Ingredients
For the Tandoori Chicken
- 4 tablespoons Natural Yoghurt
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- Juice of 1/2 Lemon (3 tablespoons)
- 2 tablespoons Pickled Jalapenos
- 2 teaspoon Cumin Seeds
- 3/4 teaspoon Salt
- 2 teaspoons Tandoori Masala
- 1 large Chicken breast, cut into chunks (500g / 1 pound)
- Vegetable Oil, to cook
For the Pizza Dough
- 145ml Warm Water
- 1 teaspoons Dried Yeast
- 260g Plain Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 1 tablespoon Olive Oil
For the Pizza Rolls
- Basil and Oregano Passata, as needed
- 100g Cheddar, grated
- 100g Mozzarella, grated
- Fresh Basil, to serve
Method
1. Marinade the tandoori chicken
Blend everything except the chicken until smooth. Pour over the chicken and stir well. Marinade for a few hours or overnight. You can cook straight away if you’re in a real rush.
2. Cook the tandoori chicken
Heat a little vegetable oil in large pan over a medium heat. once hot, add in the chicken pieces and fry until brown on both sides. then, pour in any extra marinade and stir. Bring to a boil then turn the heat right down and cook for 20 minutes until fully cooked.
3. Shred the chicken
Remove the chicken pieces from the sauce and shred them. Stir them back into the sauce and cool completely.
4. Make the pizza dough
Stir the warm water and dried yeast together. Cover and set aside for 10 minutes until bubbly and foamy. meanwhile, in a large bowl, mix together the plain flour, salt, sugar and olive oil. When the yeast water is ready, gradually add to the dry ingredients, mixing with a dough hook or by hand until you get a dough. You may not need all the water. Knead the dough for a few minutes until smooth then place into a lightly oiled bowl. Cover with clingfilm and place in a warm place to rise until doubled in size – about 1 to 2 hours.
5. Before baking
Pre-heat the oven to 200C. Lightly oil a large baking dish.
6. Assemble the pizza rolls
On a lightly floured surface, roll the pizza dough into a large rectangle. It should not be too thick nor too thin. Lightly spread on the passata then dollop over the shredded chicken. Sprinkle over the grated Cheddar and Mozzarella. Tightly roll up the rectangle and seal the edges by pinching them together. Slice into 8 equal pieces and place into the baking dish. Sprinkle over more cheese, if you wish.
7. Bake the pizza rolls
Bake the rolls at 200C for 25-30 minutes until they are golden brown and risen. Let them cool for 5 minutes before serving.
8. Serve
Sprinkle fresh chopped basil over the rolls and enjoy. The rolls are just as good cold as they are hot. Enjoy!
