Monday 3 July 2017

Tandoori Chicken Pizza Rolls.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Think cinnamon rolls, but with cheese and tandoori chicken!
I first made these pizza rolls a year or two ago and had been meaning to share them ever since.
They're so easy to make and something a little different than the usual round pizza.
We start with a simple tandoori chicken recipe that is left to completely cool before we can use it. Then, my homemade pizza dough is rustled up but you can definitely use ready-made. Once everything is cool and risen, we roll.
These rolls won't be as neat as the cinnamon variety what with all that juicy filling. Add as much cheese as you like and bake these up until golden brown and risen.
The rolls are delicious hot but just as good cold. It's like a pizza bread and makes the perfect addition to all your summer lunches and picnics. Now, let's all just pray that the rain holds off.

A Simple List of Ingredients:

For the Tandoori Chicken:
1. Natural Yoghurt
2. Garlic Paste
3. Ginger Paste
4. Lemon Juice
5. Pickled Jalapenos
6. Cumin Seeds
7. Salt
8. Tandoori Masala
9. Chicken Breast Pieces

For the Pizza Dough:

1. Warm Water
2. Dried Yeast
3. Plain Flour
4. Salt
5. Sugar
6. Olive Oil

For the Pizza Rolls:
1. Basil and Oregano Passata
2. Grated Cheddar
3. Grated Mozzarella

Bismillah, let's begin!

First, let's make the tandoori chicken. The marinade is so easy because everything gets blended together until smooth.

So, into the blender goes 4 tablespoons Natural Yoghurt.

Then, 1 teaspoon Garlic Paste.

And, 1 teaspoon Ginger Paste.

Next, let's squeeze in the Juice of 1/2 Lemon.

For the spice, I used pickled jalapenos because I have an entire box of them in my fridge. You may use 2 green chillies, if you prefer.

Add in 2 tablespoons Pickled Jalapenos.

Along with 2 teaspoons Cumin Seeds.

To season, add in 3/4 teaspoon Salt.

Last but not least, in goes 2 teaspoons Tandoori Masala.

And, that's it!

Blend everything up until smooth!

For the chicken, take 1 large Chicken Breast, cut into chunks (500g or 1 pound).

Pour in the marinade.

Stir up!

Cover with clingfilm and set aside to marinade for a few hours or overnight. If you're in a real rush, you can cook the chicken straight away too.

If your chicken has been in the fridge, let it sit at room temperature for at least 15 minutes before cooking.

This tandoori chicken is great baked as shown in this recipe but today, I'm going to cook it in a hot pan over a medium heat with a little Vegetable Oil.

I like to add the chicken pieces first.

Let them brown a little on both sides before ...

... pouring in the extra marinade from the bowl.

Stir the marinade in and bring everything to the boil.

Then, cover with a lid and leave to cook on the lowest heat for around 20 minutes or until the chicken is fully cooked.

Once cooked ...

... I like to take the chicken pieces out and shred them.

Before tossing them with the sauce from the pan. This step is optional so it's all up to you!

And, with that the tandoori chicken is ready. Let it cool completely before using in the pizza rolls.

Meanwhile, to make the pizza dough, we start with 145ml Warm Water to which we add 1 teaspoon Dried Yeast.

A little advice concerning the dried yeast: if you're measuring your yeast from one of these sachets, you won't be using the entire sachet. I like to pop the leftover yeast into a small airtight container to use up a later date. I've found that if you leave the yeast sachet open, it can go off.

Anyhoo, give the yeast and water a mix.

Cover and set aside for around 10 minutes until foamy and bubbly on top.

Meanwhile, in a large bowl (I used my stand mixer), place 260g Plain Flour.

Toss in 1/2 teaspoon Sugar.

1/2 teaspoon Salt

And, 1 tablespoon Olive Oil.

Give everything a good mix.

I used my dough hook attachment because we're making a dough!

Once the yeast water is foamy, it's ready!

With the machine or you mixing by hand, gradually add in the water.

You may not need all of it!

Keep mixing and slowly adding the water until you have rough ball of dough. If things are too dry, add more yeast water or water. If things are too wet, add a sprinkle of plain flour. You can't go wrong!

Then, knead the dough for a few minutes until smooth.

Place the dough into a lightly oiled bowl ... 

... and cover tightly with clingfilm.

Place the bowl into a warm place to let the dough rise until double in size. This can take anywhere between 1-2 hours and you can even leave it overnight in the fridge for a slow rise.

Once the dough has risen, we can make our pizza rolls.

Gather together all your ingredients and get the oven on to 200C.

Place your pizza dough onto a lightly floured surface and give it a quick knead. Roll it out into a rough rectangle - it shouldn't be too thick or too thin.

For a little pizza sauce, I went with this Basil and Oregano Passata that I had in the cupboard. For a no-cook homemade version, see this pizza!

Drizzle the passata onto the dough. 

Start with less because it's easier to add more sauce than to take some away.

Spread the passata evenly over ...

... your dough. You don't need too much especially if like me, you tossed your chicken in its sauce.

Speaking of chicken, dollop it over the dough.

Spread the chicken evenly over the dough. You may not use it all.

Next, cheese! I used Cheddar for flavour and Mozzarella for melting ability.

Sprinkle over 100g grated Mozzarella.

And, 100g grated Cheddar.

You can use any cheese you like here and can certainly add more or less than me!

If I had remembered, I would have sprinkled everything with a little dried oregano.

But I forgot so it's time to roll!

Roll the pizza dough up into a tight roll.

Because of all the filling, it may be quite difficult to get it into neat roll. But who cares when it's going to be so tasty when baked?

Once you get to the end, pinch the edges to seal everything up.

Don't worry if anything leaks or pokes out - everything will bake up just fine.

Using a sharp knife, divide the dough up into 8 equal-ish rolls.

Slice them up!

And, place them into a lightly oiled baking dish.

Sprinkle over more grated cheese, if you wish. Get them into bake at 200C for 25-30 minutes.

Bake them until they're golden brown and risen.

Let them cool for 5 minutes before sprinkling with chopped fresh Basil.

And, serve!

The pizza rolls are best hot but are equally as good cold making them perfect for a summer picnic.

Tandoori Chicken Pizza Rolls.

Prep Time: About 2 hours (including marinading and rising).
Bake Time: About 25-30 minutes.
Serves: Makes 8 rolls.


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

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.

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.

Shred the chicken:
Remove the chicken pieces from the sauce and shred them. Stir them back into the sauce and cool completely.

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.

Before baking:
Pre-heat the oven to 200C. Lightly oil a large baking dish.

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.

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.

Sprinkle fresh chopped basil over the rolls and enjoy. The rolls are just as good cold as they are hot. Enjoy!

Keep me in your duas please, and enjoy your pizza rolls!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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