• 6-7 Bread slices 
• 150 grams Boneless Chicken, sliced
• 1/2 tsp Garlic paste
• 1 tsp Kashmiri Chilli powder 
• 1/4 tsp Pepper powder
• Salt, as required 
• 1/2 Onion, chopped 
• 1/2 Capsicum, chopped
• 4-5 tbsp Tomato Ketchup
• 1 tsp Tomato paste
• Freshly minced garlic, a pinch
• 1/4 tsp Oregano
• 3-4 tbsp Black Olives, sliced
• Mozzarella Cheese
• Red Chilli flakes, a pinch (optional)
• 2 tbsp Butter 
• 1/2 tsp garlic, freshly minced
• Salt

1. Marinate the sliced chicken with Kashmiri Chilli powder, garlic paste, black pepper powder and salt.
2. Fry the chicken pieces in vegetable oil and set aside.
   
   
   
3. To make the pizza sauce, to a small bowl, add the tomato ketchup, tomato paste, oregano, minced garlic (only a pinch, as the garlic can over power)
4. Next, trim the sides of the bread slices. 
5. Moisten the bread with fingertips, and flatten using a roller.
   
   
   
6. Spread the pizza sauce over the bread, sprinkle mozzarella cheese, add the chopped onion and capsicum, and top up with sliced black olives. Place 2-3 pieces of the fried chicken pieces and roll them. At the end of the bread,dampen with water and press the roll to the end and seal it.
7. Cut the roll into half and place both the roll on a small baking dish, cut side facing up. Similarly do rest of the bread slices and fill the baking dish.
   
   
   
8. Finally, mix softened butter with minced garlic and salt and apply over the rolls and spread the remaining pizza sauce over the rolls and add leftover chicken pieces and chopped veggies.
9. Now sprinkle mozzarella cheese generously, and sprinkle little red Chilli flakes (avoid if children can’t stand spice)
10. Bake/ microwave until the cheese melts and serve warm! 

Ingredients:

Instructions:

Notes: 

• 500 gms Boneless Chicken Breast
• 1/2 tsp ginger garlic paste
• 3/4 tsp red chilli flakes
• 1/2 tsp Oregano
• 1/2 tsp Crushed black pepper powder
• 1 tsp Smoked Paprika Powder
• Salt, as required
• 1/2 cup Corn niblets, thawed
• 3/4 cup Mozzarella Cheese
• 1/2 cup All Purpose Flour 
• 1 Egg, beaten
• 1 cup Bread Crumbs
• Oil for frying

1. Add your boneless chicken cubes** to a food processor or a mixer and add in ginger garlic paste and your spices like red chilli flakes, oregano, black pepper powder, smoked paprika powder, and  mince your boneless chicken and transfer to a bowl.
2. Now add in your thaw corn niblets, mozzarella and add salt if required.
   
   
   
   
   
   
   
3. Next make them into lemon sized balls and freeze them for about 30 minutes.
   
   
   
4. Coat the balls in flour, next dip into the beaten egg and then finally coat in bread crumbs and fry for 6-7 minutes on medium low heat until the chicken cooks well.
   
   
   
   
   
   
   
   
   
5. 
   
6. Enjoy with ketchup or your favorite dip.

• The outer covering will get cooked fast, but since the insides are raw boneless chicken mince, you need to make sure to fry them well on medium low heat in oil before draining them*
• Make sure your boneless chicken is cleaned and dried usimg a kitchen towel.**

• 12 bread slices
• 1 tbsp Vegetable oil 
• 200 gms Paneer cubes
• 2 tbsp Butter
• 1 Medium Onion, chopped coarsely
• 1 Medium tomato, chopped / 3 tbsp Tomato paste
• 1 green chili, optional
• 8 Cashews
• 2 tsp Red Chilli powder
• 2 tbsp yogurt
• Salt, as required
• 1/2 tsp Dried Fenugreek leaves
• 2 tsp tomato ketchup
• A dash of heavy cream
• 2 tbsp Butter
• 1 Cloves Garlic butter, minced
• 1/2 tsp Red Chilli Flakes
• 1/4 tsp Dried Fenugreek Leaves
• Coriander leaves for garnishing

