Showing posts with label Chicken Dishes. Show all posts
Showing posts with label Chicken Dishes. Show all posts

Chillie Chicken Casserole



Ingredients:
  • Chicken broth-1 1/3 cup
  • Green Chilies-1 cup
  • Onion-1 cup,chopped
  • Sour cream-1 cup
  • Salt-3/4 teaspoon
  • Powder Cumin-1/2 teaspoon
  • Black pepper-1/2 teaspoon
  • Chicken soup-3 cups
  • Garlic-1 clove
  • Corn Tortillas-16
  • Shredded Chicken breast-4 cups
  • Cheddar cheese-2 cups
Method:
  1. Preheat the oven at 350'F.
  2. In a saucepan,stir together the  first 9 ingredients and bring to a boil.
  3. Stir constantly.
  4. Spread 1 cup of the mixture on a baking dish.
  5. Top it with 6 tortillas and 1 cup chicken and sprinkle 1/2 cup cheddar cheese on top.
  6. Make layers the same way and bake it for 30 minutes.

Estern Chicken Stir Fry




Ingredients:
  • Chicken-amount desired
  • Olive oil-1/2 tablespoon
  • Shredded cabbage-1 cup(or according to taste)
  • Shredded carrots-1 cup(or according to taste)
  • Soy Sauce-1 1/2 tablespoon
  • Peanuts-1/2 cup,chopped
Method:
  1. Ina skillet heat oil.
  2. Add the chicken and stir fry until it is tender.
  3. Remove the chicken.
  4. Add the carrots and cabbage into the skillet and stir fry until they are soft.
  5. Add the soy sauce and stir for 1 minute.
  6. Add the chicken and peanuts and sir for 2 minutes.

Thai Chicken Stir Fry





Ingredients:
  • Rice vinegar-1/4 cup
  • Brown Sugar-2 tablespoons
  • Curry Paste-2 tablespoons
  • Lime juice-2 tablespoons
  • Red pepper-1/8 teaspoon,crushed
  • Chicken-1 pound,boneless cut into cubes or slices
  • Vegetable oil-1 1/2 tablespoon
  • Carrot-1 cup,chopped
  • Onion-1 cup,chopped
  • Mushrooms-1 can
  • coconut milk-1/2 cup
  • salt-1/2 teaspoon
  • Cilantro-1/2 cup,chopped
Method:
  1. In a plastic bag,combine the vinegar,red pepper,lime juice,curry paste and brown sugar.
  2. Add the chicken into the bag.
  3. Let the chicken marinate for 15 minutes in the refrigerator.
  4. In a  skillet,heat the olive oil and stir fry the chicken from the bag.
  5. Remove the chicken after 5 minutes of stir frying.
  6. Add 1 1/2 teaspoon oil in to the pan and let it heat.
  7. Add the onion and carrots and stir fry for 4 minutes.
  8. Add the mushrooms and stir fry for 3 minutes.
  9. Pour the marinate into the skillet and stir.
  10. Pour the coconut milk and bring to a boil.
  11. Let it simmer then add the chicken.
  12. Serve with boiled rice and Garnish with cilantro.

Chicken with Prevencal Sauce



Ingredients:
  • Chicken fillets-4
  • Salt-1/4 teaspoon
  • Pepper-1/4 teaspoon
  • Olive oil-1 1/4 tablespoon
  • Garlic-1 clove
  • Chicken broth-1 cup
  • Herbs(dried)-1 1/2 teaspoon
  • Butter-1 teaspoon
  • Lemon juice-1 teaspoon
Method:
  1. Sprinkle salt and pepper onto the chicken breast fillet.
  2. In a skillet,heat oil and fry the chicken for about 6 minutes.
  3. Separately,in a pan,add the garlic,chicken  broth and herbs and stir constantly.
  4. Cook until the mixture becomes about 1/2 cup.
  5. Remove from heat and add lemon juice and butter,stir until the butter melts.
  6. Serve the chicken on a dish and pour the sauce on top.

