Savory Cups

INGREDIENTS

Savoury chicken cups with 3 Ingredient doughBy Maryam Vanker
Creamy chicken mushroom filling½ onion chopped1 teaspoon garlic2 tablespoon ghee (Clarified butter)1 cup cubed chicken fillet1 teaspoon ground green chilliesSalt and pepper to taste½ red pepper cubed½ green pepper cubed10 mushrooms, sliced⅓ cup fresh cream2 tablespoon garlic sauce2 tablespoon peri-mayo (or 1 tablespoon mayo + 1 tablespoon hot sauce)1 tablespoon maizena (corn flour) dissolved in ¼ cup water
Heat ghee (Clarified butter), add in onion and saute till transparent. Add in garlic and green chilli. Stir for a few seconds then add in chicken, salt, pepper, and veg.Cook till veg is no longer crisp, then add in sauces and cream. Stir for a minute and add in maizena (corn flour) in water.Cook for a minute or two till thickened but saucy.
Dough2½ cups self-raising flour¾ teaspoon salt1 cup yogurt/sourmilk
Mix to form dough. Allow to rest 15 minutes.Roll out and cut out shapes to fit muffin tray. Press dough into tray. Bake 6-8mins at 180°C.Remove from oven. Fill halfway with creamy chicken filling. Top with cheese.Return to oven to bake @ 180°C for 15-20mins. Don't allow it to dry out.
(This recipe has been adapted from Ramadaan delights)

METHOD

Heat ghee (Clarified butter), add in onion and saute till transparent. Add in garlic and green chilli. Stir for a few seconds then add in chicken, salt, pepper, and veg.Cook till veg is no longer crisp, then add in sauces and cream. Stir for a minute and add in maizena (corn flour) in water.Cook for a minute or two till thickened but saucy.
Dough2½ cups self-raising flour¾ teaspoon salt1 cup yogurt/sourmilk
Mix to form dough. Allow to rest 15 minutes.Roll out and cut out shapes to fit muffin tray. Press dough into tray. Bake 6-8mins at 180°C.Remove from oven. Fill halfway with creamy chicken filling. Top with cheese.Return to oven to bake @ 180°C for 15-20mins. Don't allow it to dry out.
(This recipe has been adapted from Ramadaan delights)

INFO & TIPS

Picture credit : Maryam Vanker
Recipe credit :Maryam Vanker.

POSTED ON

19 Jun 2018

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