Yoghurt Coleslaw:
1. Add your red cabbage, green cabbage, shredded carrots, and yoghurt into a bowl alongside a dash of salt.
2. Mix together with a spoon. Taste and adjust seasoning.
Butter Chicken Slider:
1. Add oil in a nonstick pot. Heat until it starts to splutter, then add your onion.
2. Let it cook until translucent, then add the ginger garlic paste. Add peppercorn, cloves, and cardamom. Sauté until it turns golden brown.
3. Add your prepared tomato puree and red chilli, then cook until it starts leaving the edges.
4. Add Kashmiri Red Chilli powder, garam masala, sugar, and kasoori methi powder. Taste salt and adjust seasoning.
5. Add fresh cream, then drop in your shredded tandoori chicken and mix well.
6. Cook until it soaks the juices.
Assemble Chicken Sliders:
1. Place iceberg lettuce, an onion slice, a tomato slice, and a spoonful of your cooked butter chicken on a slider bun. Serve immediately.
