Tandoori Chicken Nanza Sanjeev Kapoor Khazana

Why didnt we think of this before? Our very own naan and tandoori chicken pieces, the pizza sauce and cheese is a fantastic Indo-Italian fusion.

TANDOORI CHICKEN NAANZA

Ingredients

300 grams leftover boneless tandoori chicken pieces
400 grams ready-made wonder dough
Refined flour (maida) for dusting
1 cup pizza sauce
1 cup grated mozzarella cheese
cup grated processed cheese
1 small onion, thickly sliced
1 small green capsicum, cut into strips
Salt to taste
Crushed black peppercorns to taste
Melted butter for drizzling
Chopped fresh coriander leaves for sprinkling
Mint mayo for drizzling
Mayo for drizzling
Red chilli flakes for sprinkling

Method

1. Preheat the oven at 200C.
2. Dust the worktop with refined flour, divide the dough into two portions and shape each portion into a ball. Place a dough ball on the worktop and dust some refined flour over it and roll it into a disc. Gently stretch the disc from one side to shape it like a naan.
3. Place the naan on a baking tray. Spread cup pizza sauce, sprinkle cup mozzarella cheese, cup processed cheese, arrange half of the chicken pieces, sprinkle some onion slices, green capsicum slices, salt, crushed black peppercorns and place it in the preheated oven and bake for 15-20 minutes.
4. Bring the naanza out of the oven and drizzle melted butter. Sprinkle coriander leaves. Cut into wedges and drizzle mint mayo, mayo and sprinkle red chilli flakes. Serve hot.

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