These cheesy pulled chicken tikka sliders really hit the spot. Next time you're craving a takeaway, make these instead.
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Serves
4
FOR THE CHIKEN TIKKA:
Garlic Clove
Chicken Breast
Tinned Chopped Tomatoes
Tomato Purée
Tikka Curry Powder
Lemon Juice
Red Food Colouring
FOR THE SLIDERS:
Brioche Bun
Garlic Clove
Fresh Coriander
Margarine
Mango Chutney
Grated Cheddar & Mozzarella Mix
Black Sesame Seed
Serves
4
FOR THE CHIKEN TIKKA:
Garlic Clove
Chicken Breast
Tinned Chopped Tomatoes
Tomato Purée
Tikka Curry Powder
Lemon Juice
Red Food Colouring
FOR THE SLIDERS:
Brioche Bun
Garlic Clove
Fresh Coriander
Margarine
Mango Chutney
Grated Cheddar & Mozzarella Mix
Black Sesame Seed
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Mince the garlic. If using the hob, add all the ingredients for the chicken tikka to a large saucepan (leave out the food colouring if you prefer) along with about ½ a can of water or enough that the chicken is mostly covered. Stir and simmer for 40 mins or until the chicken is cooked through. If using a slow cooker, add all the ingredients for the chicken tikka to a slow cooker and cook on high for 4 hours or low for 6-7 hours.
Step 2.
Remove the cooked chicken from the slow cooker or saucepan and pull it apart using two forks. Heat the oven to 180°C. Halve the brioche buns. Mince the garlic and coriander.
Step 3.
Add the margarine to a small bowl and melt it in the microwave for 10 seconds then stir through the garlic and coriander.
Step 4.
In a large baking dish, layer the brioche bun bottoms then top with the pulled chicken tikka, ½ tsp of chutney per bun and the grated cheese. Add the brioche bun tops then brush over the garlic coriander butter. Sprinkle over the sesame seeds.
Step 5.
Cover the dish with foil and bake in the oven for 10 mins, then remove the foil and continue to bake for a few more minutes until the tops of the buns are lightly toasted and the cheese has melted inside. Serve up and enjoy!
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