Blog | For Those About To Cook

Smash Burger Tacos

July 2, 2025 By Joe Leave a Comment

Cheesy, crispy and full of flavor! You'll never crave a simple cheeseburger again after indulging in these incredible Smash burger Tacos. A fun twist on a family favorite meal, you just have to give these a go!

Cheeseburger tacos topped with big mac sauce

About this recipe:

You might have seen these Smash burger tacos all over your social media, they've taken the world by storm and when you make them you'll see why. They are so simple to make and can be whipped up in less than 20 minutes! Whether you're after a fun and flavorful recipe to impress your family with or looking for a way to use up left over burger ingredients, this is the recipe for you!

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Ingredients

Ground beef
Soft tacos
Shredded lettuce
Pickles
Sliced burger cheese
Diced white onion
Garlic powder
Salt and pepper
Sesame seeds
Big Mac Sauce

See recipe card for quantities.

Step by step photographs:

Step 1: Add your minced beef, salt, pepper and garlic powder into a bowl and mix well.

Step 2: Split your beef into 6 equal balls. Place one minced beef ball in the centre of your soft taco.

Step 3: Use your fingers to press down the minced beef until you have a thin layer covering the taco.

Smash burger tacos frying beef side down in a pan

Step 4: Add a splash of oil to a pan and, on a medium heat, fry your tacos meat side down. Allow to fry for about 5 minutes until the meat has browned slightly.

Smash burger tacos browned and flipped in a pan

Step 5: Use a spatula to carefully flip your tacos. Cook the other side for a further 3 minutes.

Step 6: Next, add a slice of cheese to the middle of your taco.

Step 7: Cover with a lid and allow the cheese to melt.

Step 8: Remove your tacos from the pan and top with your sliced pickles.

Tacos topped with lettuce and sesame seeds

Step 9: Add your shredded lettuce and diced onions.

Smash burger tacos covered in burger sauce and onion

Step 10: Finally, smother with a generous helping of your big mac sauce and sprinkle with sesame seeds.

What about the Big Mac Sauce?

These smash burger tacos are topped with delicious Big Mac Sauce and you can find the recipe here, Big Mac Sauce. Dan developed this recipe years ago and worked hard to find the perfect balance of flavors that go into creating the classic McDonalds condiment. No burger or smash burger taco is complete without it!

Substitutions

The beauty of this recipe is just how simple the ingredients are, most of them you'll have laying around in your pantry and fridge ready to be used up. I have a few suggestions for some substitutions you can make to suit your own tastes and dietary requirements:

Gluten free - Simply use gluten free tortillas to create the perfect gluten free smash burger tacos.
Cheese - I used classic sliced American cheese for these smash burger tacos, however there are plenty of melty cheeses that will compliment them perfectly. Monterey Jack or Pepper Jack cheese will add a slight spicy kick. Sliced cheddar will add a sharp, tangy kick to your tacos.
Onions - Level up your smash burger tacos by substituting the diced onion for these Caramelized onions or Bacon Onion Jam.

Variations

The best sauce to use for these smash burger tacos is undoubtedly Big Mac Sauce. However, here are a few other condiment ideas to compliment your tacos:

Spicy Big Mac Sauce - follow this Big Mac Sauce recipe but add a tablespoon of siracha or your favorite hot sauce to add a spicy kick!
Garlic mayo - add two minced garlic cloves to your favorite brand of mayo or simply go for store bought!
Pink sauce - Lets not complicate things, simply mix equal portions of ketchup and mustard together to create a gorgeous sauce for your smash burger tacos.

Equipment

Use a spatula to carefully flip your smash burger tacos over. If you have pressed your meat firmly into your tortilla then it should stay intact, however you need to be careful when flipping them over.

Storage

Working ahead of time - you can prepare your smash burger tacos as instructed and then refrigerate them before cooking. Simply add to an airtight container and keep in the fridge for 24 hours.
Refrigerating and freezing - Once cooked, remove any toppings and transfer to an airtight container and refrigerate for up to 3 days. To return the crisp, fry in a touch of olive oil for 4 minutes or until heated through. To freeze, add to an airtight container and freeze for up to 1 month. To reheat, defrost in the fridge overnight and fry for 4 minutes or until heated through.

Top Tip

The star of the show with these smash burger tacos is the Bic Mac Sauce. Find the recipe here and slather it all over your tacos!

FAQ

What kind of meat works best?

Lean or regular ground beef (10–15% fat) works best for flavour and moisture. You can also use ground turkey, chicken, or veggie mince for alternatives.

What kind of cheese is best?

American cheese slices, cheddar, Monterey Jack or even pepper jack work well. Choose something that melts easily!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Cheeseburger Tacos:

Recipe

Smash burger Tacos

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cheesy, crispy and full of flavor! You'll never crave a simple cheeseburger again after indulging in these incredible Smash burger Tacos.

Ingredients

9 oz (250g) ground beef
6 Soft tacos
1 cup (35g) shredded lettuce
6 Pickles sliced
6 slices American cheese
¼ (38g) cup diced white onion
1 tablespoon garlic powder
1 teaspoon salt and pepper
1 tablespoon sesame seeds
½ cup (120ml) Big Mac Sauce

Instructions

Add your minced beef, salt, pepper and garlic powder into a bowl and mix well.
Split your beef into 6 equal balls. Place one minced beef ball in the centre of your soft taco. Use your fingers to press down the minced beef until you have a thin layer covering the taco.
Add a splash of oil to a pan and, on a medium heat, fry your tacos meat side down. Allow to fry for about 5 minutes until the meat has browned slightly.
Use a spatula to carefully flip your tacos. Cook the other side for a further 3 minutes.
Next, add a slice of cheese to the middle of your taco. Cover with a lid and allow the cheese to melt.
Remove your tacos from the pan and top with your sliced pickles.
Add your shredded lettuce and diced onions.
Finally, smother with a generous helping of your Big Mac Sauce and sprinkle with sesame seeds.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 699mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 24g

Chili Lime Chicken (BBQ)

June 30, 2025 By Joe Leave a Comment

Who doesn't love grilled chicken? Pair that with a kick of spice and a burst of freshness with a chili lime marinade.

In this Chili Lime Chicken recipe, I show you how to grill chicken thighs on the BBQ, but you can just as easily cook them on the stovetop or in the oven, whatever works for you. I use bone-in chicken thighs because they’re packed with flavor but feel free to use chicken breast, boneless skinless thighs, or even a whole chicken!

No matter how you cook it, you’re going to love this recipe.

This recipe provides clear step by step photographs for grilling the Chili Lime Chicken on the BBQ. If you do not intend on using the BBQ, do not let that stop you making this recipe. You can very easily grill this in the oven or fry on a stove top. Follow the useful cooking tips below.

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Ingredients

You really don't need many ingredients and they are easily accessible at your local store.

See recipe card for quantities.

