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Buttered Chicken Sliders

Rinku Bhattacharya
Course Appetizer, Main


For the Pulled Butter Chicken

  • 1/2 cup yogurt
  • 1 and half pounds boneless skinless chicken thighs the bone in ones will offer extra flavor
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1/2 cup chopped tomatoes
  • 1/4 cup canned tomato sauce
  • 2 teaspoons tandoor masala
  • 1 teaspoon garam masala
  • 1 and 1/2 teaspoons salt
  • 1 and 1/2 teaspoon sugar
  • 3 tablespoons butter
  • 2 teaspoons dred fenugreek leaves optional, but seriously amps up the flavor

For the cilantro yogurt sauce

  • Click the link above for the recipe.


  • Mix together the yogurt, chicken, garlic, ginger, tomatoes, tomato sauce, garam masala and salt and sugar. See note.
  • Place the mixture in the instant pot, set on five minutes of pressure and allow for a natural release.
  • Remove the cover, turn on saute mode and add the butter and fenugreek leaves if using.
  • Pull the chicken into shreds using two forks and remove any bones.
  • Cook for 3 to 4 minutes until most of the sauce is evaporarated.
  • Mix the yogurt with the chopped cilantro.
  • Split the rolls, spread with the chicken mixture. Top with a little yogurt sauce. Sandwich together and serve.


Marinating the chicken earlier helps a lot with both flavor and planning ahead.