1 ½ cup flour 3 tablespoon olive oil Pinch of salt ½ teaspoon baking powder 1 teaspoon instant yeast 1 tablespoon sugar Warm milk and water to make soft dough Or use your favorite yeast dough recipe
Filling : 3 pieces fillet cubed small 1 teaspoon ginger garlic 1 teaspoon red chilli paste 1 teaspoon dhana powder ½ teaspoon Ina parmans chilli garlic ½ teaspoon oregano 1 teaspoon chicken spice Salt to taste Oil ½ punnet slices mushrooms
White sauce : 3 tablespoon butter ¼ cup flour ½ to ¾ cups milk
3 tomatoes - grated 1 teaspoon sweet basil Salt 1/ 2 teaspoon pepper 1 tablespoon Nandoes peri sauce / or sauce of your choice
Make the dough by adding everything kneading it and forming a soft dough . Let this rise for 1 to 2 hours in a warm place . Chicken : In a pan add everything and cook until chicken is cooked ,add the mushrooms and cook for 3 to 5 minutes more . White sauce : Add butter to pot melt it . Add the flour and stir so no limps occurs , add milk immediately and stir , add this to chicken and mix well . In a small pot add grated tomatoes and spices ,let the water burn out add sauce and set aside . Preheat oven to 180 degreesAssemble : On a floured surface divide the dough into 4 equal balls . Roll into a round circle , dough should be thick , place the rolled out dough on a flour baking tray . Smear the tomato chutney nice and thick , top with chicken filling, sprinkle a good amount of cheese , take the other side of dough and fold over , close tightly . Sprinkle flour on top and on the baking tray . Also sprinkle a herb of your choice , I used sweet basil . Place in the oven and bake for 15 minutes or until done .
INFO & TIPS
You can make your own filling or use left overs .
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