Cheesey Chicken Spaghetti Casserole





Ingredients:
  • Spaghetti-9 ounces
  • Onion-1,chopped
  • Garlic-1 tablespoon,minced
  • Stewed Tomatoes-1 can
  • Worcester sauce-1 tablespoon
  • Salt-1/4 teaspoon
  • Cheddar Cheese-2 cups.shredded
  • Chicken-3 cups,chopped
Method:
  1. Preheat the oven at 350'F.
  2. Boil the spaghetti.
  3. In a skillet,add 1 tablespoon oil,garlic and onions and saute for 5 minutes until soft.
  4. Add the tomatoes,sauce and seasoning,reduce heat and let it simmer for 10 minutes.
  5. Add the spaghetti,chicken and 1 cup of cheese and stir well.
  6. Place the mixture into a casserole baking dish and bake for 15 minutes.

Mexican Chicken Casserole





Ingredients:
  • Chicken Broth-1 cup
  • Green Chilies-2,chopped
  • Chicken Boneless Chopped-1 1/3 cup
  • Olive Oil-2 teaspoon
  • Onion-1 cup,chopped
  • Milk-1 cup
  • Monterrey Jack Cheese-1 cup
  • Cream cheese-1/4 cup
  • Enchilada Sauce-1 can
  • Corn Tortillas-12
  • Cheddar Cheese-1 cup,shredded
Method:
  1. In a saucepan,add the chicken broth,chicken and chilies and let it simmer for 15 minutes.
  2. Strain the chicken and keep the broth aside.
  3. Shred the chicken with a fork.
  4. Preheat the oven at 350'F.
  5. In a skillet,add the chilies and onion and saute for 3 minutes,until soft.
  6. Add in the enchilada,cheeses, and stir well.
  7. Add in the shredded chicken and mix well.
  8. Cook for 2 minutes.
  9. Place 4 tortillas at the base of a casserole baking dish.
  10. Spoon 2 cups of the mixture and spread it on top of the tortillas.
  11. Make layers with the 12 tortillas and sprinkle cheddar cheese on top.
  12. Bake it in the oven for 10  minutes.

Curry Chicken Skewers Recipe


Ingredients:

  • Wooden skewers
  • 2 pounds boneless chicken breast, cut into chunks
  • 3 tablespoons minced garlic
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons minced lemongrass
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1 tablespoon smoked paprika
  • 1/4 cup chicken stock
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons canola oil
  • Steamed white rice, for serving

Method:

  • Soak wooden skewers in water for at least 30 minutes.
  • In a large bowl, add the chicken and all the remaining ingredients and mix well.
  • Cover with plastic wrap and refrigerate for 2 hours or overnight.
  • Remove the chicken from the marinade and thread onto the wooden skewers.
  • Preheat the grill to medium.
  • Put the skewers on the grill.
  • Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes.
  • Remove the chicken from the skewers to a serving platter and serve with white rice

Buffalo Chicken Cheese Balls Recipe


Ingredients:
  • 1 store-bought rotisserie chicken
  • 1/4 cup hot sauce (recommended: Frank's Red Hot)
  • 1 teaspoon ground black pepper
  • 1 3/4 cups sharp Cheddar
  • 1/4 cup freshly sliced scallions
  • 1 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • Vegetable oil, for frying
Blue Cheese Dip:
  • 1 1/2 cups mayonnaise
  • 1/2 cup packed blue cheese, broken up
  • 1/2 teaspoon hot sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 lemon, juiced
  • 1 teaspoon chopped garlic
METHOD:
  1. Have oil heated to 350 degrees F. 
  2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
  5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Indonesian Chicken and Pear Salad Recipe

Ingredients:
  • 1-1/2 cup cold cooked chicken breast (cubed)
  • 3 fresh pears, halved and cored
  • 1/4 cup peanuts, coarsely chopped
  • 1/2 cup cucumber, thinly sliced
  • 3 Tbsp crystalline ginger, slivered
  • 2 Tbsp green onions, thinly sliced
  • Lemon juice
  • Iceberg lettuce cups or leaves
  • 1/2 cup low-fat yogurt (for Curry Dressing)
  • 1/2 tsp curry powder (for Curry Dressing)
  • 1/4 tsp dry mustard (for Curry Dressing)
  • 1/4 tsp ground allspice (for Curry Dressing)
  • 1/4 tsp garlic powder (for Curry Dressing)
METHOD:
  1. Place chicken in bowl. Cube 1 pear.
  2. Add to chicken along with nuts, cucumber, ginger and onion.
  3. Add curry dressing; gently mix.
  4. To make curry dressing,combine yogurt, curry powder, dry mustard, ground allspice and garlic powder; mix well.
  5. Make about 30 minutes before using for flavor to develop.
  6. Makes about 2/3-cup.
  7. Dip pear halves in lemon juice and arrange each half in lettuce cup or lettuce leaves on individual salad plate.
  8. Spoon salad onto pear halves.