Olive Oil
Chili Flakes
Cayenne Chili Powder
Paprika Powder
Oregano
Garlic (minced)
Salt & Pepper
Juice of one lime

See recipe card for quantities.

Step-By-Step Photographs

See just how easy it is to prepare this Chili Lime Chicken Recipe. I recommend marinating for as long as possible (up to 24 hours) but if you do, don't skip the step about the lime juice.

Step 1: Start by mixing the oil, garlic, chili, oregano, paprika and salt&pepper in a large bowl.

Step 2: If you have longer than 4 hours until it's time to cook, leave out the lime juice at this stage. I left mine to marinate over night and did not add the lime juice until the last 1-2 hours of marinating. Lime juice is acidic, and while it adds great flavor, too much time in the marinade can start to "cook" and dry out the chicken.

Step 3: Coat the chicken in the marinade and leave to marinate for 4-24 hours. If you're leaving it any longer than 4 hours, leave out the lime juice until 1-2 hours before cooking.

Step 4: Heat up your BBQ (or other cooking appliance (see below for specifics). One side direct coal heat, other indirect (no coals), alternatively with a gas BBQ, one side high heat, the other medium/low. Place the chicken over the direct (high) heat for a few minutes.

Step 5: Turn the chicken over and transfer over to the indirect (low heat) side and brush with any remaining marinade (I also mix in a touch of honey for a sweet glaze). Cover the lid and cook until juices run clear and the internal temp reaches 75°C (165°F).

Step 6: Serve up with some fresh chilies and a touch more lime juice. Dig in!

Hint: Leave the chicken to marinade as long as you have time for (up to 24 hours) for a more enhanced flavor. If you are leaving it to marinade for longer than 4 hours, leave out the lime juice until 1-2 hours prior to cooking.

Useful cooking tips for Chili Lime Chicken

Whether you're grilling the chili lime chicken on the BBQ or broiling in the oven, below are some quick tips for getting this recipe perfect to suite your cooking preference.

Coal BBQ - Light your coals using a chimney starter and wait until they’re white-hot (about 15–20 minutes). Set up two zones — one for direct heat and one for indirect. Sear chili lime chicken thighs skin-side down over direct heat for a few minutes, then move to indirect heat and cover the lid. Cook until juices run clear and the internal temp reaches 75°C (165°F).
Gas BBQ - Preheat your gas BBQ on medium-high for about 10–15 minutes. Create two heat zones by turning one burner to high and the other to low or off. Sear the chicken thighs skin-side down over the hotter side, then move to the cooler side, close the lid, and cook through gently. Aim for an internal temperature of 75°C (165°F) before serving.
Oven Grill (Broiler) - Preheat your grill to high and line a tray with foil or use a wire rack over a tray. Place the chicken thighs skin-side up and grill on the middle shelf for 10–12 minutes per side, turning once. Keep an eye on them to avoid burning, and adjust the height if needed. Cook until golden, slightly charred, and the internal temp reaches 75°C (165°F).
Stovetop (if using boneless) - Heat a little oil in a large pan over medium-high heat. Cook the boneless thighs for about 5–6 minutes per side, or until nicely browned and cooked through. Lower the heat slightly if they’re browning too fast. Make sure the internal temperature reaches 75°C (165°F) before serving.

Using different parts of the chicken (or whole)

This recipe calls for 8 on the bone chicken thighs, You can substitute these for different cuts or even a whole chicken.

Boneless and skinless thighs - Same marinating process, less cooking time. Bone in takes around 25-30 minutes in total to cook, boneless is more around 10-15. Be careful not to overcook as this dries out the chicken. Make sure the internal temperature reaches 75°C (165°F) before serving.
Chicken breast - Same marinade and same cooking time as above as long as you butterfly the chicken first.
Whole chicken - Coat the entire chicken in the marinade, including under the skin. Barbequing a whole chicken is very doable and you can see how we did so and tips with this tandoori whole chicken. Alternatively, cook in the oven and make sure the internal temperature reaches 75°C (165°F) before serving.

Storage

Fridge: Store any leftover cooked chicken in an airtight container in the fridge for up to 3 days. Let it cool fully before sealing to keep it fresh.

Freezer: To freeze, place cooled chicken in a freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Top Tip

For maximum flavor without drying out the meat, add the lime juice only in the final hour or two of marinating. This gives you all the zesty punch without the risk of the acid over-tenderising the chicken.

FAQ

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well too. Just reduce the cooking time slightly, especially if using boneless cuts, to avoid drying it out.

Can I make this ahead of time?

Absolutely. Marinate the chicken up to 24 hours in advance (just hold off on the lime juice until the last 1–2 hours), then grill when ready.

What if I don’t have fresh lime?

You can use bottled lime juice in a pinch, but fresh lime gives a brighter, more vibrant flavor. A mix of lemon and lime juice also works well.

Looking for other chicken recipes? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Chili Lime Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

Grill up some tasty Chili Lime Chicken! This recipe offers a simple and flavorful way to enjoy succulent grilled chicken.

Ingredients

8 On the bone chicken thighs
2 tablespoon Olive Oil
2 teaspoon Chili Flakes
1 teaspoon Cayenne Chili Powder
1 teaspoon Paprika Powder
1 teaspoon Oregano
3 cloves Garlic (minced)
1 teaspoon Salt & Pepper
Juice of one lime

Instructions

In a large bowl, mix oil, garlic, chili, oregano, paprika, salt and pepper. If you’re marinating for more than 4 hours, leave out the lime juice for now.
Coat the chicken thighs in the marinade. If marinating overnight (up to 24 hours), add the lime juice only in the final 1–2 hours to avoid drying out the meat.
Preheat your BBQ. For charcoal: create a two-zone fire (one side with coals, the other without). For gas: set one burner to high, the other to medium or low.
Place the chicken skin-side down over the direct (high heat) side for a few minutes to sear and get some char.
Turn the chicken, move it to the indirect (cooler) side, and brush with any leftover marinade (add a little honey for a sweet glaze if you like). Close the lid and cook until juices run clear and internal temp reaches 75°C (165°F).
Finish with fresh chilies and an extra squeeze of lime juice. Then dig in and enjoy that smoky, spicy, citrusy flavor!

Arayes (Lebanese meat-stuffed pitas)

June 26, 2025 By Shannon Leave a Comment

Crispy, packed with flavor and unbelievably easy to make! With just a few simple ingredients you can whip up these Arayes in no time. You just have to try these Lebanese meat-stuffed pitas!

About this recipe:

Arayes are a beloved Middle Eastern street food, pita pockets packed with flavored ground lamb or beef and fried to perfection. The beauty of this dish comes from the flavorful juices that are released when cooking. As the meat cooks, the juices are soaked up by the pita breads and each mouthful is a delight. This recipe shows you how easy it is to make these Lebanese meat-stuffed pitas and pairs it with a fresh and tangy Labneh dip.

