Prep: 20 mins · Cook: 20 mins · Serves: 2

The slider Neetu makes when there's leftover tandoori chicken in the fridge and people coming over. The chicken gets warmed through in a quick butter chicken sauce, the coleslaw is dressed with yoghurt instead of mayo, and the whole lot piles into soft buns. Three components, all of them straightforward, ready in under 45 minutes.

Why you'll love this

• Three small jobs that come together into something proper

• Works with leftover tandoori or made fresh

• Yoghurt coleslaw, no mayo needed

• Crowd-pleasing for parties or game night

• Restaurant-style sliders at home

Ingredients

For the sliders

• 1½ cups cooked tandoori chicken, shredded thinly

• 1 onion, thinly sliced

• 1 head crispy iceberg lettuce, leaves separated

• 10 cherry tomatoes, halved

• 6 to 8 small slider buns

For the butter chicken sauce

• 1 tbsp olive oil

• 1 small onion, chopped

• 1 tbsp ginger garlic paste

• 3 to 4 peppercorns

• 2 to 3 cloves

• 2 to 3 cardamom pods

• 2 cups boiled tomato puree, skinned (or 1 tin of tomato puree)

• 1 tbsp Kashmiri red chilli powder (or paprika)

• 1 tsp garam masala

• ¼ tsp kasoori methi (dried fenugreek leaves)

• ¼ tsp sugar

• 1 tbsp fresh cream

• Salt, to taste

For the yoghurt coleslaw

• ¼ cup red cabbage, shredded

• ¼ cup green cabbage, shredded

• ¼ cup carrots, shredded

• ½ cup yoghurt, beaten

• Salt, to taste

The Mama Sood's bit (optional)

• A teaspoon of Mama Sood's Tomato & Pineapple Chutney per slider

Method

Make the yoghurt coleslaw

• Add the red cabbage, green cabbage, carrots and yoghurt to a bowl with a pinch of salt.

• Mix well, taste and adjust the seasoning. Set aside in the fridge while you make the butter chicken.

Make the butter chicken

• Heat the oil in a non-stick pan over a medium heat. Add the onion and cook until translucent.

• Stir in the ginger garlic paste, peppercorns, cloves and cardamom. Sauté until fragrant and lightly golden.

• Add the tomato puree and cook until the sauce thickens and starts pulling away from the edges of the pan.

• Stir in the Kashmiri chilli powder, garam masala, kasoori methi and sugar. Taste and adjust the salt.

• Add the cream, then fold in the shredded tandoori chicken. Cook for a few minutes until the chicken has soaked up the sauce.

Build the sliders

• Spread a little Tomato & Pineapple Chutney on the bottom bun, if using.

• Layer with iceberg lettuce, a slice of onion, a few halves of cherry tomato and a generous spoon of butter chicken.

• Top with a small mound of yoghurt coleslaw and the bun lid.

• Serve straight away.

Serving suggestion A tray of sliders with cold drinks for a casual gathering. Two each as a proper dinner with extra coleslaw and a side of fries. Or smaller versions on cocktail buns for a party spread.

Mama's tip Don't over-sauce each slider. Butter chicken is loose, the buns are soft, and the moment a slider starts dripping it's halfway down your sleeve. A spoon of chicken with the sauce clinging to it is enough. Put any extra sauce in a small bowl on the side for dipping.

About the chutney Mama Sood's Tomato & Pineapple Chutney is the optional layer that ties the whole slider together. A teaspoon on the bottom bun adds a bright, tangy sweetness that cuts through the richness of the butter chicken and the cool of the yoghurt coleslaw. It's the small touch that takes the slider from good to properly memorable. Serve extra on the side for anyone who wants more.