1 red onion, sliced (half if big)Half cup Robot peppers chopped2 tablespoon Olive oil 2 Chicken fillet cut into cubes¾ teaspoon salt½ teaspoon chilli powder 1 teaspoon kashmiri spice¼ teaspoon dhana jeeru (cumin) Dash of dried Mixed herbs 🌿 ¼ teaspoon ground black pepperDash of lemon pepper and white pepper 3 tablespoon chilli tomato sauce2 tablespoon Nandos prego sauce ¾ teaspoon ground garlic paste ½ teaspoon ground ginger and chilli paste ½ teaspoon dhania (coriander) chutney Dough250g flour 1 teaspoon baking soda (if not self-raising flour) 150ml cold water½ teaspoon salt 4 teaspoon klim milk powder Mozzarella cheese
•Marinate chicken in above •Saute red onion and pepper in olive oil , sprinkle of salt and black pepper. add a Dash of water and cover pot with lid to soften • Add marinated chicken to mix with a little water, cover and cook through. Make dough by mixing all dry ingredients, add water. Will form gooey paste add flour as needed. Knead for 5-7min. Flatten dough with hands (can roll with rolling pin if prefer). Set aside till chicken is cooked. Make sure water is reduced in chicken and has a slightly moist texture at the end (saucy) Heat pan to medium heat. Place dough on and cover with lid. When you see moisture on the lid, know it's "baking" . Lift side to see when dough crisps and light brown then flip over. *drop heat to lowest" Use your favorite tomato based sauce or chilli to baste the cooked upper side of dough. Add chicken filling. Drizzle some sauce over. (I used green chilli, curry leaf and coconut sauce). Top with generous amount of Mozzarella 🧀. Sprinkle Italian herbs and oreganum over.Cover with lid till cheese melts and base is golden. Garnish with dhania (coriander) Serve while warm . Enjoy ✨️
INFO & TIPS
Sauces can be substituted as per your liking.
Dough can be sticky while kneading , add flour but not too much , will be dry.
Best quick meal for loadshedding, if you have a gas stove.