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Ingredients

For the Arayes:
Pita breads
Ground lamb or beef
Cumin
Paprika
Cayenne pepper
Ground coriander
Grated onion
Grated garlic
Chopped parsley
Salt to taste
For the dip (Labneh):
Greek yoghurt
Dill
Mint
Olive oil
Lemon

See recipe card for quantities.

Step by step photographs:

Step 1: To a bowl, add your Labneh (Lebanese Yoghurt Dip) ingredients into a bowl.

Ingredients for Lebneh mixed together in a bowl

Step 2: Mix well and refrigerate until needed.

Meat mixture for stuffing the pitas in a bowl

Step 3: Add your ground lamb or beef, grated onion and garlic, spices and chopped parsley into a bowl.

Mixing the meat mixture together in a bowl

Step 4: Use your hands to combine all the ingredients.

Meat mixture mixed together ready to make Arayes

Step 5: Make sure your meat is mixed well.

Meat patted into a patty shape being placed in the pita

Step 6: Use the palm of your hand to spread out a thin layer of your meat mixture. Make it as thin as possible.

Meat flattened into the pita bread in a thin layer

Step 7: Open your pita pocket and carefully place your meat mixture inside. Use your fingertips to spread the meat around, making sure it is covered completely and an even thinness.

Step 8: When you are happy that your meat is spread out evenly, close your pita pocket and press down firmly to seal.

Step 9: Brush your pita with olive oil and fry on a medium-high heat for 3 minutes on each side.

Arayes finished and garnished with parsley and lemon

Step 10: Garnish with parsley, a wedge of lemon and your Labneh dip. Dig in!

Does everything cook properly inside the pita?

The heat from frying the pitas cooks the lamb or beef perfectly inside it. The trick to ensure it is cooked through is to grate your onion and garlic so it is fine enough to cook out the rawness. Then, make sure your meat layer is nice and thin inside the pita!

Substitutions

There are a few substitutions you can do to make these Arayes fit your personal taste, here are a few ideas:

Meat - Use either beef mince or lamb, which ever you have to hand or prefer! I suggest using 15-20% fat and not go for the low fat option as the delicious juices melt all the flavors together and are soaked up by the pitas!
Spices - add half a teaspoon of ground cinnamon and all spice for more traditional flavored Arayes.
Fresh herbs - I chose to use fresh parsley to add to my meat, however you could substitute this for fresh mint and dill. Since the Labneh I serve the Arayes with uses dill and mint, I chose parsley this time.

Variations

These Arayes are so versatile, you can change them up in so many different ways, here are some ideas:

Lamb and beef. - for more bold flavor, why not try a 50/50 mix of lamb mince and beef mince. I suggest using 15-20% fat to add to the flavor.
Spicy - add a teaspoon of chili flakes to your meat mixture for a kick of spice. A teaspoon of harissa paste would also add a delightful spice.
Wraps - If you're short on pita breads but have some wraps to hand then simply fold your wrap in half, press down a thin layer of meat on one side and fold over to seal. Fry up as instructed below.

Equipment

The only slightly specialist part of this dish is achieving the grated onion and garlic. I simply used a cheese grater to finely grate my onion, just be careful with your fingers when you grate the smaller pieces! Then, I used a garlic mincer to achieve super fine garlic for my mince meat.

Storage

Working ahead of time - you can prepare your Arayes as instructed and then refrigerate them before cooking. Simply add to an airtight container and keep in the fridge for 24 hours.
Refrigerating and freezing - Once cooked, transfer to an airtight container and refrigerate for up to 3 days. To return the crisp, fry in a touch of olive oil for 2 minutes on each side or until heated through. To freeze, add to an airtight container and freeze for up to 1 month. To reheat, defrost in the fridge overnight and fry on both sides for 2 minutes or until heated through.

Top Tip

The trick to making the perfect Arayes is to ensure the meat filling is as thin as possible. To fill the pita, the meat should cover the palm and fingers of your hand and be pressed down to about a half centimetre thickness. Use your fingers to spread the meat into a thin even layer inside the pita bread.

FAQ

Can I bake or air fry my Arayes?

Yes you can! Simple bake or air fry at 400F/200C for 15-20 minutes! Its just that easy!

What type of meat works best?

Traditionally, Arayes use lamb mince however beef mince works perfectly and even having a mixture of 50/50 works well. Make sure you use full fat minced meat so the pita can soak up all the delicious juices!

Looking for other recipes like this? Try these:

Recipe

Arayes

Yield: 6

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 6 minutes

Crispy, packed with flavor and unbelievably easy to make! With just a few simple ingredients you can whip up these Arayes in no time.

Ingredients

For the Arayes:
6 Pita breads
1 pound (450g) Ground lamb or beef
1 tablespoon Cumin
1 tablespoon Paprika
½ tablespoon Cayenne pepper
½ tablespoon Ground coriander
1 onion (grated)
3 cloves garlic (minced)
1 tablespoon chopped parsley
Salt to taste
For the dip (Labneh):
1 cup (250g) Greek yoghurt
2 teaspoons fresh Dill
2 teaspoons fresh Mint
1 teaspoon Olive oil
A squeeze Lemon juice

Instructions

To a bowl, add your Labneh (Lebanese Yoghurt Dip) ingredients into a bowl. Mix well and refrigerate until needed.
Add your ground lamb or beef, grated onion and garlic, spices and chopped parsley into a bowl. Use your hands to combine all the ingredients.
Use the palm of your hand to spread out a thin layer of your meat mixture. Make it as thin as possible, around half a centimetre thickness.
Open your pita pocket and carefully place your meat mixture inside. Use your fingertips to spread the meat around, making sure it is covered completely and an even thinness.
When you are happy that your meat is spread out evenly, close your pita pocket and press down firmly to seal.
Brush your pita with olive oil and fry on a medium-high heat for 3 minutes on each side.
Garnish with parsley, a wedge of lemon and your Labneh dip. Dig in!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 460mgCarbohydrates: 39gFiber: 2gSugar: 4gProtein: 15g

3 Ingredient Naan - Flatbread with no yeast

June 24, 2025 By Joe Leave a Comment

This recipe shows you how to get the best fluffy naan bread result using only 3 ingredients. A complete no-fuss recipe that takes no time at all. A perfect accompaniment to a 30 minute curry! Prepare yourself a takeaway in less time than it takes to deliver.

About This 3 Ingredient Naan Bread Recipe

This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.

Did I add salt and sugar? Well yes. I added a teaspoon salt and a tablespoon sugar. You'll need to experiment there to get the flavour you're looking for.

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Ingredients

Self Raising Flour
Full Fat Yoghurt
Baking Powder
OPTIONAL
Salt
Sugar
Melted Butter
Chopped Garlic
Coriander

See recipe card for quantities.

Step by step photographs:

It's very easy to make these 3 Ingredients Naan Breads. No rising time needed.

Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.

Step 2: One spoonful at a time, add the yoghurt and stir to combine.

forming a dough ball for the 3 ingredient naan bread

Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.

Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls.

Step 5: On a flour dusted surface, roll out to your desired thickness of flatbread. Not too thick or thin to allow for even cooking in a frying pan.

Step 6: Heat your non-stick pan over a med-high heat for a couple of minutes. Dry fry (or brush the pan with oil) and cook for 2-3 minutes on one side, checking regularly . Flip over and toast the other side for 1 minute.

3 ingredient flatbreads Topped with garlic and coriander

Step 7: Brush with melted butter, chopped coriander and garlic if you like. Enjoy! Delicious fluffy naan bread.

Step 8: Prefer a thinner, crispier naan? Here's the result of making 8 naans from the same dough!

Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.

Roughly 1-1 ratio

This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!

Variations

There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give one of the below options a try and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.

Chilli Cheese Naan - Mix grated cheese (like cheddar or mozzarella) with finely chopped green chillies. Once you’ve rolled out the dough, sprinkle the filling over half, fold it over like a calzone, press the edges, then roll it out gently again before cooking.
Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.

Equipment

Non-stick frying pan – for easy, even cooking

Rolling pin – to roll the dough out nice and thin

Pastry brush – for brushing melted butter or ghee on top

Storage

To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.

To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.

Top Tip

A dry, hot pan is the key to getting your naans perfectly cooked. It's vital if you want those lovely air bubbles!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these 3 ingredient naans:

Recipe

3 Ingredient Naan Bread

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

Learn how to make 3 ingredient naan bread that is fluffy and quick to prepare. Perfect side for any curry!

Ingredients

2 cups (about 240g) self raising flour
2 cups (about 490g) full fat yoghurt
1 teaspoon baking powder
OPTIONAL
1 teaspoon salt
2 tablespoon olive oil
2 tablespoon melted butter
3 garlic cloves (finely chopped)

Instructions

Sieve the flour and baking powder into a large bowl. Add the salt (if using) and the yoghurt one spoonful at a time, stirring to combine until it forms a rough dough. Knead lightly to bring it all together into one smooth ball. The dough will be quite sticky but that's fine at this point.
Divide the dough into 4 larger balls or up to 8 smaller balls, depending on how big you want your naans.
If you have time, cover the dough balls with a clean tea towel and let them rest for 20–30 minutes. This helps relax the gluten and makes rolling easier, but you can skip this step if you’re short on time.
Roll each dough ball out to your desired thickness, not too thick or thin, so it cooks evenly in the pan. Heat a non-stick pan over medium-high heat for a couple of minutes. Dry fry (or lightly brush with oil) each naan for 2–3 minutes on one side, checking regularly. Flip and cook the other side for about 1 minute until golden and cooked through.
If you like, you can brush the hot naan with melted butter mixed with chopped coriander and garlicServe warm and enjoy your fluffy, homemade naan bread! These are great dipped into a hot curry or used as wraps.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 1574mgCarbohydrates: 55gFiber: 2gSugar: 8gProtein: 12g

Roasted Chickpea Salad

June 23, 2025 By Jennifer Leave a Comment

Hearty, crunchy and so moreish! This Roasted Chickpea Salad is so easy to make, filled with honey halloumi, crispy chickpeas and creamy tahini dressing. Its the perfect side salad for so many of your favorite dishes!

About this recipe:

You can easily add protein to your salads without having to cook any meat! This recipe shows you how simple it is to create a vibrant, balanced salad with only a few ingredients. You won't be eating boring, bland salads ever again when you see how easy it is to crisp up your chickpeas, create a gorgeous, creamy dressing and cook up sticky honey halloumi with a chili kick! You just have to try this Roasted Chickpea Salad!

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Ingredients

For the roasted chickpeas:
Chickpeas, drained
Smoked paprika
Garlic powder
Salt to taste
For the Halloumi:
Olive oil
Halloumi, diced
Honey
Chili flakes
For the salad:
Spinach
Cucumber
Avocados
Red onion
Dried cranberries
Parsley
For the dressing:
Olive oil
Lemons juice
Black pepper & salt
Tahini

See recipe card for quantities.

Step by step photographs:

Step 1: To a bowl, add your drained chickpeas, paprika, garlic powder and salt. Mix.

Step 2: Place in your air fryer or in a preheated oven at 400F/200C for 20 minutes.

Step 3: To a pan on a medium heat, add your olive oil and fry your halloumi until slightly golden. Add your honey and chili flakes and turn the heat up to medium-high. Fry until crispy.

Step 4: In a bowl, mix together all the dressing ingredients. Taste and add more lemon juice or salt and pepper depending on your preference.

Tossed chickpeas, halloumi and dressing in a bowl

Step 5: To a salad bowl, add your spinach, cucumber, avocados, red onion, dried cranberries and parsley. Mix in your roasted chickpeas and honey halloumi. Drizzle over your dressing.

Step 6: Give it a good mix to combine all the ingredients. Dig in!

Substitutions

Just like any salad, the choice of vegetables is up to you! Make this salad your own by making a few substitutions, here are some ideas:

Protein - of course this salad wouldn't be a chickpea salad without the chickpeas, but if you wanted an alternative that packs a lovely crunchy why not swap out the chickpeas of edamame.
Cheese - the texture of the halloumi works perfectly with this salad, however if you have any left over paneer it will work in this salad too!

Variations

This salad uses a creamy tahini dressing that compliments the nuttiness of the chickpeas, however there are some other dressings that will also work well. Here are a few ideas for your Roasted Chickpea Salad:

Lemon yoghurt dressing - swap the creaminess of the tahini with 3 tablespoons of Greek yoghurt. This will make a tart but creamy dressing.
Balsamic tahini dressing - add a tablespoon of balsamic vinegar and a teaspoon of maple syrup to your dressing for a delicious savoury/sweet dressing.

What can I serve Roasted Chickpea Salad with?

You can easily make this recipe a main meal by pairing it with flat bread, pitas or even this homemade garlic bread. Here are some main meals we would pair this salad with:

Mediterranean grilled fish - follow our Mediterranean fish recipe to pair with this roasted chickpea salad for a healthy, protein filled meal.
Ribeye steaks - follow our Ribeye Steak recipe and pair it with this chickpea salad for a high protein feast.
Chicken and asparagus - this chicken and asparagus recipe will be the perfect main course to compliment your chickpea salad.

Storage

If you have already mixed your salad components and the dressing then store in an airtight container and transfer to the fridge. Good for 2 days.

If preparing ahead of time, keep the salad, dressing, chickpea and halloumi ingredients separate and store in the fridge for up to 4 days. Combine when ready to serve.

Top Tip

For the perfect roasted chickpeas, pat them dry before adding the spices. This will ensure they crisp up beautifully in the oven or air fryer by removing excess moisture.

