These butter chicken rolls are filled with a flavourful butter chicken and gooey cheese, and of course brushed with some delicious garlic butter!
Butter chicken is probably one of the most popular Indian foods, even among people new to the cuisine. It's just so comforting and delicious, it absolutely deserves its fame.
I love making fusion food with butter chicken and these butter chicken sliders are no joke. The soft and fluffy Hawaiian rolls are garlicky, cheesy and filled with a delicious butter chicken.
If you liked this recipe, you need to try out these Pizza Pockets, this stuffed flatbread Qutab, and these Msakhan rolls!
Jump to:
Ingredients
I know it does seem like a lot of ingredients but most of them are the spices to make the marinade and butter chicken sauce. Spices=flavour.
See recipe card BELOW for quantities.
Butter Chicken
- Chicken breast
- Plain yogurt
- Lemon juice
- Garlic cloves
- Ginger
- Garam masala
- Ground cumin
- Kashmiri chilli powder
- Salt
- Crushed dried coriander
- Oil or ghee
- Yellow onion
- Cumin seeds
- Tomato paste
- Tomatoes
- Heavy cream
- Dried fenugreek leaves
Assembling
- Cilantro
- Butter
- King's Hawaiian Original Sweet Rolls
- Mozzarella cheese
- Garlic cloves
Marinate the chicken
We don't do bland chicken out here so we have to marinate at least 30 minutes beforehand.
Combine the chicken and all the marinade ingredients in a small bowl and mix it will well to make sure each piece is coated. Cover and let it rest for 30 minutes to a couple hours. Place in the fridge if it's more than an hour.
Butter chicken sauce
Mise en place: I recommend prepping all the ingredients and spices before you start cooking so you don't miss anything and make it easier.
- Heat up a large pan over high heat and add in some oil or ghee. Cook the chicken undisturbed until it develops colour. Flip the pieces to cook some more. You don't have to cook the chicken through at this stage, just develop colour. Take it out and set aside.
- In the same pan with some more oil, sauté the onions and cumin seeds for 3-4 minutes. Add in the ginger and garlic paste and cook until softened.
- Add in the tomato paste and all the spices except fenugreek. Stir and cook the tomato paste until browned.
- Add in the tomatoes, stir, cover and cook for 15-20 minutes until completely softened. Once done, take off the heat and let it cool down slightly before transfer to a blender to blend into a smooth mixture.
- Add the blended sauce back to the pan and pour in the heavy cream. Cook for a few minutes. Add back the chicken and stir to combine. Cook for a few more minutes.
- Place the dried fenugreek in your palm and rub it into a powder between both palms and add to the sauce. Mix it in. Taste and adjust seasonings and set aside.
Time to assemble the rolls
- Preheat the oven to 350F. Combine the melted butter, grated garlic, chopped cilantro and salt and mix.
- Cut a pack of Hawaiian rolls in half horizontally. Brush the garlic butter on the cut sides. Toast in the oven for 6-8 minutes or until lightly golden.
- Spread the butter chicken on the bottom half, sprinkle some chopped cilantro and evenly distribute the shredded cheese. Place the top half of the rolls on top to close.
- Brush the top of the rolls with the garlic butter. Loosely cover the rolls with some foil and bake for 15 minutes or until the cheese is melted. Take off the foil and bake for a few more minutes to get a nice golden colour.
- Remove from the oven and brush with some more garlic butter and serve!
Storage
Cool down and store them in an airtight in the fridge for up to a week. Warm up in a toaster oven, microwave or air-fryer!
Top tips to make these
- Add water whilst cooking the sauce: If the onions or tomatoes start to burn a bit, feel free to add a little bit of warm water to stop it from burning.
- Don't overcrowd the pan with the chicken: If your pan isn't big enough, cook the chicken in two batches. Overcrowding prevents the moisture released by the chicken from evaporating, which ends up with the chicken stewing, instead of browning properly.
FAQ
Can I make these ahead of time?
You can make the butter chicken and garlic butter a few days ahead of time and store in the fridge. Just assemble and bake when you want to serve it!
Can these be made without chicken or meat?
Instead of meat, you can use paneer or firm tofu instead.
Related
Looking for other recipes like this? Try these:
Butter Chicken Rolls
These butter chicken rolls are filled with a flavourful butter chicken and gooey cheese, and of course brushed with some delicious garlic butter!
