Ingredients

• 1 ½ cup Tandoori Chicken, shredded thinly
• 1 onion, thin sliced into round
• 1 bulb crisp iceberg lettuce
• 10 cherry tomatoes cut into half
• 6-8 small slider buns

Yogurt Coleslaw

• ½ cup cabbage, shredded
• ¼ cup carrots, shredded
• ½ cup yogurt, beaten
• Salt to taste

Butter Chicken Sauce

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cups boiled tomato puree, skinned
• 1 tbsp Ginger garlic paste
• 3-4 pepper corn
• 2-3 cloves
• 2-3 cardamom
• 1 tbsp Kashmiri red chili powder
• 1 tsp garam masala
• ¼ tsp sugar
• ¼ tsp kasoorimethi powder
• 1 tbsp fresh cream

Process

1. Add oil in non-stick pot, splutter all spices and add onion and ginger garlic paste. Saute until turn golden brown.
2. Now add boiled tomato puree, red chili and saute until it starts leaving the edges. Add garam masala, sugar and kasoorimethi powder, adjust salt and add fresh cream.
3. Add shredded tandoori chicken and mix well. Cook until it soaks all the juices.
4. Place iceberg lettuce, onion slice, tomato slice and spoonful of butter chicken on slider bun.
5. Make 6-8 sliders. Serve immediately.