Chicken Tikka Pizza
|Prep Time||Cooking Time||Total Time|
|30 mins||30 mins||60 mins|
Marinate the chicken in red chili powder, turmeric, salt, lemon juice, ginger, garlic and cumin seed for 1/2 hour.
Heat 4 tbsp oil in a pan. Fry the chicken on high heat for 6 minutes. Remove the pan from the stove.
Light the coal and when it is glowing well, push it deep into the cooked chicken, drizzle with 1 tsp of oil, cover, and let the coal smoke and flavor the chicken.
Heat a small amount of oil and fry 1 tbsp of sliced onions and 1 tsp garlic paste. Add the chopped tomatoes and cook for 2 minutes.
Mix in the tomato paste, 2 cups of water and salt. Bring to the boil. Cook for 15 minutes until the water evaporates.
Grate the mozzarella cheese and store in the freezer until required. Mix the yeast with sugar and 1 cup of water.
In a large bowl, mix together self-raising flour, 2 tbsp oil, egg and salt. Add the activated yeast and knead to a smooth dough.
Set it aside to rise. Roll out dough to fit the pizza pan, spread with tomato sauce, top with coal-smoked chicken, sliced onions, green chilies and grated mozzarella cheese. Bake in the oven at 200°C for 25 minutes.
|Chicken, boneless||:||325 gms|
|Red chili powder||:||1 1/2 tbsp|
|Cumin seed||:||1 tsp|
|Garlic paste||:||1 tsp|
|Ginger paste||:||1 tsp|
|Lemon juice||:||2 tbsp|
|Tomato paste||:||3 tbsp|
|Onion||:||1, large, sliced|
|Mozzarella cheese||:||600 gms|
|Self-raising flour||:||3 cups|
|Eva Cooking Oil||:||8 tbsp|