FAQ

How do I keep the chickpeas crispy in the salad?

Add them just before serving. Once tossed with dressing or left to sit in the salad, roasted chickpeas will soften. To maintain crunch, keep them separate until you're ready to eat.

Can I use canned chickpeas?

Absolutely. Just drain, rinse, and dry them thoroughly before roasting.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Roasted Chickpea Salad:

Recipe

Roasted Chickpea Salad

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Hearty, crunchy and so moreish! This Roasted Chickpea Salad is so easy to make, filled with honey halloumi, crispy chickpeas and creamy tahini dressing.

Ingredients

For the chickpeas:
2 cups (350g) chickpeas, drained and patted dry
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt to taste
For the halloumi:
1 tablespoon olive oil
1 cup (250g) halloumi, diced
2 tablespoon honey
1 teaspoon chili flakes
For the salad:
4 handfuls spinach, roughly chopped
2 cups (250g) cucumber, diced
2 avocados, roughly chopped
½ red onion, diced
1 cup (120g) dried cranberries
Small bunch of parsley, chopped
For the dressing:
2 tablespoons olive oil
juice of 2 lemons
black pepper & salt, to taste
1 tablespoon tahini

Instructions

Coat the chickpeas generously with the smoked paprika and garlic powder, season with sea salt. Ensure they're thoroughly coated, then roast in the air fryer or oven at 400F/200°C for 20 minutes.
In a non-stick pan, add the olive oil and cook the halloumi on a medium heat until it turns a light brown color. Add in the honey and chili flakes. Continue frying on a medium-high heat, until the halloumi becomes more golden and crispy.
To make the dressing, whisk the olive oil, lemon juice, tahini, salt and pepper. Try it and adjust to taste.
Finally, combine all the salad components then drizzle with the dressing. Mix well before serving. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 379mgCarbohydrates: 38gFiber: 11gSugar: 20gProtein: 6g

Italian Chicken (Pollo allo Scarpariello)

June 22, 2025 By Jennifer Leave a Comment

Incredible aromas that bring everyone to the table. This Italian Chicken recipe is the perfect cosy family dinner or weekend treat.

This recipe is a true rustic Italian Chicken dish, known as Pollo allo Scarpariello, bringing packs of bold, comforting flavor. Simple and hearty food at its best.

Finished Italian chicken in a bowl with garlic bread

About this recipe

This version of Pollo allo Scarpariello is a simplified take on Southern Italian classic. A delicious balance of savory, tangy and slightly sweet.

In this recipe , everything is cooked all in one pan, starting on the hob and finishing in the oven. This helps all the ingredients come together to createw a rich flavor-packed sauce, perfect for soaking up with a crusty garlic bread or serving ontop of some creamy mashed potato

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Ingredients

Skin-on chicken thighs
Italian sausage
Vegetable oil
garlic
pickled cherry peppers
onion
bell pepper
fresh sage leaves
dry white wine
Chicken stock
Sugar
Salt and pepper

See recipe card for quantities.

Instructions

Follow the step-by-step instructions as you go. See just how easy it is to prepare this one pot Pollo allo Scarpariello!

Step 1: Using an oven-proof dish, add the oil to the pan over a med-high heat and brown the sausages. Remove and set aside.

Step 2: Salt and pepper the chicken then add to the pan skin side down. Fry until crisp and golden (5 minutes) then flip and brown slightly for a few more minutes.

cooked chicken plated up for italian chicken

Step 3: Set aside the chicken. It will not be cooked through yet as it will cook in the sauce in a later step.

Step 4: Add a touch more oil (if needed) to the pan and add the onions and peppers. Stir and mix whilst deglazing your pan. Cook for roughly 7 minutes until softened.

Step 3: Add the spices to the dish, give it a stir then add the cherry peppers and their liquid as well as the wine and stock. Cook over a medium heat for 10 minutes to allow the liquid to reduce and thicken slightly.

Step 4: Return the sausages to the pan and continue simmering to reduce and thicken the liquid (5 minutes)

Step 3: Now add the cooked chicken and spoon the sauce over the chicken. Place the chicken skin side up and transfer the dish to the oven for 30 minutes (350F/175C)

Step 4: Serve up and enjoy with crusty bread to soak up that delicious sauce. Also pairs beautifully with creamy mashed potatoes

Hint: This dish is super easy to prepare but you don't want to rush any of the key parts to making this absolutely delicious. Take time browning the sausages and the chicken to give them a golden crust. It also helps deepen the flavor as it builds tup those delicious browned bits (fond) at the bottom of the pan.

Substitutions

Here are some useful substitutions that may help fit a certain diet. We always recommend making our recipe your own so you can add them to your weekly family favorites.

For a lighter version - This recipe is already considered healthy but to make it even healthier, instead of pork Italian Sausages, go for a chicken or turkey sausage. They're lower in fat whilst keeping that herby, savory flavor.
For a Low Carb or Keto Diet - Skip the white wine and/or the sugar. Instead use extra chicken broth with a splash of white wine vinegar or lemon juice.
Vegetarian - You could replace the chicken and sausage for a meaty mushroom and plant-based sausage. Still pan-fry for a rich browning before cooking the sauce.

Variations

Spicy - add 1-2 tablespoon of Calabrian chilli paste (Italian Chilli) when adding the garlic.
Lemon and Herb - Swap the cherry peppers for sliced preserved lemon or fresh lemon zest and juice.
Mediterranean Olive- Add a handful of pitted green or black olives with the onions and peppers. The briny richness pairs beautifully with the wine and sausage for a rustic Southern Italian twist.

Do You love bold Italian Flavors? You might like to try this Chicken Fettuccini Alfredo

Storage

To Refrigerate: Let the dish cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days—reheat gently on the stove or in the microwave.

To Freeze: Cool fully, then portion into freezer-safe containers or bags (removing as much air as possible). Freeze for up to 3 months; thaw in the fridge overnight before reheating.

Top Tip

For the crispiest skin and richest flavor, always brown the chicken skin-side down without moving it for 5–7 minutes—this locks in flavor and gives that perfect golden crust.

FAQ

Can I make this ahead of time?

Yes! This dish actually tastes even better the next day. Store it in the fridge and reheat gently on the stove to preserve the texture of the chicken.

What kind of wine should I use?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best, nothing too sweet.

Do I have to use cherry peppers?

Cherry peppers give the dish its classic tangy heat, but you can substitute with banana peppers, pepperoncini, or even roasted red peppers for a milder flavor.

Looking for other Italian Recipes like this? Try these:

See more Italian →

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Italian Chicken (Pollo allo Scarpariello)

Yield: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Enjoy a delicious Italian Chicken dish that combines savory, tangy, and sweet flavors in a one-pan recipe everyone will love.

