RECIPE: Garam Masala Chicken Sliders with Chickpea Aioli

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Chicken sliders get an Indian twist with garam masala and a chickpea aioli. | Scott Stewart~Sun-Times

Updated: May 9, 2012 9:55AM

MAKES 8 SERVINGS

SLIDERS

1 pound ground chicken

1 egg plus 1 yolk, whisked

4 teaspoons bread crumbs

1 teaspoon cumin

2 teaspoons ground fennel

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons garam masala, plus extra for sprinkling

2 teaspoons chopped onions

3 teaspoons chopped cilantro

CHICKPEA AIOLI

For the aioli: Puree chickpeas and water in blender. Strain liquid out, reserving chickpea puree. Rinse and dry blender container; crack egg into it, then add lemon juice, garlic, salt and pepper. Blend mixture and slowly drizzle in oil until fully blended. Transfer to bowl and fold in chickpea puree and cumin.

Heat butter in large skillet or saute pan on medium-high heat. Sear patties on one side for 4 minutes. Flip patties, reduce heat to medium-low and sear for 6 minutes.

Remove from heat and dust with garam masala. Spread 1 tablespoon aioli on bottom half of bun. Place slider on top, followed by lettuce leaf, red onion slice, another sprinkle of garam masala and top half of bun.

Adapted from Suzy Singh

Nutrition facts per serving: 358 calories, 25 g fat, 5 g saturated fat, 123 mg cholesterol, 19 g carbohydrates, 2 g sugars, 15 g protein, 1,078 mg sodium, 1 g fiber