Cheesy tomato, chicken and chapathi bake

Ingredients:-

Chapathi/roti – 6 numbers

For the chicken mince mixture:-

  1. Oil – 2 tbsps.
  2. Garlic – 2 big cloves; minced
  3. Onion – 3/4 cup; finely chopped
  4. Greenchilly – 2 numbers; chopped
  5. Cumin powder – 1 heaping tsp.
  6. Chicken mince – 250 grams
  7. Salt as needed
  8. Red chilli flakes – 1 tsp.
  9. Water – 2 tbsps.
  10. Cilantro – 1/4 cup
  11. Tomato ketchup – 4 tbsps.
  12. Tomato – 1 small; deseeded and chopped
  13. Green capsicum – 1/2 of a medium; finely chopped
  14. Garam masala powder – 1/2 tsp.

For the tomato sauce:-

  1. Oil – 2 tbsps.
  2. Garlic – 2 big cloves; minced
  3. Onion – 1/2 cup; finely chopped
  4. Coriander powder – 1 heaping tsp.
  5. Tomato paste – 4 tbsp. ( I used Saudia brand)
  6. Water – 1/3 cup
  7. Red chilli flakes – 1 tsp.
  8. Tomato ketchup – 4 tbsps.
  9. Oregano – 1/2 tsp.
  10. Thyme – 1/2 tsp.
  11. Salt if needed

For the topping:-

  1. Thick cream – 1/2 cup
  2. Thick curd – 1 tbsp.
  3. Lemon juice – 1 tbsp.
  4. Salt to taste
  5. Grated cheddar cheese – 1/3 cup

Method:-

Let’s prepare the chicken mince mixture first:-

  1. Heat oil in a broad non-stick pan. Add the garlic and cook till it starts to change colour. Stir in the onions & greenchilly and cook till the onion turns translucent. Take care not to brown the onions.
  2. Add the cumin powder and cook for a minute on low heat. Add the chicken mince, 3/4 tsp. of salt, red chilli flakes and fy till the mince turns white in colour. Add 2 tbsps. of water and cover cook on low heat.
  3. Add the tomato ketchup and cook for a minute.
  4. Stir in the tomato, capsicum, cilantro and garam masala powder and mix. Cook for 1 more minute and remove the chicken mince mixture from heat. Allow it to cool down completely.

Let’s prepare the tomato sauce next:-

  1. Heat oil in a broad non-stick pan. Add the garlic and cook till it starts to change colour. Stir in the onions and cook till the onion turns translucent. Take care not to brown the onions.
  2. Add the coriander powder and cook for a minute on low heat.
  3. Add the tomato paste and cook for 2 minutes. Add 1/3 cup of water and mix .
  4. Add the tomato ketchup, oregano, thyme, red chilli flakes, salt and remove from heat.

The final steps:-

  1. Preheat the oven to 180C.
  2. Sprinkle little water over the chapathis and cook in the microwave for 10 seconds on high power.Keep warm in a foil.
  3. Mix together the thick cream, curd, lemon juice and salt. Keep aside for 10 minutes or till thick.
  4. Divide the chicken mince mixture into 6 equal portions.
  5. Grease an oven proof dish.  Spread a ladleful of tomato sauce in it.
  6. Take a chapathi and spread one portion of the chicken mince mixture in a row and roll it tightly. Place it in the oven proof dish. Repeat with the other chapathis and chicken mince portions. Pour the entire left over tomato sauce over the chapathis. Drizzle the cream-lemon mixture. Sprinkle grated cheese on top.
  7. Cover the dish with a foil.
  8. Bake at 180C for 10 minutes. Remove the foil and bake for 5 more minutes.
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This entry was posted in Baking, Breakfast / Dinner, chicken, fusion. Bookmark the permalink.

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