Tandoori Chicken Sliders on Hawaiian Sweet Rolls
Hawaiian sweet rolls hold warm shredded tandoori-spiced chicken, mozzarella, and mint-yogurt spread in a fast baked slider slab.
Recipe at a Glance: Twenty-minute tandoori chicken sliders use already-cooked shredded chicken, a measured yogurt-spice coating, and a connected slab of Hawaiian rolls. Warm the filling first, then bake the assembled sliders only until the cheese melts and every chicken portion reaches 165°F.
Hawaiian sweet rolls hold warm shredded tandoori-spiced chicken, mozzarella, and mint-yogurt spread in a fast baked slider slab.
Starting with cooked chicken makes the 20-minute timing plausible. This is tandoori-inspired rather than tandoor-cooked because the chicken is warmed in a skillet instead of marinated and charred from raw.
A thin layer of cheese holds the sliders together without overwhelming the spice and mint.
What Is Tandoori Chicken Sliders on Hawaiian Sweet Rolls?
Tandoori chicken sliders are an Indian-American party-food adaptation that layers tandoori-spiced chicken into soft pull-apart sweet rolls.
Why This Recipe Works
- Cooked chicken warms quickly and evenly when finely shredded.
- A small yogurt coating seasons without making the rolls soggy.
- Keeping the rolls connected speeds assembly.
- Covered baking warms the center before a brief uncovered finish.
Ingredients That Matter
Cooked chicken
Use finely shredded rotisserie chicken and remove skin and bones.
Hawaiian rolls
Slice the connected slab horizontally instead of separating each roll.
Greek yogurt
Its thickness keeps the filling cohesive.
Mozzarella
Low-moisture cheese melts without releasing excess water.
Ingredient Swaps
| Swap | What changes |
|---|---|
| Dinner rolls | Choose a soft connected slab and expect a less sweet result. |
| Pepper jack | Adds heat and a stronger cheese flavor. |
| Cilantro for mint | The spread becomes brighter and less cooling. |
How to Make It
Season and heat the cooked chicken before it enters the rolls.
Build one connected slab so filling and cheese remain evenly distributed.
Cover first to warm the centers, then uncover briefly to color the tops.
Success Tips
- Shred chicken finely enough to cut cleanly between rolls.
- Do not flood the filling with yogurt.
- Use low-moisture mozzarella.
- Serve in small batches and refrigerate extras within 2 hours.
Serving Suggestions
Serve with cucumber sticks, slaw, or masala shoestring fries. Explore Indian-American Fusion.
Storage and Reheating
Refrigerate within 2 hours and use within 3 to 4 days. Reheat covered at 350°F until the chicken reaches 165°F, then uncover briefly. The rolls soften after refrigeration.
Recipe Card
Tandoori Chicken Sliders on Hawaiian Sweet Rolls
Ingredients
Method
- Heat oven to 400°F. Stir chicken with yogurt, lemon, oil, garam masala, paprika, cumin, garlic powder, and salt in a skillet over medium-low for 3 to 4 minutes.
- Without separating the rolls, slice the slab horizontally. Place the bottom half in a small baking dish.
- Mix mayonnaise and mint; spread it thinly over the cut sides. Layer half the mozzarella, the warm chicken, and remaining mozzarella over the bottom rolls.
- Replace the roll tops and brush with melted butter. Cover loosely with foil and bake for 6 minutes.
- Uncover and bake 3 to 4 minutes more, until the tops are lightly browned, cheese is melted, and the chicken filling reaches 165°F. Cut along the roll seams.
Notes
- Shred chicken finely enough to cut cleanly between rolls.
- Do not flood the filling with yogurt.
- Use low-moisture mozzarella.
- Serve in small batches and refrigerate extras within 2 hours.
Development note: This recipe was developed from culinary research and established cooking methods. Unless this page explicitly says otherwise, TrendyTadka has not physically cooked or tested it; times and results should be treated as estimates. Read our complete methodology.
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