Servings : 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!
Ingredients
- 500 gm boneless chicken cubes (or mince)
- 2 tbsp oil
- 1 large onion, finely chopped
- 1 capsicum, finely chopped
- 2 tbsp plain yoghurt
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 chilli, finely chopped
- 1 tsp salt
- 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
Instructions
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
Assalamu’alaikum wa rahmatullahi wa barakatuh. Can I omit capsicum in this recipe please?
W/Salaam, yes you can.
W/Salaam, yes you can.
Hi. This turned out really
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?
Hi, thanks! The cheese will
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
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! 🙂