PULLED TANDOORI CHICKEN AND CARAMELIZED ONION SLIDERS.

So these sliders basically have 4 components to it -

1) the dry roasted slider buns
2) the tandoori chicken filling with caramelised onions.
3) the slaw
4) the hot sauce 
I’m going to put the ingredients and the method of each separately and then the way of assembling it all.

INGREDIENTS - 
FOR THE FILLING 
- one whole tandoori (rotisserie) chicken (ready to eat)
- 3 large sliced onions
- 1 tbsp ketchup
- 1tsp mutton masala
- ½ tsp coriander powder
- 3 garlic cloves , finely chopped
- salt to taste

METHOD - - take the tandoori chicken and shred off the flesh off the bone with two forks, or just use your hands (like I did. Messy, but clearly the best). Set aside. 
- in a non stick pan, add the ketchup , let it simmer for 10-15 seconds. (You don’t need additional oil for this step, the ketchup has its own fat that helps caramelise the onions)
- add all the remaining ingredients and toss around on high flame till its soft, translucent and slightly sticky. Your caramelised onions are done
- add the onions to the chicken. Set aside

FOR THE SLAW - ( low fat slaw)
- 1 small finely chopped green cabbage (chopped length wise)
- salt and pepper
- 1 tsp low fat Mayo
- 2 tbsp skimmed milk

Method-

-Mix every thing together and set aside.

FOR THE HOT SAUCE

- 1 tbsp Mayo
- 1 tbsp shezwan sauce
- ½ tsp chilli sauce
- 1 tbsp skimmed milk

METHOD - Mix everything together and set aside.

Assemble-

Dry roast the buns with some sesame seeds. 
Apply the hot sauce on the base . 
Generously load the slider with the chicken and slaw.

Enjoy!

PS - to make your own pulled chicken from scratch , do the following . 
Ingredients - 
-½ kgs chicken breast
- ½ cup tomato purée
- 2 tbsp brown sugar
- 8-9 cloves of garlic
- ¼ cup balsamic vinegar
- 1 tsp of coriander powder, meat masala each. 
- a few tbsp of curd - salt to taste

Mix everything and throw in a large baking dish. Bake on slow heat (150 degrees) for about 45 mins or till its nicely cooked. ( take care that the chicken doesn’t get dry). 
Pull out of the oven, shred the chicken and use in the same way as mentioned above. Any left over liquid from the chicken in the oven dish can be added in the hot sauce for a great flavour.