Cheesy Chicken Filling

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Average: 3.1 (2 votes)
Makes 3-4 cups

The PERFECT filling for pies, buns, pastries and sandwiches. This filling has the addition of cheese in it, which makes it just that much more delicious. It also helps hold everything together when used in sandwiches or pies because, as you know, there is nothing more annoying than having all your filling fall out every time you take a bite out of your sandwich/pie!

500 gm
boneless chicken cubes
(or mince)
2 tbsp
large onion, finely chopped
capsicum, finely chopped
2 tbsp
plain yoghurt
1 tsp
garlic paste
1 tsp
ginger paste
chilli, finely chopped
1 tsp
1 tsp
paprika powder or tandoori masala
1 tbsp
tomato paste
1/2 tsp
cumin powder
1/4 tsp
turmeric powder
1 tbsp
lemon juice
1 tsp
black pepper powder
1 cup
mozzarella and/or cheddar cheese, grated
2-3 tbsp
tomato sauce/ketchup or pizza sauce

Put the chicken cubes (or mince) in a bowl and add the yoghurt, ginger, garlic, chopped chilli, salt, paprika or tandoori powder, cumin, turmeric, lemon juice and tomato paste. Mix well and set aside for about 30 minutes.

Heat the oil in a pan, then add the chopped onion and stir fry until softened. Next add the capsicum and stir for a few seconds. Then add the marinated chicken or mince and cook over high heat for a couple of minutes. Reduce the heat and allow the filling to cook for another 10 minutes. Turn the heat off and stir in the black pepper powder. If using chicken cubes, shred with a spoon. I normally just blitz the entire mixture in my food processor for a few seconds. Let this mixture cool COMPLETELY, then add in the ketchup or pizza sauce and the shredded cheese. You can smoke the mixture if you want a BBQ aroma. Use as needed. This filling can be prepared in advance and frozen for up to 2 weeks. 

Enjoy! :)


Assalamu'alaikum wa rahmatullahi wa barakatuh. Can I omit capsicum in this recipe please?

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can.

Hi. This turned out really yum!
One question though - why do we have to let the mixture cool completely before adding the sauce and the cheese? Wouldn't it integrate more easily if done when it's hot?

Fauzia's Kitchen Fun's picture

Hi, thanks! The cheese will end up melting and making it all gooey and sticky. Best it is added in after the mixture cools so it can melts inside the bread/dough as it bakes/cooks.

Oh ok. I didn't bake/cook it further in anything else though. I just had it in between burger buns - it was like a cheesy sloppy joe! :)