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Tandoori Chicken Sliders

Servings: 4


  • 4 whole wheat buns sliced in half
  • 1/2 lb ground chicken
  • 150 g of Tre Stelle Paneer Cheese crumbled roughly 1/2 the package
  • 1/4 cup brown rice breadcrumbs
  • 1/2 lemon juiced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • Tandoori Spice Mix
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne
  • Mint Yogurt Sauce
  • 1/2 cup plain or coconut yogurt
  • 1/2 lemon juiced
  • 1 tbsp finely chopped fresh mint
  • 1/4 tsp cumin
  • Pinch of sea salt and black pepper
  • Toppings
  • Thinly sliced cucumber
  • Thinly sliced tomato
  • Fresh sprouts or cilantro


  • Pre-heat BBQ or grill to medium heat.
  • In a large bowl mix together chicken, paneer cheese, egg, lemon juice, breadcrumbs, tandoori spice mix, salt and black pepper.
  • Using clean hands form divide mixture and form into 4 medium patties or 6 mini patties and set aside on a plate or tray.
  • Place each pattie on your pre-heated BBQ, close cover and grill for about 3-4 minutes per side or until sliders are fully cooked and no longer pink in the middle. During the last 30 seconds pop on your buns faced down to lightly toast.
  • To make the Mint Yogurt Sauce simply add in all of the ingredient in a small bowl and mix well to combine.
  • To assemble, start with your bottom bun and spread on a layer of the mint yogurt sauce, add pattie, cucumber, tomato, sprouts and top with other half of the bun and enjoy.