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chicken pizza cilantro Mozzarella cheese chicken basil salt olive oil serve chicken onion natural yogurt chicken breasts salt garlic coriander leaves turmeric cardamom pods butter tandoori spice mix
Viewed: 11 - Published at: a year agoIngredients
- Roasted Patiala Chicken Pizza
- 1 20cm pizza base of your choice, unbaked
- 2-3 tablespoons Passata flavoured with fresh cilantro and dried red chilies
- 200g fresh Mozzarella cheese, sliced into thin rounds
- 1 oven-roasted chicken breast, sliced thinly (recipe below)baked pizza base (recipe below)
- 4 - 6 Basil leaves, to top
- Sea salt
- Olive oil
- Chutneys to serve
- Roasted Patiala Chicken
- 1 medium onion, peeled and coarsely grated/pureed in a food processor
- 2 tablespoons natural yogurt
- 2 skinless chicken breasts
- 1 teaspoon salt
- 4 cloves garlic, chopped or minced
- 2 tablespoons coriander leaves, chopped (or 2 coriander cubes)
- 1/2 teaspoon turmeric powder or a 1 inch piece fresh turmeric, skinned and grated
- 4 cardamom pods, seeds reserved and husks discarded
- 1/2 cup butter, melted
- 2 tablespoons tandoori spice mix
Method
- Preheat the oven to 230 deg C/475 deg F and set a baking stone (if you have one) onto a rack at the lowest rung of your oven. If you don't have a pizza stone, use a cast-iron skillet or a regular baking tray
- Cover your pizza base with 2 - 3 tablespoons of passata, being careful to leave a 1cm rim all around.
- Top with half of the slices or torn bits of mozzarella and the chicken slices, then top with the rest of the cheese
- Finish off with some basil leaves, carelessly strewn....or in military order, a sprinkling of salt and some olive oil.
- Bake for 12 - 15 minutes until the cheese is melted and a finger dipped in the centre results in an unserious ouch, meaning heated through.
- Serve as you desire - with chutneys, pickled peas (recipe on food52), fresh coriander leaves, yogurt.....and some refreshing mint tea.
- Cook the onion in a small saucepan, with some butter or oil for about 5 minutes, then cool.
- Using a mortar and pestle, grind the salt, coriander and cardamom seeds to a coarse paste. Transfer to a non-metallic bowl and stir in the yogurt, melted butter, tandoori paste and onion puree. Mix well together.
- Hasselback each chicken, and by that I mean, cut through each breast in 8 - 10 places and stuff the paste in the slashes, turning well so every portion is coated. Cover and chill for 6 hours - overnight
- When ready to cook, preheat the oven to 220 deg C, about 460 deg F and place breasts on a rack in a roasting dish. Cook for 20 -25 minutes until tender and the juices run clear when the chicken is skewered.
- Use one for the pizza and save the other for some pilaf
