Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Tandoori Chicken Sliders
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- Level: Easy
- Total: 3 hr 25 min
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 224
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 45 mg
- Sodium
- 339 mg
These sliders stack grilled chicken cutlets marinated with yogurt and tandoori spices, grilled scallions, cooling yogurt, cilantro and mint.
- Level: Easy
- Total: 3 hr 25 min
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 224
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 45 mg
- Sodium
- 339 mg
Ingredients
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Directions
- Pound the chicken breasts until 1/2 inch thick. Combine the yogurt and tandoori paste in a wide shallow bowl, then add the chicken, turning to coat. Cover and refrigerate for 3 hours.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade, add to the grill and cook, turning once, 8 to 10 minutes; slice.
- Meanwhile, toss the scallions with the olive oil and season with salt; grill 1 minute per side.
- Serve the chicken and scallions on slider buns with the yogurt and fresh cilantro and mint.
