My First Recipe Vlog This Ramzaan ️

Ingredients

• 1 kg Chicken (fresh, bone‑in or boneless, boiled and shredded)
• 2 tsp Salt (for boiling and final seasoning)
• 1 tsp Black Pepper (ground, for boiling and seasoning)
• 2 tbsp Ginger‑Garlic Paste (fresh or store‑bought)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 5 cloves Garlic (minced)
• 1 large Onion (thinly sliced)
• 1 medium Capsicum (any colour, sliced)
• 1 medium Carrot (grated)
• 2 medium Tomato (pureed)
• 2 tsp Oregano Pizza Mix (store‑bought Italian seasoning blend)
• 6 tbsp Chicken Stock (reserved from boiling the chicken)
• 1 tbsp Ketchup (adds a sweet‑tangy note)
• 100 g Shredded Cheese (mozzarella or processed cheese, grated)
• 2 pieces Whole Wheat Pizza Base (zero‑flour, zero‑palm‑oil variety)
• 1 tbsp Ghee (for pan‑frying; butter can be used instead)

Instructions

1. Boil the Chicken

   Place 1 kg chicken in a large pot, cover with water, add 2 tsp salt, 1 tsp black pepper and 2 tbsp ginger‑garlic paste. Bring to a boil, then simmer until the chicken is fully cooked and the meat releases its fat (about 30 minutes). Reserve the cooking liquid as stock and set the chicken aside to cool.

   Time: PT30M

   Temperature: Medium heat on stove

2. Shred the Chicken

   When the chicken is cool enough to handle, pull the meat apart with two forks or your hands into fine shreds. Set aside.

   Time: PT5M

3. Prepare the Vegetables

   Slice the onion and capsicum thinly, grate the carrot, and puree the two tomatoes in a blender (or finely chop). Mince the garlic cloves.

   Time: PT10M

4. Sauté Aromatics

   Heat 2 tbsp olive oil in the ceramic‑coated pan over medium heat. Add the minced garlic and sauté until the raw smell disappears (about 1 minute).

   Time: PT2M

   Temperature: Medium heat

5. Cook the Veggie Base

   Add the sliced onion and capsicum to the pan. Sauté for 3 minutes until they start to soften. Then add the grated carrot and continue cooking for another 2 minutes. Stir in the tomato puree and cook until the mixture turns a light brown and the raw tomato smell fades (about 4 minutes).

   Time: PT9M

   Temperature: Medium heat

6. Add Seasonings and Stock

   Sprinkle 2 tsp oregano pizza mix, then pour in 6 tbsp of the reserved chicken stock. Mix well and let it simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Incorporate Shredded Chicken

   Add the shredded chicken to the pan, stirring to combine. Cook for 2 minutes so the chicken absorbs the flavors.

   Time: PT2M

   Temperature: Medium heat

8. Finish the Filling

   Season with salt and pepper to taste, then stir in 1 tbsp ketchup for a subtle sweet‑tangy note. Add the shredded cheese and mix until it just melts into the filling. Turn off the heat.

   Time: PT3M

9. Cut the Pizza Bases

   Take each whole‑wheat pizza base and cut it into four equal triangles (use a sharp knife). You will have eight triangles total.

   Time: PT3M

10. Assemble the Triangles

    Place a pizza triangle on a clean surface, spoon a generous amount of the chicken‑vegetable filling onto the centre, and optionally sprinkle a little extra cheese. Fold the triangle over to enclose the filling, forming a pocket.

    Time: PT5M

11. Pan‑Fry the Pockets

    Heat 1 tbsp ghee (or butter) in the same ceramic pan over medium‑high heat. Place the assembled triangles seam‑side down and cook for 2‑3 minutes per side, pressing gently, until the outer crust is golden‑brown and crisp and the cheese inside melts.

    Time: PT10M

    Temperature: Medium‑high heat

12. Serve

    Transfer the crispy chicken pizza triangles to a serving plate. Serve hot with a side of fresh salad or a chutney of your choice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken: Turkey breast, Firm tofu (vegetarian)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Ginger‑Garlic Paste: Minced fresh ginger and garlic
• Instead of Olive Oil: Canola oil, Sunflower oil
• Instead of Garlic: Garlic paste
• Instead of Onion: Shallots
• Instead of Capsicum: Red bell pepper
• Instead of Carrot: Zucchini (grated)
• Instead of Tomato: Canned tomato puree
• Instead of Oregano Pizza Mix: Dried oregano + dried basil
• Instead of Chicken Stock: Vegetable stock
• Instead of Ketchup: Tomato paste mixed with a pinch of sugar
• Instead of Shredded Cheese: Cheddar, Paneer (for less melt)
• Instead of Whole Wheat Pizza Base: Regular whole‑wheat flatbread
• Instead of Ghee: Butter, vegetable oil

Equipment Needed

• Large Pot
• Strainer
• Cutting Board
• Chef's Knife
• Grater
• Blender or Food Processor (optional)
• Ceramic‑Coated Pan (Kadhai)
• Wooden Spoon or Spatula
• Small Mixing Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Boiling the chicken until tender and reserving the stock.
• Shredding the boiled chicken for a uniform filling.
• Sautéing garlic until aromatic without burning.
• Cooking the vegetable‑tomato base until lightly browned.
• Achieving a thick, cohesive filling before adding cheese.
• Pan‑frying the assembled triangles until golden and crisp.

Chef Tips from the Video

• Reserve the chicken stock; it makes an excellent soup or rice pulao later.
• For extra aroma, add a pinch of smoked paprika to the filling.
• Use a non‑stick or well‑seasoned ceramic pan to prevent sticking without excess oil.

Troubleshooting

Storage

Refrigerator: Store the filling in an airtight container for up to 2 days. Cooked triangles keep 1 day refrigerated; reheat in a skillet.

Freezer: Freeze the uncooked assembled triangles on a tray, then transfer to a zip‑lock bag. They last up to 1 month. Cook from frozen, adding 2‑3 minutes to frying time.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil and shred the chicken a day ahead; keep the stock refrigerated.
• Prepare the vegetable base and filling up to step 8, then refrigerate; assemble and fry just before serving.
• Freeze uncooked triangles for a quick snack later.

Frequently Asked Questions