Chicken & Pear Pockets Recipe

Ingredients:
  • 4 pita pockets, cut in halves
  • 1 medium pear, cored, halved and thinly sliced
  • 1 Tbsp lemon juice
  • 8 slices of Swiss cheese (to reduce fat use a low fat or part skim Cheese)
  • 3 chicken breast halves, cooked, cooled and sliced
  • Mayonnaise as needed (to reduce fat use fat free mayo)
  • Dijon-style mustard, as needed
  • Lettuce leaves, as needed
  • Salt and black pepper
METHOD:
  1. Spread mayonnaise and mustard inside each pita half and line with lettuce leaves.
  2. Toss pear slices with lemon juice to prevent browning.
  3. Arrange pear slices and cheese in pita halves.
  4. Season chicken with salt and pepper and arrange in sandwiches.

Garlic Chicken Recipe


Ingredients:

  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 1 egg white
  • 1 Tablespoon cornstarch
  • 1 Tablespoon dry white wine or sherry
  • 4 green onions
  • 1 teaspoon minced gingerroot
  • 3 teaspoons minced fresh garlic (about 6 medium cloves)
  • 2 Tablespoons vegetable oil
  • Hot cooked rice
SAUCE:
  • 1 teaspoon crushed chili paste (sambal oelek) or more to taste
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons rice vinegar
  • 1 Tablespoon water
  • 2 Tablespoons dry white wine or sherry
  • 2 Tablespoons soy sauce
METHOD:
  1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.
  2. Slice crosswise into thin shreds.
  3. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved.
  4. Add chicken and mix well to coat all pieces.
  5. Let stand at room temperature 30 minutes.
  6. Meanwhile, slice green onions on the diagonal into very thin slices.
  7. Mince gingerroot and garlic.
  8. Combine Sauce ingredients, mixing well.
  9. Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
  10. Remove chicken with a slotted spoon.
  11. Add onions, ginger and garlic to wok and stir−fry about 30 seconds, until ginger and garlic are fragrant but not brown.
  12. Return chicken to wok, restir sauce ingredients and add to wok.
  13. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly.
  14. Turn off heat and splash with about 1 tsp of dark sesame oil.
  15. Serve over rice.

Sesame Chicken Recipe


Ingredients:

  • 1 pound boneless chicken (or pork or steak)
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 4 ounces small mushrooms, quartered
  • 1 large green bell pepper, seeded and cut into strips
  • 4 scallions, chopped diagonally
  • Boiled rice (to serve)
Marinade:
  • 2 teaspoons cornstarch
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • few drops of Tabasco sauce
  • 1−inch piece fresh ginger, grated
  • 1 garlic clove, crushed
METHOD:

  1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
  2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, tabasco sauce, ginger and garlic.
  3. Stir in the strips, cover and leave in a cool place for 3−4 hours.
  4. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden.
  5. Set aside.
  6. Heat the sesame and vegetable oils in the wok or frying pan.
  7. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned.
  8. Remove with a slotted spoon.
  9. Add the mushrooms and green pepper and stir−fry for 2−3 minutes.
  10. Add the scallions and 1 minute more.
  11. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.
  12. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Empress Chicken Wings Recipe


Ingredients:
  • 1 1/2 pounds Chicken Wings
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Dry Sherry
  • 1 tablespoon Minced Fresh Ginger Root
  • 1 Clove Garlic, Minced
  • 2 tablespoons Vegetable Oil
  • 1/3 cup Cornstarch
  • 2/3 cup Water
  • 2 Green Onions And Tops, Cut Into Thin Slices
  • 1 teaspoon Slivered Fresh Ginger Root
METHOD:

  1. Disjoint the chicken wings; discard tips (or save for stock).
  2. Combine soy sauce, sherry, minced ginger and garlic in a large bowl, stir in chicken.
  3. Cover and refrigerate for 1 hour, stirring occasionally.
  4. Remove chicken; reserve marinade.
  5. Heat oil in large skillet over medium heat.
  6. Lightly coat chicken pieces with cornstarch, add to skillet and brown slowly on all sides.
  7. Remove chicken, drain off fat.
  8. Stir water and reserved marinade into same skillet.
  9. Add chicken, sprinkle green onions and slivered ginger evenly over chicken.
  10. Cover and simmer for 5 minutes, or until chicken is tender.

Kung Pao Chicken Recipe

 
Ingredients:
  • 2 tablespoons oyster sauce
  • 1 teaspoon cornstarch
  • 3/4 pound boneless, skinless chicken
Sauce:
  • 1/4 cup Chinese black vinegar or balsamic vinegar
  • 1/4 cup chicken broth
  • 3 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cooking oil
  • 8 small dried red chilies
  • 4 teaspoons minced garlic
  • 2 stalks celery, diced
  • 1/2 red bell pepper, cut into 1−inch squares
  • 1 can (8 oz.) sliced bamboo shoots, drained
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/3 cup roasted peanuts
METHOD:
  1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
  2. Place chicken in marinade and stir to coat.
  3. Let stand for 10 minutes.
  4. Combine sauce ingredients in a bowl.
  5. Place a wok over high heat until hot.
  6. Add 2 tablespoons oil, swirling to coat sides.
  7. Add chilies and cook, stirring, until fragrant, about 10 seconds.
  8. Add chicken and stir−fry for 2 minutes.
  9. Remove chicken and chilies from wok.
  10. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
  11. Add garlic and cook, stirring, until fragrant, about 10 seconds.
  12. Add celery, bell pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
  13. Return chicken and chilies to wok; stir−fry for 1 minute.
  14. Add sauce and bring to a boil.
  15. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
  16. Add peanuts and stir to coat.

General Tsao's Chicken Recipe

Ingredients:

Sauce:
  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1+1/2 tsp minced garlic
  • 1+1/2 tsp minced ginger root
  • 3/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup cooking wine
  • 1+1/2 cup hot chicken broth
  • 1 tsp monosodium glutamate (optional)
Meat:
  • 3 lbs deboned dark chicken meat, cut into large chunks
  • 1/4 cup soy sauce
  • 1 tsp white pepper
  • 1 egg
  • 1 cup cornstarch
  • Vegetable oil for deep−frying
  • 2 cups sliced green onions
  • 16 small dried hot peppers
METHOD:
  1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
  2. Stir until sugar dissolves.
  3. Refrigerate until needed.
  4. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
  5. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
  6. Add cup of vegetable oil to help separate chicken pieces.
  7. Divide chicken into small quantities and deep−fry at 350 degrees until crispy.
  8. Drain on paper towels.
  9. Place a small amount of oil in wok and heat until wok is hot.
  10. Add onions and peppers and stir−fry briefly.
  11. Stir sauce and add to wok.
  12. Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan Recipe


Ingredients:

  • 4 chicken breast halves (skinned,boned,sliced)
  • Salt and pepper
  • 4 cloves garlic (minced)
  • 2 cups water
  • 1 tbsp cornstarch
  • 5 tbsp corn oil
  • 8-Oz. fresh mushrooms (sliced)
  • 4 lb. bok choy or Chinese white cabbage (chopped)
  • 2 tbsp sugar
  • 4 tbsp soya sauce
  • 6 scallions (chopped)
METHOD:
  1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture.Set aside.
  2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes.
  3. Cover and cook for 5 minutes.
  4. Remove from wok.
  5. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat.
  6. Add soy sauce and mix well.
  7. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
  8. Mix in the cooked vegetables and scallions.
  9. Stir fry together for about 1 minute.
  10. Serve hot with rice.