Ingredients

8 bone-in, skin-on chicken thighs
1 tablespoon vegetable oil
6 Italian sausages (hot or sweet, your choice)
8 cloves garlic, chopped
8 hot or sweet pickled cherry peppers, thinly sliced
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 tablespoons fresh sage, finely minced
8 hot or sweet pickled cherry peppers, halved (additional to the sliced ones)
¼ cup pickling liquid from the jar of cherry peppers
1 cup dry white wine
1 cup chicken broth
2 tablespoons sugar
Salt and freshly ground black pepper, to taste

Instructions

Preheat your oven to 350°F (175°C).
In an oven-proof dish or Dutch oven, heat the vegetable oil over medium-high heat.
Add the whole Italian sausages and cook until well browned on all sides, about 8 minutes.
Remove the sausages and set aside to rest.
Season the chicken thighs with salt and pepper. Place them skin-side down in the same pan and fry for about 5 minutes, until the skin is golden and crisp. Flip and cook the other side for another 2–3 minutes. Remove and set aside.(The chicken will finish cooking in the oven later.)
If needed, add a bit more oil to the pan. Add the onions and both bell peppers, and stir well, scraping up any browned bits from the bottom. Cook for about 7 minutes, until softened.
Stir in chopped garlic, herbs and spices . Cook for 1 minute, then add the sliced and halved cherry peppers, along with ¼ cup of their pickling liquid, the dry white wine, and the chicken stock. Simmer over medium heat for 10 minutes, letting the liquid reduce and thicken slightly.
While the sauce reduces, slice the cooked sausages into bite-sized pieces.
Return the sliced sausage to the pan and stir. Simmer for another 5 minutes to deepen the flavor.
Place the chicken thighs skin-side up into the pan, spooning some of the sauce over them.
Transfer the dish to the preheated oven and bake uncovered for 30 minutes, until the chicken is cooked through and the skin is crisp.
Serve hot with crusty bread to soak up the sauce, or alongside creamy mashed potatoes.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 614Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 107mgSodium: 1205mgCarbohydrates: 24gFiber: 2gSugar: 15gProtein: 31g

30 Minute Chicken Chasni

June 21, 2025 By Dan Leave a Comment

If you’ve ever been to a British curry house and wanted something a little milder but still packed with flavour, chances are you’ve come across Chicken Chasni. This bright, tangy, and slightly sweet dish has become a firm favourite for curry lovers across the UK – especially those who don’t want too much heat but still want something deliciously different. My new 30 Minute Chicken Chasni is a great place to start!

In this post, I’ll show you how to whip up a 30-minute Chicken Chasni at home – the perfect weeknight meal when you want a curry in a hurry. We'll also cover the background of the dish, what equipment you'll need, and how to store any leftovers (if there are any!).

What is Chicken Chasni?

Chicken Chasni is a relatively modern creation, believed to have originated in the Glasgow curry scene in the 1990s. It was created to suit British palates looking for something similar to sweet and sour chicken – but with that unmistakable Indian twist. Unlike more traditional Indian curries, Chasni is mild, sweet, and tangy, often made with ketchup, mint sauce, mango chutney, and a dash of vinegar or lemon/lime juice for that characteristic sharpness.

Its vibrant red colour, glossy sauce, and creamy texture make it a favourite among kids and adults alike. You won’t find Chasni on menus in India – it’s very much a British curry house invention, much like Chicken Tikka Masala.

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Ingredients

Just like most curries, this 30 minute chicken chasni does have a lot of ingredients. That alone does not make it difficult to make! Get everything ready before you start cooking. It's much easier that way,

Chicken breasts – skinned and cut into bite sized pieces
Garlic and ginger paste
Vegetable oil
Onions, roughly chopped
Garlic and ginger paste
Ground cumin
Paprika or Kashmiri chilli powder
Ground turmeric
Curry powder
Passata
Chicken stock or water
Mango chutney
Mint sauce
Ketchup
Double (heavy) cream
Salt and pepper to taste
Chopped coriander

See recipe card for quantities.

Step by step photos.

Check out my step by step photos of making 30 minute chicken chasni to see just how easy it is.

Step 1: In a mixing bowl, stir the chicken together with the garlic and ginger paste, salt and the juice of one lime. Leave to marinate for 30 minutes or up to 4 hours. If in a rush, you can go straight to cooking.

Step 2: Blend the onions into a smooth paste and set aside.

Frying the chicken pieces in ghee in a pan.

Step 3: When ready to cook, heat 1 tablespoon ghee or oil in a pan. When bubbly hot, add the chicken and fry for 4 minutes on one side. Then flip it over and cook the other side for 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked through at this stage.

Step 4: Add 2 tablespoon ghee or oil to the same pan and pour in the blended onions. Fry, stirring regularly for about 5 minutes or until the onions are just turning a light brown.

Adding the spices and garlic and ginger paste to the pan.

Step 3: After about 5 minutes, stir in the garlic and ginger paste and fry for about 30 seconds. Then add the chilli powder, turmeric, cumin and curry powder.

Adding the passata and stock to the pan.

Step 4: Stir in the passata and stock or water and bring to a simmer. Stir it all well to combine.

Adding the mango chutney, ketchup and mint sauce and continue simmering.

Step 3: Add the mango chutney, ketchup and mint sauce and stir it all well to combine.

Adding the chicken to the sauce in the pan.

Step 4: Stir in the chicken make sure you push it right into the sauce. Cover the pan and simmer over a medium heat for 10 minutes.

Step 3: Remove the lid and cook the sauce down to your preferred consistency. Then stir in the cream. You can add as little or as much cream as you like. Season with salt to taste.

30 Minute chicken chasni in a serving bowl.

Step 4: Serve your chicken chasni with rice. Garnish with the coriander (cilantro) and don’t forget the lime wedges which can be squeezed over the curry at the table.

Can you really make this chicken chasni in 30 minutes?

Absolutely! The key to a fast curry is good preparation and high heat cooking. With a few smart shortcuts – like using pre-cooked chicken (or chicken breast that cooks quickly), store-bought chutneys, and a well-seasoned pan – you can pull this together in under half an hour. And it tastes just as good (if not better) than a takeaway.

Tips and Variations

Make it vegetarian: Swap the chicken for paneer, tofu, or mixed vegetables.

Creamy or dairy-free: You can use coconut milk instead of cream for a dairy-free version.

Add a fruity touch: Stir in a spoonful of pineapple chunks or dried apricots for extra sweetness and texture. You won't find this in many chasnis but this is your chasni so do what you like.

Spice it up: Add more chili powder or fresh green chilies if you like a bit of heat.

Equipment

You don’t need anything fancy to make this recipe, but here’s what helps:

Small bowl – to mix your sauce ingredients

Large non-stick frying pan or sauté pan – for fast, even cooking

Chopping board and sharp knife – for prepping your chicken and onions

Measuring spoons and jug – to keep things precise

Wooden spoon or spatula – to stir without scratching your pan

Blender (optional) – if you want a super smooth sauce

Storage

Got leftovers? Here’s how to store your Chasni like a pro:

Tip: If you're planning to freeze it, avoid adding cream before freezing. Stir it in fresh when you reheat for the best texture.

