Tandoori Chicken Brioche Sliders with Coriander-Cashew Relish

• Gluten free

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 1 pinch Chilli flakes
  • 4 Chillies, green
  • 1 tsp Coriander, ground
  • 1 cup Coriander, stems and leaves
  • 6 cloves Garlic
  • 1 heaped tbsp Ginger
  • 35 g Ginger, fresh
  • 2 cups Green cabbage
  • 2 Lebanese cucumbers
  • 3 Lemon, Juice of
  • 1/2 cup Mint, leaves
  • 1 handful Mint, leaves

• Baking & Spices

  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 Salt and pepper
  • 3 tsp Sugar

• Nuts & Seeds

  • 50 g Cashews, roasted
  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Greek yogurt
  • 125 g Greek yogurt

Found on thebrickkitchen.com

Description

Ingredients

• 6 boneless, skinless chicken thighs, each cut in half
• 1 heaped tablespoon finely grated ginger
• 2 cloves garlic
• 1 teaspoon salt
• juice of 1 lemon
• 2 tablespoons greek yogurt
• pinch chilli flakes
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 50g cashews, roasted
• 4 green chillies, deseeded and roughly chopped
• 35g peeled fresh ginger, roughly chopped
• 4 cloves garlic
• 1 cup coriander, stems and leaves roughly chopped
• ½ cup mint leaves
• juice of 1 lemon
• 3 teaspoons sugar
• 2 lebanese cucumbers, julienned
• 2 cups green cabbage, shredded
• juice of 1 lemon
• handful of finely chopped mint leaves
• 125g greek yogurt
• salt and pepper
• 12 brioche sliders (recipe below if you wish to make your own).
• 1 cup warm water
• 3 tablespoons milk
• 2 teaspoons instant yeast
• 2½ tablespoons sugar
• 1 large egg, beaten
• 3 cups bread/high grade flour
• ⅓ cup all purpose/ plain flour
• 1½ teaspoons salt
• 2½ tablespoons unsalted butter, softened
• extra tablespoon of milk for the wash at the end

Directions

• To marinate the chicken, combine the chicken with all of the marinade ingredients in a large bowl, stirring to coat thoroughly. Cover and refrigerate for at least an hour, or up to a day
• To make the relish, blitz the cashews in a food processor or blender until finely ground. Add the remaining ingredients and blitz until a paste forms. If it seems a bit dry, add a splash of water to loosen it up. Taste to adjust seasoning.
• Make the yogurt raita by stirring a handful of finely chopped mint leaves and freshly ground salt and pepper to the greek yogurt.
• To make the slaw, toss together the shredded cabbage, lebanese cucumber and lemon juice.
• When ready to serve, cook the chicken on a medium heat barbecue grill plate or a hot pan for 3-5 minutes on each side or until cooked through (check by cutting open a thick piece of thigh).
• Layer up the sliders with a brioche bun, a smear of coriander-cashew relish, a chicken thigh, a dollop of yogurt raita, and top with cabbage & cucumber slaw.
• In a small bowl, combine the warm water, milk, yeast and sugar.
• In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the flours & salt. Add the butter and rub in with your fingers until the butter is the size of crumbs.
• Attach the dough hook. Add the yeast mixture and egg.
• Run the mixer of medium for 5-8 minutes, until a soft, smooth, supple dough forms. (if kneading by hand, knead for 8-10 minutes)
• Remove the dough from the bowl. Lightly grease the bowl with olive oil and return the dough to the bowl. Cover bowl with a clean, damp tea towel and let rise until it has doubled in size (1-2 hours, depending on room temperature - it took 1.5 hrs for me in a 20°C room).
• Line a baking tray with baking paper. Tip out the dough onto a chopping board, and divide with a knife or kitchen scissors into 12 even pieces.
• To shape into balls, gently tuck the edges of the dough underneath it. Using a flour-free space on your board, cover the ball with your hand (seam side down), and gently roll in a circular motion into a tight ball (with a floured surface the dough will simply slip around, rather than lightly sticking to form a ball)
• Transfer to the baking tray. Cover loosely with plastic wrap and let rise for another 45 minutes - 1 hour, or until puffy and slightly risen.
• Preheat the oven to 200°C.
• Gently brush each bun with milk (to ensure a shiny surface on your finished buns).
• Bake for 15 minutes or until golden brown. Cool before serving.