1. In a pan, pour the vegetable oil and add in your paneer cubes, season with salt. Shallow fry until light brown marks appear on the paneer.
2. Next, in the same pan add in your butter and sauté your chopped onions, season with salt, this helps to cook the onions faster.
3. Next add your cashews and tomatoes and cook cover for 5-10 minutes until mushy. Set aside to cool.
4. In a hand blender, blend the onion-tomato-cashews to a smooth paste ( strain the gravy using a strainer if required).
5. Next, into the same pan, add 1 tbsp Butter and add red chilli powder, saute for 5 seconds and immediately add in your gravy base to the sautéed chilli powder before the powder burns and Sautee well.
6. Now add in your shallow fried paneer cubes, yogurt, Kasoori methi /dried Fenugreek leaves, tomato paste (optional)** , tomato ketchup and once everything comes to a boil, bring it to a sim and add the cream. * and switch off the flame. 
7. Next, prepare garlic butter by mixing, butter, red chilli flakes, minced garlic clove, and Fenugreek leaves and salt in a small bowl, mix well and set aside. 
8. Cut your 2 bread slices using a large round cutter and the second one using a cookie cutter just smaller than the large bread circle. 
9. Remove the middle bread piece and layer the one with hole on top of the other bread circle by joining them using water and pressing the ends slightly. 
10. Spread the prepared garlic butter, on both sides and toast them until crispy and fill in the Paneer Tikka masala and garnish with Coriander leaves and enjoy! 

• *Do not boil the gravy for too long, as the gravy may curdle due to the presence of yogurt.
• **You may completely avoid fresh tomatoes for silkier gravy, use the 3 tbsp tomato paste in this case, if using fresh tomatoes, you may add 1 tbsp tomato paste too. 
• These discs can be prepared in airfryer too. 
• You may do the Charcoal burn flavor, by placing a piece of hot coal in olive oil/butter in a small dish/aluminum foil , and place the small dish inside the pan with gravy and close with the lid well immediately, so that the smoke within gets absorbed by the Paneer Tikka masala. I have skipped this step in the recipe. 

• 2 Potatoes, chopped
• 2 Garlic Cloves
• 1 Medium Onion, chopped finely
• 1/4 tsp Red Chilli Flaked
• 1/4 tsp Freshly Crushed Pepper Powder
• 1 1/2 tsp Kashmiri Red Chilli Powder
• 1 tbsp Butter
• 2 tbsp All Purpose Flour
• 1 cup Milk
• 1 tsp Paprika Powder / Red Chilli Powder
• 2 tbsp Olive oil
• 1 tbsp Butter
• Salt as required
• Cheese Slice
• Mozzarella cheese

1. Parboil your potatoes that has been chopped into cubes, in water with some salt. Drain and set aside.
   
   
   
2. In a food processor / grinder, drop in the chicken breast pieces with roughly chopped garlic clove, red chilli flakes, black pepper powder, and red chilli powder, mince coarsely and set aside. 
3. In a pan, make a roux by dropping a knob of butter and add in the flour and mix well while keeping the flame on low.
4. Next, pour the milk gradually and mix without lumps, allowing the roux to thicken slowly, your bechamel sauce is ready, set aside.
5. Now, in a baking pan, place baking paper and drop in the parboiled potatoes and add in the minced garlic, paprika/ red chilli powder, salt, and drizzle olive oil and allow to roast for 5-8 minutes at 180°C.*
   
   
   
6. In a pan, drop in butter, chopped onions, salt as required and minced chicken mix.
7. Now take an earthern pot/ Chatti and assemble the prepared layers.
8. In the Chatti, pour a ladleful of bechamel sauce. 
   
   
   
9. Next add in your roasted potatoes, the chicken mince masala layer and generously pour the bechamel sauce. **
10. Next add in the cheese slice and top with Mozzarella Cheese and broil the chatti in the oven until cheese melts and flavors come together. 
11. Your Cheesy Chatti Chicken is ready to devour! 🤤🤤

• * You may deep fry the potatoes too.
• ** You may repeat the layerimg process.
• I did not add salt in my bechamel sauce as all other layers had enough salt in it.
• You may prepare the same in a pan, if you do not have a chatti/ earthen pot. Just place lid and put on simmer in the final stage to allow the cheese to melt
• Do not place your Eathern pot in a preheated oven, only broil the Chatti for the cheese to melt. You may alternatively simply place the Chatti on the gas stove, place a lid and put on simmer until cheese melts (around 5 minutes).