Butter Chicken Sliders Recipe | Food Diaries | Zarnak Sidhwa | Fast Food

Method:
Heat oil add all spices, let splutter and add onion and ginger garlic paste. Sauté until turn golden brown. Now add boiled tomatoes pureed, red chili and sauté. Add all spice powder, sugar and fenugreek leaves powder, adjust salt and add 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. Mix ingredients for the yogurt coleslaw and serve immediately.

Method:
Crush the corn in a blender along with green chilies and ginger. Mix the crushed corn paste, cornmeal and sour curd. Add turmeric powder, salt, sugar, lemon juice and mix everything well. Add water to make a thick, dropping consistency batter and keep it aside for 30 minutes. Boil the water in a steamer and then add the fruit salt to the dhokla batter, mix well and immediately pour the batter into greased tin. Steam for 12-15 minutes or till a knife/ tester inserted comes out clean. To make the tempering, heat the oil and add the mustard seeds and once they crackle, add the cumin seeds. Add the curry leaves and red chilli powder and take the pan off the heat. Drizzle this tempering over the steamed dhokla. Serve dhokla with mint and coriander chutney.