Chicken Tikka Sliders and Mumbai Lagoon. (Amar D. Gupta | Siliconeer)

Chicken Tikka Sliders and Mumbai Lagoon. (Amar D. Gupta | Siliconeer)

Chef Sanjay Patel presents an appetizer and drink recipe for your holidays party as we wish you a very happy holidays. (Lifestyle, #IndianFood, #DesiCocktails, #Chicken, #BlueCuracao)


For Mumbai Lagoon:

  • 1oz Blue curacao (alcoholic or non alcoholic)
  • ½ oz fresh lime juice
  • 6 oz lychee juice
  • ice cubes

For Chicken Tikka Sliders:

  • 6 small chicken breasts
  • 6 burger buns

For the marinade

  • 2 tbsp tomato purée
  • 200g pot Greek yogurt
  • thumb-sized piece ginger, very finely grated
  • 4 garlic cloves, very finely grated or crushed
  • 2 tbsp garam masala
  • ½ tsp ground cinnamon
  • ½ tsp ground cayenne pepper
  • juice 1 lemon, plus wedges to serve

For the chutney

  • 2 tomatoes, chopped
  • 1 small red onion, chopped
  • 1 green chili, chopped
  • 1 tsp tamarind pulp
  • 2 tbsp tomato ketchup

For the salad

  • ½ cucumber, sliced
  • 1 little gem lettuce, shredded
  • small bunch mint, leaves picked
  • 1 small red onion, halved and finely sliced



MUMBAI LAGOON: Place all ingredients in a cocktail shaker and mix extremely well. Serve in a cocktail glass.

CHICKEN TIKKA SLIDERS: Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (Refrigerate overnight if needed).

Heat the BBQ, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place chicken in the buns with salad and spoonfuls of chutney. Serve with lemon wedges.