In a large mixing bowl, add greek yogurt, tikka masala spice mix, ginger garlic paste, lemon juice, roasted chickpea flour, red food color, and salt. Whisk well to form a smooth marinade.

Add the chicken pieces, mix well to coat it with the marinade. Marinate for a minimum of 30 minutes to overnight.

Thread the chicken pieces on skewers. If using wooden skewers, remember to soak them for 30 minutes in water, so that they don't burn during the cooking process. Reserve the marinade.

Heat oil in a heavy-bottomed skillet over medium heat. Place the chicken skewers on the hot skillet. Cook the chicken on medium high heat turning in between until the chicken is cooked through and has a nice char, about 10-12 minutes. Brush with about 1 tbsp oil or as required when you flip to cook the other side. Transfer the chicken pieces to a platter.

In another saucepan, add 1 tablespoon of oil, add the reserved marinade, bring to a boil. Let it boil for a good 5 minutes, then cover the pan, reduce the heat and let it simmer for another 2-3 minutes. When you see oil floating on top, the sauce is well cooked. Reduce it uncovered until most of the moisture evaporates and it leaves the sides of the pan. It should be a spreadable consistency.

To assemble the chicken tikka sliders- Preheat the oven to 400 F. Place the slider rolls, slit side up, on a baking sheet. Spread the reduced sauce on the bottom halves, place an onion ring, then 3-4 pieces of prepared chicken tikka and top off with mozzarella cheese. Bake just until the cheese melts, about 2-3 minutes. Serve right away along with a side of Coca-Cola for a winning game day meal. Enjoy!