Step 1
Butterfly each chicken breast into two equal pieces by cutting through them horizontally.
Step 2
Whisk together yogurt, 2 tbsp peanut oil, lime juice and garlic. Add chicken to this marinade and completely coat. Marinate for at least one hour.
Step 3
Combine white cabbage, red cabbage, cilantro and lime juice to make slaw.
Step 4
Whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne and ginger in a small bowl. In a sauté pan over medium high heat, melt the butter and caramelize onions to a light brown color.
Step 5
Reduce heat to medium, then stir in the spice mixture. Add tomato puree, water, heavy cream and salt, and bring the sauce to a boil. Reduce the heat to a gentle simmer and allow sauce to thicken slightly, about 10 minutes.
Step 6
Oil and heat skillet to medium high heat until hot. Add 1 tbsp peanut oil. Working in batches, cook chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until browned well on both sides and cooked through. Should take 6 to 8 minutes total. Let chicken cool, slice thinly.
Step 7
Assemble sliders with chicken on bottom bun, topped with slaw and tikka masala sauce. Serve with extra sauce on the side.