Stir Fried Vegetable Rice Recipe


Ingrediets:
  • 8-Oz Rice (Soaked for 15 minutes)
  • 1 Carrot
  • 1 Green Pepper
  • 1/2 Cabbage
  • 1/2 Can Sweet Corn
  • 2 tbsp Oil
  • 1 tbsp Soya sauce
  • Salt
METHOD:
  1. Boil the rice, seperatly chop vegetables into cubes
  2. Heat oil in a saucepan and stir fry the the vegetables in the oil for 4 minutes
  3. Sprinkle 1/2 tbsp salt and soya sauce
  4. Add sweet corn and rice
  5. Mix it very gently so the flavour gets into the rice

Chicken Curry Recipe


Recipe source: Revathi Aunty
Prep: 20 minutes, Cooking Time: 25 minutes
Serves 5-6 persons

 

 
Ingredients:

 
  • 1 kg chicken, washed and cut into medium sized pieces
  • 1 cup small onions, shallots (sambar onions)
  • 1 cup chopped tomatoes
  • 1/2 tsp turmeric pwd
  • 10-12 curry leaves
  • 1 cup coconut milk (extract from 1/2 coconut)
  • fresh coriander leaves for garnish
  • salt to taste
  • 1 tbsp oil

 
Make a paste:

 
  • 2 green chillis
  • 8 garlic flakes
  • 1″ ginger
  • 1 tsp poppy seeds (soak in warm water for 10 mts)

 
Roast and make a powder:

 
  • 1/2 tsp pepper corns
  • 1/2 tsp cumin seeds
  • 3/4 tsp fennel seeds
  • 1 1/2 tbsps coriander seeds
  • 6-8 dry red chillies
  • 2 cardamoms
  • 1″ cinnamon
  • 6-7 curry leaves
  • 1/2 tsp oil

 
METHOD:

 
1. Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms,

 
cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.

 
2. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

 
3. Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.

 
4. Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 minutes and do stir

 
the chicken once in a while.

 
5. Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts,

 
uncovered.

 
6. Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle.

 
Open lid and combine well.

 
7. Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.

 
8. Serve hot with white steamed rice, biryani, chapatis or dosas.

 
Note:

 
Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t

 
pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton

 
is usually used for this recipe but it tastes equally good with chicken.

Chicken Jalfraizi Recipe


Ingredients

  • 1 Kg. Boneless chicken meat
  • 4 medium sized onions-chopped
  • 4 tomatoes-chopped
  • 2 onions cut into thick slices
  • 2 tomatoes cut into broad slices
  • 1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
  • 1 tsp. garlic (Lehsan) paste
  • 1 tsp. ginger (Adrak) paste
  • ¼ tsp. ground garam masala
  • ¼ tsp. turmeric (Haldi) powder
  • ½ tsp. Coriander (Dhaniya) powder
  • 1 tsp. salt (according to taste)
  • 3-4 tbs. oil

METHOD:

  1. Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
  2. Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
  3. Take a few tea spoons of oil from this chicken into a separate frying pan.
  4. Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
  5. To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
  6. Serve with rice.
Serving: 4 persons

Chicken Tikka Pizza Recipe


Preparation Time: 20 min
Cooking Time: 30 min
Serves: 6 people

Ingredients:

  • Pizza base 1 large size
  • Chicken tikka, boneless small cubes 1/4 kg
  • Capsicum, finely chopped 1 large
  • Spring onion, finely chopped 2
  • Pizza cheese, grated 1 1/2 cup
  • Cheddar cheese, grated 1/2 cup
  • Chilli cheese, grated 1/2 cup
  • Butter as required

Pizza sauce:

  • Tomatoes 6 medium
  • Basil leaves 6 fresh, or 1/4 tsp dried
  • Green chillies 4
  • Garlic cloves 6
  • Chilli powder 1/2 tsp
  • Tomato ketchup 2 tbsp
  • Chilli garlic sauce 3 tbsp
  • Oregano 1/4 tsp
  • Butter 1 1/2 tbsp
  • Salt to taste

METHOD:

  • Pizza sauce: Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat. Add tomato puree mixture, chilli sauce and ketchup. Mix well on high heat till it boils. Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce. Remove from heat. In a separate bowl mix the cheese together and keep aside.
  • Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top. Bake in a preheated oven on high temperature for 15 to 20 minutes. Serve hot with garlic bread.


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