Ch Tikka Masala Sliders with a Spicy Cabbage Slaw

Ingredients

·     2/3 cup siracha mayo

·     2 garlic cloves, minced or grated

·     2 tsp Maani’s Tandoori Masala Blend 

·     1/4 cup roughly chopped pickled jalapenos

·     1/4 cup pickled jalapeno juice

·     1/4 cup finely chopped cilantro

• Ch Tikka Masala Recipe 

1 pound of boneless chicken cut into cubes, marinate in Maani’s Tandoori Spice Blend 2 Tbsp of Maani’s Chicken Tikka Masala Spice Blend

• 1 onion chopped

• 3 cloves of garlic chopped

• 2 inches of ginger grated

• 1 cup of a can of crushed tomato’s

• 1 Tbs of tomato paste

• 1/2 cup of water

• 1 cup of heavy cream or homemade cashew milk by soaking cashews in water and grinding them in a blender. 

• 2 teaspoon of sugar or coconut sugar

• salt and pepper to taste and you can add red chili pepper if you need more spice.

• Hawaiian Rolls 

Directions

1. To marinate the chicken, please see my Maani’s tandoori chicken recipe. In a small bowl, whisk together the yogurt, ketchup, siracha, oil, salt and 2 Tbsp of Maani’s Chicken Tandoori Spice Blend. Cut the chicken in 1 inch cubes and pour the marinade all over the chicken. Set the chicken aside for at least 2 hours while you make the sauce or you can refrigerate overnight for even more robust flavor. Heat oven to 350 and place marinated chicken into the oven, saute on the stove top or grill on a gas or charcoal grill until cooked.

2. To Make the Tikka Masala Sauce In a 4 quart pot or sauté pan over moderately high heat add 2 tbsp of canola oil and saute the onions, garlic and grated ginger stirring occasionally until golden brown approximately 10 minutes.

3. Reduce the heat to moderate then stir in 2 Tbsp of Maani’s Tikka Masala Spice Blend and mix together to heat up the spices with the onion mixture. 

4. Then add the crushed tomato sauce and tomato paste and stir together for 5 minutes till everything is mixed together. 

5. Next add the water and heavy cream and let that boil until the sauce gets thick in consistency for another 10 minutes. Once thick reduce heat to low and add the sugar, salt and pepper to taste. Once the chicken done baking and is cooked through and the internal temperature is 165, I shred the chicken with 2 forks and add the baked or grilled chicken to this very flavorful tikka masala sauce. 

6. Mix together all the components for the spicy cabbage slaw and let that sit for about 10 minutes. 

7. Then to assemble, top the shredded Ch tikka masala on the Hawaiian rolls and also top the spicy cabbage slaw on top of the tikka masala and enjoy this very flavorful sandwich!