- Chicken tikka pizza pie is considered high supermolecule food. it's one in all the popular appetiser in indian cooking. Chicken tikka pizza pie feels made. it's suggested for people who like spicy flavors. Throughout the globe chicken tikka pizza pie is typically prepared by cooking.
Pizza Ingredients:
- Chicken Tikka Boneless 2 cubes
- Onion 1
- Pizza Dough 1 (10 inch)
- Capsicum 1/2
- Cheddar Cheese 4 tbsp
- Mozzarella Cheese 1/2 cup
Pizza Sauce:
- Olive Oil as required
- Garlic 3 cloves
- Tomato Puree 1 can
- Tomato Paste 2 tbsp
- Crushed Red Chillies to taste
- Oregano Fresh 1 tbsp
- Basil Fresh 1 tsp
- Salt to taste
- Crushed Black Pepper to taste
- Sugar 1/4 tsp
- White Vinegar 1/4 tsp
Cooking Directions:
- Heat oil in a saucepan add the garlic and saute till fragrant.
- Now add the tomato puree and cook for a minute then add the tomato paste and salt, pepper and crushed red chillies.
- Cook for a minute then add the sugar and vinegar according to taste, then add the oregano and basil and cook for 2 -3 minutes to release the flavors of the herbs.
- Lets allow it to cool slightly and then spread on pizza dough.
- Preheat oven to 180 C or gas mark 3
- Grease a round pan and place the dough in it then add the pizza sauce in the center.
- Add a layer of the onion rings, then the chicken tikka chunks along with the capsicum.
- Top with an even layer of both the cheddar and mozzarella cheese and bake in the oven for 15 minutes until cheese has melted and the dough is ready.
- Serve hot
Ingredients:
- 1 onion
- 1 tbsp olive oil
- 150ml soured cream
- 50g mayonnaise
- Raw vegetables, to serve
Method:
- Slice 1 onion and toss with 1 tbsp olive oil. Spread over a baking tray and grill under a high heat for 6-8 mins until nicely charred, then leave to cool. Chop and mix with 150ml soured cream and 50g mayonnaise. Season well and chill until needed. Serve with raw veg, for dipping.
Tip:
- A tasty veggie dip with a mayonnaise and soured cream base, great for raw veggies or toasted pitta bread
Ingredients:
- 1 large chicken
- 5 beef short ribs (about 3kg), ribs separated
- 2kg piece boned pork shoulder, rind removed
- Texas barbecue sauce
- sliced sweet white onions and sliced gherkins, to serve
For the brine and rub:
- 8 tbsp good-quality flaky sea salt
- 2 tsp fennel seeds
- 1 tbsp black peppercorns
- 3 bay leaves
- 2 tsp cayenne pepper
- 1 tbsp smoked paprika.
- 2 tsp garlic salt
- 150g soft light brown sugar
- 50g golden caster sugar
Method:
- You’ll need to brine the meat at least 24 hrs before your BBQ. First, spatchcock the chicken. Flip the chicken over so the backbone is facing you. Use a sturdy pair of kitchen or poultry scissors to cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint.
- Put each cut of meat in a separate, large seal able bag. Sprinkle 1 tbsp salt into each bag and massage it all over the meat. Squeeze the air from the bags, seal tightly and put in the fridge for 24 hrs.
- Tip the remaining salt, fennel seeds and peppercorns into a mortar. Tear the bay into small pieces and add this too. Crush the ingredients with the pestle until finely ground. Add the cayenne, paprika, garlic salt and sugars, and mix well. Remove the meat from the bags and pat dry with kitchen paper. Cover each cut with the rub, making sure you get into every nook. Return to the fridge for at least 1-2 hrs while you prepare the barbecue, or up to 24 hrs.
- You’ll need to start the barbecue 7-8 hrs before you want to eat. Heat the coals and leave them until ashen. Add your wood chips, if using. When the flames have died down and you’re left with smoky cinders, push the coals and wood chips to one side of the BBQ pit, then replace the grill and add the beef and pork, placing them above the empty side of the pit – this will ensure the meat smokes but doesn’t burn. Pull down the lid and cook the meat for 30-40 mins, turning every now and then, until a dark crust has formed around the meat. Don’t be afraid to take it quite far, the crust should be almost black (but caramelized as opposed to burnt). Heat oven to 140C/120C fan/gas 1.
- Transfer the meat to roasting tins, wrap tightly with foil and cook in the oven for 5-6 hrs until really tender.
- When the meat has 1 - 1 1/ 2 hrs to go, reheat the BBQ and wait for the coals to turn ashen before adding more wood chips. When the flames have died down, push to one side as before. Put the chicken on the BBQ, bone-side down, above the empty side of the pit. Cook for 20-25 mins on each side or until cooked through – check by piercing a leg to see if the juices are clear, or use a meat thermometer to check the internal temperature has reached 70C. Wrap tightly in foil and set aside to rest.
- After 5-6 hrs, the beef and pork should be really tender. Remove from the oven and leave to rest for 15 mins.Brush this over the meat for a glossy finish. Remove any string from the pork and shred the meat. Cut the chicken into portions and serve everything on a big platter with the sliced sweet onions, gherkins and sides.
Recipe from Good Food Magazine