Sunday, 19 June 2016

Tikka chicken Naan pizza


Original recipe by Mishka Osman with amendments
2 cups cake flour
2 cups self raising flour
1 tsp instant dry yeast
50ml yoghurt/ maas
1 tsp salt
1 tsp whole fennel (saumf)

Method:
Mixed all ingredients together and use sufficient warm water to make a soft dough.
Palce dough in a covered dish and allow to rise until doubled in volume. I left mine to rise the whole day.
Divide the dough into 11 parts, roll out and mould them into oval shapes.
For the tikka marinade
- 4 chicken breasts, cut into a small cubes
- 4 to 5 tbl plain Greek yogurt
- 2 tbl Amina Tikka marinade
- a splash of egg-yellow food colour
- salt
- ground garlic and ginger (a tsp each)
- white pepper for additional heat
- a squeeze of half a lemon
- half a tsp of black pepper
- a tsp each of ground cumin and coriander powder
Allow to marinate for a few hours.
remove the chicken from the marinade and grill in a Tfal optigrill to the well-done stage.
Spoon the balance of the marinade into a pan and add a stick of butter. Bring to a bubble and remove from the heat.
Once your pizza has been shaped, begin assembling it:
- a thin layer of green chutney
- a sprinkle of cubed red and green pepper
- a sprinkle of grated gouda cheese
- top with chicken
- drizzle over the thickened and cooked marinade
Pop into the oven at 150 degrees.
Bake for 15 minutes.
The base should have browned under with little air bubbles.
Make a dressing with yoghurt, cumin and salt.
Drizzle over and garnish with chopped coriander.
Do not pre-bake the base's.

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