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Butter chicken sliders made with creamy spiced chicken in a thick tomato sauce on soft Hawaiian buns with melted cheese and fresh cilantro
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🧡 Butter Chicken Sliders

Creamy, rich butter chicken packed into soft slider buns with melty cheese and a thick, velvety sauce that clings perfectly without making the buns soggy. These butter chicken sliders are bold, comforting, and perfect for parties or weeknight dinners.
Course Appetizer, Main Course, Party Food
Cuisine Indian Fusion, Indo-American
Keyword butter chicken recipe, butter chicken sandwiches, butter chicken sliders, chicken sliders, creamy chicken sliders, easy slider recipes, fusion sliders, Hawaiian roll sliders, Indian sliders, mini chicken sandwiches, party sliders recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 sliders
Calories 320kcal
Cost $14 for entire recipe

Equipment

  • Large skillet or sauté pan (for cooking chicken and sauce)
  • Mixing bowls (for marinating and prep)
  • Knife and cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Baking dish or sheet pan (for sliders)
  • Aluminum foil (optional, to prevent over-browning)

Ingredients

Chicken Marinade

  • 1 lb boneless skinless chicken thighs bite-size
  • ¾ cup full-fat Greek yogurt
  • 2 tsp lemon juice
  • 1¼ tsp garam masala
  • ¾ tsp paprika
  • ¾ tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tbsp ginger-garlic paste

Butter Chicken Sauce

  • 2 tbsp butter
  • 1 tbsp neutral oil
  • ½ small onion very finely chopped or grated
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 tsp garam masala
  • ¾ tsp cumin
  • ¾ tsp paprika
  • ¼–½ tsp chili powder
  • 1 tbsp tomato paste
  • 1 cup tomato passata
  • ½ cup heavy cream room temperature
  • ½–1 tsp sugar optional
  • Salt to taste
  • 1 tsp kasuri methi crushed
  • 1 tbsp butter for finishing

Sliders

  • 12 slider buns Hawaiian rolls recommended
  • ¾ cup shredded mozzarella or Monterey Jack
  • 2 tbsp melted butter
  • ½ tsp garlic powder
  • Pinch of salt
  • 1 tbsp chopped cilantro

Instructions

Marinate the Chicken

  • In a bowl, mix yogurt, lemon juice, spices, salt, and ginger-garlic paste.
  • Add chicken and coat evenly.
  • Refrigerate for at least 1 hour (overnight for best flavor).

Sear the Chicken

  • Heat oil in a skillet over medium-high heat.
  • Lightly shake off excess marinade and cook chicken in batches until lightly charred and about 75–80% cooked through.
  • Remove and set aside.

Build the Sauce Base

  • Reduce heat to medium. Add butter and oil.
  • Cook onion for 8–10 minutes until soft and lightly golden.
  • Add garlic and ginger and cook 1 minute.
  • Stir in spices and cook for 20–30 seconds.

Develop the Tomato Flavor

  • Add tomato paste and cook for 1–2 minutes until slightly darkened.
  • Add tomato passata and simmer for 12–15 minutes until thickened, deep red, and slightly glossy.

Finish the Butter Chicken

  • Lower heat to low.
  • Slowly stir in cream.
  • Add salt gradually and a small amount of sugar only if needed.
  • Return chicken to the pan and simmer gently for 5–6 minutes until fully cooked.
  • Turn off heat and stir in kasuri methi and final butter.

Rest the Filling

  • Let the butter chicken sit for 8–10 minutes to thicken slightly before assembling.

Assemble the Sliders

  • Slice slider buns in half (keep connected if possible).
  • Spread an even layer of butter chicken over the bottom buns.
  • Sprinkle cheese evenly on top.
  • Place the top buns over the filling.

Bake

  • Mix melted butter with garlic powder and salt. Brush over tops.
  • Bake at 350°F (175°C) for 12–15 minutes until golden and melty.

Finish

  • Sprinkle with chopped cilantro and serve warm.

Notes

🍅 Build a Rich, Balanced Butter Chicken Sauce

For the best butter chicken sliders, focus on properly reducing the tomato base. Letting the passata cook down fully removes excess acidity and develops a deep, slightly sweet flavor. The sauce should become thick, glossy, and rich before adding cream.

🔥 Sear Chicken for Maximum Flavor

Always cook the chicken in batches and remove excess marinade before searing. This prevents steaming and avoids burning the yogurt. Light charring adds depth and ensures the final sliders don’t taste flat or watery.

🥛 Add Cream the Right Way

Add the heavy cream slowly over low heat to prevent splitting. Stir gently and avoid high heat once the cream is added. This keeps the sauce smooth and velvety instead of greasy or separated.

🧂 Season in Stages for Best Taste

Salt should be added gradually throughout cooking, not all at once. Taste as you go to avoid under-seasoning or over-salting. If the sauce tastes slightly sharp, a small pinch of sugar can help balance it—but it should never taste sweet.

⏳ Let the Filling Rest Before Assembling

Allow the butter chicken to rest for 8–10 minutes before assembling the sliders. This helps the sauce thicken naturally and prevents excess moisture from soaking into the buns.

🥪 Don’t Overfill the Sliders

Use a moderate amount of filling to keep the sliders structured and easy to eat. Too much sauce can make the bottoms soggy and cause the sliders to fall apart.

🌿 Don’t Skip Kasuri Methi

Kasuri methi (dried fenugreek) adds the signature aroma and flavor found in restaurant-style butter chicken. Even a small amount makes a noticeable difference in the final taste.