Fridge: Store in an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of water or cream if it thickens too much.

Freezer: This curry freezes well for up to 2 months. Defrost overnight in the fridge and reheat thoroughly before serving.

Top Tip

Make ahead: Like most curries, this 30 minute chicken chasni will be even better the next day. So make it, put it in your fridge and let those flavours develop.

FAQ

Does this 30 Minute Chicken Chasni taste like the real thing?

Yes! As long as you use the freshest ingredients and take the time to marinate the meat, you might even find it's better! Remember, most takeaway food is prepared with economy and ease in mind. Use the best and you will get the best.

Do you need a base sauce for this recipe?

Nope! This 30 Minute Chicken Chasni requires no base sauce and is cooked all in the same pan!

Can I Make this recipe spicier?

Absolutely. Traditional chasni is quite mild, but you can add extra chilli powder or fresh green chillies if you want a bit more heat.

Looking for other recipes like this? Try these:

Pairing

More side dishes on the way! This 30 minute chicken chasni goes great with...

Easy Basmati Rice

Recipe

30 Minute Chicken Chasni

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Make a delicious 30 minute chicken chasni that is bright, tangy, and perfect for curry lovers seeking milder flavors.

Ingredients

800g chicken breasts – skinned and cut into bite sized pieces
1 teaspoon salt
Juice of one lime
1 tablespoon garlic and ginger paste
3 tablespoons vegetable oil
2 onions, roughly chopped
2 tablespoon garlic and ginger paste
1 teaspoon ground cumin
1 teaspoon paprika or Kashmiri chilli powder
½ teaspoon ground turmeric
1 tablespoon curry powder
250ml (1 cup) passata
250ml (1 cup) chicken stock or water
3 tablespoons mango chutney
2 tablespoons mint sauce
3 tablespoons ketchup
200ml (¾ cup) double (heavy) cream
Juice of two limes
Salt and pepper to taste
3 tablespoons fresh chopped coriander

Instructions

In a mixing bowl, stir the chicken pieces together with the 1 tablespoon garlic and ginger paste, one teaspoon salt and the juice of one lime until the chicken is completely coated. Allow to marinate for 30 minutes or up to 4 hours. You can also just go straight to cooking if time is an issue.
Blend the onions until you have a smooth onion paste and set aside.
When ready to cook, heat 1 tablespoon ghee or oil in a frying pan over a medium-high heat. When bubbly hot, add the marinated chicken in one layer and fry on one side for 4 minutes. Then flip the chicken pieces over to fry the other side for 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked through at this point.
Add two tablespoon ghee or oil to the pan over a medium-high heat. When bubbly hot, stir in the blended onions and fry over a medium heat for about 5 minutes. They should look cooked but not be turning brown,
Add the garlic and ginger paste and stir it into the onion mixture for about 30 seconds.
Then, stir in the chilli powder, turmeric, cumin and curry powder. Pour in the passata and chicken stock or water and bring to a simmer. Stir in the mango chutney, ketchup and mint sauce and return the chicken to the pan and cover to simmer over a medium heat for 10 minutes.
Remove the lid and continue simmering over a medium-high heat to thicken the sauce to your preferred consistency. Stir in some or all of the cream to taste.
Season with salt, also to taste and garnish with the chopped coriander (cilantro). Serve hot over rice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 614Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 172mgSodium: 1263mgCarbohydrates: 35gFiber: 4gSugar: 22gProtein: 66g

30 Minute Chicken Vindaloo

June 20, 2025 By Dan Leave a Comment

When people think of vindaloo, they usually think spicy curry! That's true but when you make your own vindaloo, like this 30 minute chicken vindaloo, you are in control of how spicy or mild you make it. This is a curry house version of vindaloo and not to be mistaken with the authentic Goan pork vindaloo on my other blog that is also not to be missed.

30 minute chicken vindaloo in a serving bowl next to rice.

About this recipe.

This 30 minute chicken vindaloo is similar to the 30 minutes vindaloo in my cookbook The Curry Guy One Pot. It’s a bit different in that you blend the onions before adding them. There is more than one way to get from A to B.

In this method, you can easily do all the blending before you start cooking. This is an authentic Indian technique which works really well and is similar to the way I cooked the Butter Chicken in my book The Curry Guy BBQ.

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Ingredients

As with many curries, this 30 minute chicken vindaloo has a lot of ingredients in it. Get them prepared and ready before you start cooking. It’s much easier that way. When it comes to the chillies and chilli powder, follow the recipe for a good spicy vindaloo or adjust these to taste. There’s no point making a curry so hot no one will eat it!

Boneless and skinless chicken thighs or breasts
FOR THE MARINADE
Garlic and ginger paste
Kashmiri chilli powder
Ground turmeric
Salt
Juice of one lime
FOR THE CURRY
Ghee or rapeseed (canola) oil
Green cardamom pods
Star anise
Indian bay leaf
Green bird’s eye chillies
Scotch bonnet chillies, finely chopped
Onions
Salt
Garlic and ginger paste
Ground cumin
Ground coriander
Paprika
Garam masala
Ground black pepper
Madras curry powder
Sugar (more or less to taste)
Passata
Chicken stock or water
Potato
White distilled vinegar
Kasoori methi (dried fenugreek leaves)
Salt to taste
Limes to serve
Coriander (cilantro)

See recipe card for quantities.

Instructions

Below you will find my step by step photos of when I made this 30 minute chicken vindaloo. You can, however prepare and cook things at a time that is convenient to you. Blend the onions a day before serving, for example or get the chicken cooked.

Mixing the chicken with the marinade ingredients in a bowl.

Step 1: Mix the chicken with the marinade ingredients until completely coated. Leave for 30 minutes to 4 hours. You can go straight to cooking if time is an issue.

Step 2: Fry the chicken in one layer for 4 minutes in ghee or oil over a medium-high heat. Then flip it over to cook for another 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this point.

Infusing the whole spices in ghee in the pan.

Step 3: Using the same pan, heat 2 tablespoon ghee or oil over a medium-high heat. Stir in the cardamom pods, cinnamon stick, star anise and Indian bay leaf to infuse in the oil for about 30 seconds.

Stirring the chopped chillies into the hot ghee.

Step 4: Add the chopped chillies and fry for about 3 minutes, stirring regularly.

Blending the onions into a smooth paste.

Step 3: Blend the onions into a smooth paste. This can be done before you start cooking if more convenient.

Step 4: Stir the blended onions into the chillies and spices in the pan and fry, stirring regularly for about 7 minutes to soften or until they begin to turn a golden brown.

Stirring the passata and the stock into the pan.

