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
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
½ punnet slices mushrooms
White sauce :
3 tablespoon butter
¼ cup flour
½ to ¾ cups milk
3 tomatoes - grated
1 teaspoon sweet basil
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 .
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 degrees
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 ontop 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 / CREDITS
You can make your own filling or use left overs .