Print
Pin
Rate
Servings: 12 rolls
Ingredients
Chicken Marinade
- 1 chicken breast, cut into small pieces
- 2 tablespoon yogurt
- ½ tablespoon lemon juice
- 2 cloves garlic, grated
- 1 teaspoon ginger, grated
- ¼ teaspoon garam masala
- ¼ teaspoon ground cumin
- ½ teaspoon kashmiri chilli powder
- ¼ teaspoon salt
- ¼ teaspoon crushed dried coriander
Butter Chicken Sauce
- oil or ghee
- ½ medium yellow onion, chopped diced
- 2 large tomatoes, chopped (235g)
- ¼ teaspoon cumin seeds
- 3 cloves grated garlic
- ½ teaspoon grated ginger
- 1 tablespoon tomato paste
- ¼ teaspoon ground cumin
- ¼ teaspoon garam masala
- ¼ teaspoon crushed dried coriander
- ½ teaspoon salt to taste
- ½ teaspoon chilli powder use less if you like less spice
- 6 tablespoon heavy cream
- ½ teaspoon fenugreek leaves
Garlic Butter
- 1 tablespoon chopped cilantro
- ⅓ cup melted butter (74g)
- 3 cloves garlic grated
- pinch of salt
Assembling
- 170 g shredded mozzarella cheese
- 1 pack Kings Hawaiian Original Hawaiian Sweet Rolls
- 2 tablespoon chopped cilantro
Instructions
Marinate the chicken
- Combine all the marinade ingredients and the cut chicken in a bowl. Make sure each piece is coated well. Cover and let it marinate for at least 30 minutes to a couple hours.1 chicken breast, cut into small pieces, 2 tablespoon yogurt, ½ tablespoon lemon juice, 2 cloves garlic,, 1 teaspoon ginger,, ¼ teaspoon garam masala, ¼ teaspoon ground cumin, ½ teaspoon kashmiri chilli powder, ¼ teaspoon salt, ¼ teaspoon crushed dried coriander
- Heat up a large pan over medium high heat with about 2-3 tablespoon oil and evenly spread the chicken in the pan. Let it cook for a few minutes, untouched. Once it develops colour on the bottom, flip over the pieces and cook for a few more minutes. Don't worry about the chicken cooking through at this stage.oil or ghee
- Take out the chicken and set it aside.
- Add some more oil or ghee to the pan and add in the onions and cumin seeds. Sauté for 3-4 minutes and add in the ginger and garlic. Cook for a few more minutes or until softened.oil or ghee, ½ medium yellow onion, chopped, ¼ teaspoon cumin seeds, 3 cloves grated garlic, ½ teaspoon grated ginger
- Add in the tomato paste and all the spices except for the fenugreek. Stir and cook until slightly browned.1 tablespoon tomato paste, ¼ teaspoon ground cumin, ¼ teaspoon garam masala, ¼ teaspoon crushed dried coriander, ½ teaspoon salt, ½ teaspoon chilli powder
- Add the chopped tomatoes and give it a good stir. Let this cook for 10-15 minutes or until the tomatoes are soft and the oil is kind of on the surface.2 large tomatoes, chopped
- Take off the heat and let it cool down slightly. Blend into a mostly smooth mixture using a blender or immersion blender.
- Place the pan back on the heat and add back the mixture.
- Pour in the cream, stir and cook for a few minutes. Add the chicken in, stir to combine and cook for 3-4 minutes.6 tablespoon heavy cream
- Take the dried fenugreek leaves into your palm and grind by rubbing both palms together. Sprinkle onto the butter chicken mixture. Give it a stir and cook for 1-2 more minutes. Taste for seasonings and adjust.½ teaspoon fenugreek leaves
- Heat up the oven to 350℉
- Mix the garlic butter ingredients in a small bowl. Set aside.1 tablespoon chopped cilantro, ⅓ cup melted butter, 3 cloves garlic, pinch of salt
- Cut the King's Hawaiian Original Sweet Rolls in half horizontally. Brush the cut sides with the garlic butter. Place in the oven to toast until golden, about 6-8 minutes.1 pack Kings Hawaiian Original Hawaiian Sweet Rolls
- Spread the butter chicken mixture on the bottom half of the rolls and sprinkle the chopped cilantro and the shredded mozzarella cheese. Place the top half on top, closing it. Brush some of the garlic butter on top of the rolls.170 g shredded mozzarella cheese
- Loosely cover with aluminum foil and place in the oven for 10-15 minutes or until the cheese has melted.
- Take off the foil and bake for a few more minutes to get the top of the buns nice and golden brown.
- Take out of the oven and brush the rolls with some more garlic butter.
- Serve and enjoy!
Comments
No Comments