Appetizers · Non-vegetarian entree

Tandoori Chicken Sliders with Chimichurri sauce and Asian Coleslaw

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It is so easy to please dads! No need of flowers or jewels! All they want is a day at the golf course and perfectly grilled burgers! Am I right?

This Father’s Day, treat your dad or husband with this lip-smacking tandoori chicken sliders topped with spicy cilantro-mint chimichurri sauce and served with a side of Asian coleslaw.

These adorable mini burgers are a burst of flavors as they are seasoned with sautéed veggies and tandoori spices!!

I prefer making sliders as they are fast to cook and you can make an assortment of these with different toppings as fancy appetizers.

Best of all, these are a big time favorite among the guys in my family! Today, I have made these sliders with kale, mushrooms and bell peppers….sounds yum?

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Recipe                                        Servings: 12                                        Time: 45 – 60 minutes

Ingredients

  • 1 lb. ground chicken
  • ½ red bell pepper, chopped
  • 4-5 mushrooms, chopped
  • ½ cup kale, chopped (I used frozen)
  • 1 medium onion, chopped
  • 2 tsp. ginger garlic, minced
  • 2 tsp. tandoori masala(you can use any seasoning of your choice or leave it out)
  • ½ jalapeno, minced
  • 2 Tbsp. cilantro, chopped
  • 2 Tbsp. dill, chopped
  • 1 egg, whisked
  • ¼ cup breadcrumbs
  • oil
  • 1tsp ground black pepper
  • salt to taste

Method

  1. Heat oil in a pan. Add chopped onions and sauté until translucent.
  2. Add chopped mushrooms, peppers, jalapeno, kale and fry for about 4-5 minutes until the moisture from the vegetables evaporates.
  3. Let it cool.
  4. Mix ground chicken, veggie mixture, ginger garlic, egg, salt, spices and herbs mentioned above and make 12 small burgers.
  5. Brush a pan or griddle with some oil and cook the burgers 3-4 minutes on each side until done.

 Asian slaw

  • 1 (16-ounce) bag coleslaw mix
  • 1/2 small red onion, thinly sliced
  • ½ green apple, thinly sliced
  • 2 Tbsp. soy sauce
  • 1 Tbsp. lemon juice
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. dark brown sugar
  • 1 tsp. sesame oil
  • cilantro, chopped
  • 1 tsp. freshly ground black pepper

Toss all the ingredients together.

Cilantro Mint chimichurri sauce

  • 2 cups cilantro, chopped
  • 1cup mint, chopped
  • 2 Tbsp. olive oil
  • 4 cloves garlic
  • 1 jalapeno pepper
  • ½ tsp. crushed black pepper
  • 2 Tbsp. lemon juice
  • salt to taste

Grind coarsely in a food processor to make the sauce.

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