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 kasoori methi powder

1 tbsp fresh cream

 Process

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