)
For the marinade
- 1.5 cups Greek yogurt
- 1.5 tbsp roasted chickpea flour
- 3 tbsp tikka masala spice mix / tandoori masala
- 1 tbsp ginger garlic paste
- 1 tbsp lime/lemon juice
- 1 tbsp vegetable oil
- 1/8 tsp red food color, optional
- 1 tsp Salt, or to taste
Other ingredients
- 7-8 slider buns
- 3 - 4 tbsp mozzarella cheese, or as required
- 7- 8 red onion rings
- 1 + 1 tbsp vegetable oil
Instructions
- In a large mixing bowl, add greek yogurt, tikka masala spice mix, ginger garlic paste, lemon juice, roasted chickpea flour, red food color, and salt. Whisk well to form a smooth marinade.
- Add the chicken pieces, mix well to coat it with the marinade. Marinate for a minimum of 30 minutes to overnight.
- Thread the chicken pieces on skewers. If using wooden skewers, remember to soak them for 30 minutes in water, so that they don’t burn during the cooking process. Reserve the marinade.
- Heat oil in a heavy-bottomed skillet over medium heat. Place the chicken skewers on the hot skillet. Cook the chicken on medium high heat turning in between until the chicken is cooked through and has a nice char, about 10-12 minutes. Brush with about 1 tbsp oil or as required when you flip to cook the other side. Transfer the chicken pieces to a platter.
- In another saucepan, add 1 tablespoon of oil, add the reserved marinade, bring to a boil. Let it boil for a good 5 minutes, then cover the pan, reduce the heat and let it simmer for another 2-3 minutes. When you see oil floating on top, the sauce is well cooked. Reduce it uncovered until most of the moisture evaporates and it leaves the sides of the pan. It should be a spreadable consistency.
- To assemble the chicken tikka sliders- Preheat the oven to 400 F. Place the slider rolls, slit side up, on a baking sheet. Spread the reduced sauce on the bottom halves, place an onion ring, then 3-4 pieces of prepared chicken tikka and top off with mozzarella cheese. Bake just until the cheese melts, about 2-3 minutes. Serve right away along with a side of Coca-Cola for a winning game day meal. Enjoy!
Notes
What are your favorite game day meals to pair with Coca-Cola ?
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Chicken Tikka Sliders
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 lb chicken breasts cut into 1-inch cubes (You may also use chicken thighs or tenders)
For the marinade
- 1.5 cups Greek yogurt
- 1.5 tbsp roasted chickpea flour
- 3 tbsp tikka masala spice mix / tandoori masala
- 1 tbsp ginger garlic paste
- 1 tbsp lime/lemon juice
- 1 tbsp vegetable oil
- 1/8 tsp red food color, optional
- 1 tsp Salt, or to taste
Other ingredients
- 7-8 slider buns
- 3 - 4 tbsp mozzarella cheese, or as required
- 7- 8 red onion rings
- 1 + 1 tbsp vegetable oil
Instructions
- In a large mixing bowl, add greek yogurt, tikka masala spice mix, ginger garlic paste, lemon juice, roasted chickpea flour, red food color, and salt. Whisk well to form a smooth marinade.
- Add the chicken pieces, mix well to coat it with the marinade. Marinate for a minimum of 30 minutes to overnight.
- Thread the chicken pieces on skewers. If using wooden skewers, remember to soak them for 30 minutes in water, so that they don’t burn during the cooking process. Reserve the marinade.
- Heat oil in a heavy-bottomed skillet over medium heat. Place the chicken skewers on the hot skillet. Cook the chicken on medium high heat turning in between until the chicken is cooked through and has a nice char, about 10-12 minutes. Brush with about 1 tbsp oil or as required when you flip to cook the other side. Transfer the chicken pieces to a platter.
- In another saucepan, add 1 tablespoon of oil, add the reserved marinade, bring to a boil. Let it boil for a good 5 minutes, then cover the pan, reduce the heat and let it simmer for another 2-3 minutes. When you see oil floating on top, the sauce is well cooked. Reduce it uncovered until most of the moisture evaporates and it leaves the sides of the pan. It should be a spreadable consistency.
- To assemble the chicken tikka sliders- Preheat the oven to 400 F. Place the slider rolls, slit side up, on a baking sheet. Spread the reduced sauce on the bottom halves, place an onion ring, then 3-4 pieces of prepared chicken tikka and top off with mozzarella cheese. Bake just until the cheese melts, about 2-3 minutes. Serve right away along with a side of Coca-Cola for a winning game day meal. Enjoy!
Notes
These eggless badam pista biscuits, Hyderabad Karachi bakery style are delicious, crisp yet crumbly and melt in the mouth at the same time.
Last year I had shared a recipe for fruit biscuits, Karachi bakery style . It was loved by all those who tried it and I did get some wonderful feedback. So I thought of sharing another variant of fruit biscuit- eggless badam pista biscuits. Badam is almonds in Hindi and pista is well, the short form of pistachios 😀
These biscuits basically use the same principle as slice-and-bake cookies. Practically like an Indian version of shortbread cookies. Except for the fact that they are called ‘biscuits’ in India. In this recipe, we simply replace the candied fruit with chopped almonds and pistachios. As simple!
This dough is very versatile, swapping the mix-ins results in different types of cookies. Swap the almonds and pistachios with cashew nuts and pistachios and you have kaju (cashew nut) pista biscuits. Add a tablespoon or so of cumin seeds for jeera (cumin) biscuits. For jeera biscuits the dough recipe is the same, just skip the cornflour, add the same amount of flour, reduce the sugar to 1/4 cup. Shape the dough in the form of a disc, chill for 15 minutes, roll it and use cutters to cut out the dough.
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS BADAM PISTA BISCUITS
- HOW TO MAKE EGGLESS BADAM PISTA BISCUITS?
- Eggless Badam Pista Biscuits | Eggless Indian Almond & Pistachios Cookies
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS BADAM PISTA BISCUITS
(p.s. The first 3 pics are from the fruit biscuit post for reference)
1.Sift the flour and custard powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.
4.Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
5.Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
6.Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about a quarter inch thick.
7.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Sprinkle the remaining 1 to 2 tsp of chopped almonds and pistachios, press it in lightly.
8.Bake for 12-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
The cookies are good for up to two weeks when stored in an airtight container.
HOW TO MAKE EGGLESS BADAM PISTA BISCUITS?
Eggless Badam Pista Biscuits | Eggless Indian Almond & Pistachios Cookies
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup / 144 grams all purpose flour/maida, spooned and leveled
- 2 tbsp /16 grams vanilla flavored custard powder/cornflour
- 1/2 cup /113 grams salted butter, softened (leave the butter on the countertop, until soft)
- 1/2 cup / 70 grams powdered sugar
- 1/4 cup + 1 to 2 tsp chopped almonds
- 1/4 cup + 1 to 2 tsp chopped pistachios
- 1/4 tsp cardamom powder
- 1/4 to 1/2 tsp rose essence
Instructions
- Sift the flour and custard powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.
- Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about a quarter inch thick.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Sprinkle the remaining 1 to 2 tsp of chopped almonds and pistachios, press it in lightly.
- Bake for 12-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle, but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great week ahead!
Regards,
Freda
