Chicken Tikka:
Cut the chicken into 1-2" cubes and mix with all ingredients in a bowl thoroughly. Cover and rest for at least 1 hour but ideally 4-12 hours (overnight)
Turn your oven on the broiler setting and place the rack in the topmost shelf
Thread the chicken onto 4-5 skewers (if using wooden skewers, first soak them in water so they don't burn). Place the skewers onto a baking dish such that the chicken is suspended in the air. Spray with oil
Place the pan in the oven and broil for 7-8 minutes. Flip the skewers to the other side and broil for another 7-8 minutes until the chicken is nicely charred
Remove from the oven and rest for 10 minutes. Then remove the chicken from the skewers and chop into smaller pieces. Toss the chicken in its juices on the chopping board to soak up all the flavor
Spicy Garlic Mayo:
Mix all the ingredients in a bowl. Taste and adjust as needed
Garlic Butter:
Melt the butter in the microwave and mix in the garlic powder and chopped parsley
Assembly:
Pre-heat your oven to 350F (conventional)
Remove the Hawaiian Rolls from their packaging in 1 piece and slice into half horizontally. Place on a baking sheet with the cut side facing up
Spread the garlic mayo on both sides - you want to use it all up
Spread the chopped chicken on the bottom half and press down lightly so it sticks together
Sprinkle over thinly sliced onions and drizzle the tamarind chutney
Cover with cheese slices, then close with the top half of the buns and lightly press down
Brush on the garlic butter, and bake for 5-7 minutes until the cheese melts
Serve & enjoy!
