Bruschetta (Italian pronunciation: [bruˈsketta]) is a starter dish from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
I decided to use it on chicken instead of on toasted bread and give it a little Indian touch. This has become one of my family’s favorite iftari this Ramadan.
It is spicy ,tangy and salty all at once. Try this recipe as a starter when the guest arrives and i am sure they will love it.
Prep time : 20 mins
Cooking time : 15 mins
Serves : 4
4 large chicken breasts
1 tbsp ginger garlic paste
1 tbsp oregano
1 tsp black pepper powder
1 tsp red chilly powder
1 tsp garam masala powder
Olive oil for frying
salt as per taste
2 medium size tomatoes
1 medium size onion
1 finely chopped green chilly
1 tsp oregano
1 cup shredded cheese
salt as per taste
Directions || How to prepare Chicken Bruschetta
Trim the excess fat from the chicken breasts and cut each piece into four small piece.
Combine chicken with all the ingredients in a bowl and add salt and pepper.
Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.
Prepare the bruschetta topping.
Finely dice the onion and tomatoes and mix all the ingredients (chillies ,oregano and salt )together in a bowl
Heat a oil separately in a frying pan. Fry the marinated chicken well on both the sides. After frying, remove from heat
and place chicken pieces on absorbent paper or paper towel to drain out excess oil.
Top each piece of chicken with about ¼ cup of the tomato bruschetta topping and about ¼ cup of shredded cheese.
It’s okay if some falls off, you can scoop it onto your plate along with the chicken.
Serve hot and enjoy these yummy bruschetta’s!
Braided Chicken Pizza
Chicken Tandoori Braided Pizza recipe has been shared by one of the lovely mom I know and my dear friend Samra Khan. She is an amazing cook, i just love her food and glad that i am able to share one of her amazing dish.
Do try this recipe and let us know your valuable feedback.
Author : Samra Khan
For chicken tandoori filling
Boneless chicken 2 pounds (cut in small cubes)
Yogurt 1/2 cup
1 1/2 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp cumin powder
1 1/2 tsp chaat masala
4 tbsp lemon juice
Salt to taste
1 cup Corn flour
How to prepare || Braided Chicken Pizza
Mix all the above ingredients and Leave it for 2 hours to marinate in the refrigerator
Heat oil in a pan and sauteed the marinated chicken. Once the chicken is done.
Make little space in the pan, put a piece of aluminum foil in it.
Heat a charcoal separately.
Once it turned red put it on the foil and drop some oil on it and cover it immediately.
Let the smoke stay inside the pot.
It will give the smoky taste to the chicken.
Preheat oven to 425 degrees F
I used the pillsbury pizza crust available at the grocery stores.
Unroll 1 can (8 oz) Pillsbury pizza crust onto paper
-lined or directly on ungreased cookie sheet.
With fingers, pinch seams and perforations to seal.
Using fingers or rolling pin, press or roll dough to form 14×10-inch rectangle.
Spread 1/3 cup marinara sauce lengthwise down center of dough.
Top with 1/2 cup shredded cheese and desired amount of tandoori chicken.
With pizza cutter, cut dough into strips on both sides of toppings.
Fold 1 strip up over toppings; fold 1 strip from opposite side over first strip.
Repeat to form a braided appearance.
Mix butter, chopped garlic and dry parsley or italian seasoning in a bowl and brush it on the braid.
Bake 16 to 18 minutes or until light golden brown.
Remove from cookie sheet to cutting board.
Cut into slices serve warm.