Chicken Tikka Pinwheels
Ingredients
Marinade:
350g chicken breast- cut into small pieces
¼ cup oil
½ cup yogurt
2 tbsp Supreme Tandoori Masala
1 tbsp Supreme Kashmiri Chilli Powder
1 tsp Supreme Cumin Powder</span
1 tsp Supreme Coriander Powder
1 ½ tsp Supreme Garam Masala
½ tsp Supreme Turmeric Powder
1 tsp Supreme Amchoor Powder
¼ tsp Supreme Coarse Black Pepper
Salt to taste
1 tbsp Supreme Kasuri Methi
1 tbsp Supreme Garlic Paste
1 tsp Supreme Ginger Paste
2 tbsp lemon juice
Other ingredients:
1 cup red onion- finely chopped
1 cup mixed coloured peppers- finely chopped
¼ cup coriander- finely chopped
170g grated mozzarella
1 sheet of ready rolled puff pastry
Milk/ egg wash:
Method
Marinate the chicken: Add all the ingredients for the marinade (except chicken) into a bowl and mix until well combined. Add in the chicken and mix well. Cover and set aside to marinate for 30 minutes.
Cook the filling: Heat a large pan over medium heat. Add the marinated chicken and stir well. Cook until the chicken is almost cooked through, then add in the chopped onions and peppers. Stir well and continue to cook until the chicken is cooked through and the veggies soften. Remove from heat and stir in chopped coriander then set aside to cool.
Make the pinwheels: Unroll the puff pastry. Add the chicken mixture on top and spread evenly. Then sprinkle grated mozzarella on top. Gently and tightly roll up the pastry. Cover and chill the pinwheels in the freezer for 1 hour. Remove from the freezer, then take a sharp knife and cut the roll into ½ inch slices. At this point you can freeze the pinwheel slices.
Cook the pinwheels: Preheat the oven at 180°c. Place the pinwheels on a baking sheet. Lightly brush with the whisked egg and bake at 180°c for 35-40 minutes or until fully cooked and golden.
