Preparation
- Marinate the chicken: In a large bowl, combine the chicken, yogurt, lemon juice, oil, salt, garlic paste, ginger paste, chili powder, coriander, cumin, paprika, curry powder, garam masala, and turmeric. Cover and refrigerate for 1 hour.
- Make the tikka masala sauce: Melt the butter in a skillet over medium heat. Add the red onion and sauté until soft, about 5 minutes. Add the garlic, ginger, coriander, sugar, salt, chili powder, curry powder, garam masala, cumin, smoked paprika, turmeric, and cayenne if using. Stir and cook until fragrant, about 2 minutes. Add the tomatoes and water, then simmer for 4 minutes. Stir in the cream and tomato paste, and simmer for an additional 5 minutes. Blend until smooth.
- Cook the chicken: Line a baking sheet with parchment paper or foil. Place a wire rack on top of the baking sheet. Remove the chicken from the marinade and arrange it on the wire rack. Broil the chicken on high for 7 minutes per side until charred. Let the chicken rest for 10 minutes, then chop it into smaller pieces.
- Make cilantro aioli: In a small bowl, mix the mayonnaise, cilantro, lime juice, garlic, cumin, and salt. Set aside for serving.
- Make garlic butter: Mix the melted butter with minced garlic, cilantro, and garlic powder.
- Preheat the oven to 350°F (180˚C).
- To assemble, slice the entire slab of rolls in half horizontally and transfer them to a parchment-lined baking sheet. Spread the tikka masala sauce on both sides of the rolls.
- On the bottom half, add the onions, chopped chicken, tamarind chutney (if using), cheddar, and mozzarella. Cover with the top half of the rolls. Brush with garlic butter.
- Bake for 5-7 minutes until the cheese melts. Serve with cilantro aioli for dipping.
- Enjoy!
- Don’t just wing it — plan it! Use our meal planner tool in the Tasty app.
