Saucy Chicken Shwarmas

Supplied|Published 2 months ago

Recipe courtesy of Monowara Bhamjee, a cook and baker.

Dough:

2½ cups flour

1 tbs milk powder

½ tsp baking powder

1 packet (7g) instant dry yeast

1 level tsp salt

1½ tsp sugar

2½ tbs oil

¾ cup lukewarm water

1 tbs plain yoghurt (optional)

Mix the water, sugar, and dry yeast in a jug and let it froth for about 10 minutes. Sift the dry ingredients. Add the oil and yoghurt to the yeast mixture, then add it to the flour mixture to form a soft dough.

Knead the dough for about 10 minutes, then place it in an oiled dish. Rub some oil over the dough and cover it with plastic. Let it rise until doubled in a warm place. Knock down the dough and divide it into 9 to 10 pieces.

Shape it into flattered balls and cover, then let it rest for 10 minutes. Roll it into discs, about 1½cm thick. Leave it to rest for 15 to 20 minutes before dry frying it on medium high heat on both sides until cooked.

Saucy Chicken filling

500g chicken fillets, cut into short strips or cubes

1 tsp ginger masala

1-2 tsp green chillies

1 heaped tsp garlic

½ tsp Kashmiri fine chillies

½ tsp dhania/jeero

½ tsp black pepper

½ tsp Portuguese peri peri spice

½ tsp Rombo rossi

½ tsp garlic BBQ spice

½ tsp garlic and herb

a dash of lemon pepper

1 tbs soya sauce

2 tbs Nando's sauce

1 tbs Mexican chilli sauce

1 tbs aamli chutney

1 tbs lemon juice

salt to taste

Mix the above and marinade for a few hours. Braise 1 medium onion in oil until lightly browned. Add ¼ of each red yellow and green peppers (cubed).

Braise for a few minutes, then add the chicken and cook for a few minutes before adding about ½ cup water. Cook on medium heat until the chicken is tender.

Add 1 tablespoon mayonnaise, 1 tablespoon garlic sauce, and 1 tablespoon Nando's sauce. Cook for a minute, then take it off the heat.

Salsa

¼ onion, cubed

1 small tomato, cubed

a piece of cucumber, hulled and cubed

some green dhania, chopped

Mix the above, then add some salt, black pepper and ¼ tsp of sugar. Mix well, then add a little white vinegar. Place the saucy chicken and salsa in the schwarma pocket.

THE POST