Step 3: Stir in the ground spices and sugar and then add the passata and the stock or water and bring to a simmer.

Returning the chicken to the pan to simmer and cook through.

Step 4: Return the chicken to the pan and stir to coat with the simmering sauce. Cover the pan and let it simmer over a medium heat for about 10 minutes.

Stirring in the potatoes, vinegar, kasoori methi and salt to taste.

Step 3: Add the cooked potatoes, if using. Then stir in the vinegar, kasoori methi and salt to taste.

Step 4: Garnish with coriander and sliced chillies if you like.

Substitutions

For that famous curry house chicken vindaloo flavour, I recommend using the ingredients above and in the recipe card below. You can, however substitute other ingredients to suit your dietary needs or to use up leftovers in the fridge.

Try lamb or beef - Any protein can be used to make this vindaloo. You might like to try lamb or beef. If so, cut it quite small so that it becomes tender fast. I did this in my 30 Minute Lamb Rogan Josh recipe if you want to have a look.

Vegetarian - Why not replace the chicken for cubed paneer? simply follow the steps in this recipe and brown the paneer in the pan instead of the chicken. You can even marinate it in the same way! You might also like to add additional vegetables to bulk it up. Try mushrooms, sliced bell peppers, courgettes (zucchini) or cubed squash.

Use Different Chillies - In the recipe I use finger chillies and scotch bonnet chillies. The finger chillies aren't really hot but the scotch bonnet are. If you don't want a really spicy vindaloo, I recommend not using the scotch bonnet chillies. You could add more finger chillies if you like as a substitute or keep the chillies to a minimum for a milder curry.

Seafood - Prawns work really well in a vindaloo as does any meaty fish like cod, halibut or swordfish. When adding seafood, add it right at the end of cooking when your sauce is seasoned and cooked to your liking. If you add prawns too soon, they will overcook and become rubbery. Meaty fish will break apart when added too soon.

Equipment

You don't need any special equipment to make this 30 minute chicken vindaloo. Just a good sturdy pan or wok will do the job.

You will need a blender to blend the onions into a paste. A chefs knife might also come in handy.

Storage

Curries like this 30 Minute Chicken Vindaloo actually taste better the next day. So feel free to make it a day or two ahead of serving.

Fridge:
Store cooled vindaloo in an airtight container and eat within 2–3 days. Reheat on the hob or microwave until piping hot. Reheating on the hob (stove) is my preferred method. To do this, heat it up gently over a medium heat until hot.

Freezer:
Freeze cooled rogan josh in a sealed container for up to 3 months. Defrost in the fridge overnight or reheat from frozen on the hob or in the microwave until steaming hot.

Top Tip

Don't be silly with the chillies! Yes, I know... vindaloo is famous for being a very hot curry. I love it but most of my family doesn't when I make it too hot. Go easy on the chillies and chilli powder if you aren't sure how hot it will be. You can always add more at the end of cooking if you find it too mild.

FAQ

Can I use tandoori chicken tikka instead?

Of course! This is a 30 minute recipe so I kept the work to a minimum. If you make tandoori chicken tikka, you can add that instead. It will add a delicious layer of flavour.

How spicy is this vindaloo?

It shouldn't blow your head of but it is spicy. It's nowhere near as spicy as some curry house style vindaloos but you can easily adjust the chillies and chilli powder to make it as spicy or mild as you like.

Looking for other recipes like this? Try these:

Pairing

More sides on the way! This 30 minute chicken vindaloo goes great with...

Easy Basmati Rice

Recipe

30 Minute Chicken Vindaloo

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

You're going to get a restaurant quality chicken vindaloo with this recipe. Instead of using a base sauce as is done in restaurant style curries, you are going to use more authentic methods to make a vindaloo. The spice level can easily be adjusted to taste.

Ingredients

800g boneless and skinless chicken thighs or breasts, cut into bite sized pieces
FOR THE MARINADE
2 tablespoon garlic and ginger paste
2 tablespoon Kashmiri chilli powder
½ teaspoon ground turmeric
1 teaspoon salt
Juice of one lime
FOR THE CURRY
3 tablespoon ghee or rapeseed (canola) oil
6 green cardamom pods
2 star anise
1 Indian bay leaf
2 green bird’s eye chillies, finely chopped
2 scotch bonnet chillies, finely chopped
2 onions, roughly chopped
1 teaspoon salt
2 tablespoon garlic and ginger paste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon ground black pepper
1 tablespoon Madras curry powder
1 teaspoon sugar (more or less to taste)
250g ( 1 cup) Passata
250ml (1 cup) chicken stock or water
1 potato, peeled and cut into bite sized pieces and boiled until cooked through (optional)
2 tablespoon white distilled vinegar
1 teaspoon kasoori methi (dried fenugreek leaves)
Salt to taste
2 quartered limes to serve
3 tablespoon coriander (cilantro) finely chopped

Instructions

In a mixing bowl, stir the chicken pieces together with the 2 tablespoons garlic and ginger paste, one tablespoon Kashmiri chilli powder, ½ teaspoon ground turmeric and 1 teaspoon salt until the meat is completely coated. Allow to marinate for 30 minutes or up to 4 hours. You can also just go straight to cooking if time is an issue.
Blend the onions until you have a smooth onion paste and set aside.
When ready to cook, heat 1 tablespoon ghee or oil in a frying pan over a medium-high heat. When bubbly hot, add the marinated chicken in one layer and fry on one side for 4 minutes. Then flip the chicken pieces over to fry the other side for 4 minutes. Transfer to a plate and set aside.
Add two tablespoon ghee or oil to the pan and stir in the star anise, cardamom pods and Indian bay leaf, if using. Allow these ingredients to infuse into the oil or ghee for about 30 seconds and then stir in the chopped finger chillies and scotch bonnet chillies. Fry for another minute, stirring continuously, being very careful not to burn the spices.
Now pour in the blended onions and fry for about 7 minutes, stirring regularly until the onions are turning a golden brown.
Add the garlic and ginger paste and stir it into the onion mixture for about 30 seconds.
Add the ground spices and sugar and stir well to combine before pouring in the passata and chicken stock or water.
Bring it all to a steady simmer and then return the chicken to the pan. Cover and simmer over a medium heat for 10 minutes.
After 10 minutes, lift the lid and add the vinegar and cooked potatoes, if using. Over a medium-high heat, reduce the sauce down to thicken to your personal preference.
To finish, add the kassori methi (dried fenugreek leaves) by rubbing them between your fingers over the sauce. Try a mouthful and adjust the flavours to taste. You can always add more chilli powder for a spicier sauce. Just let it simmer in the sauce for a couple of minutes.
Season with salt to taste.
Serve hot with lime wedges that can be added to taste at the table and garnish with the chopped coriander.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 837Total Fat: 48gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 289mgSodium: 3394mgCarbohydrates: 33gFiber: 7gSugar: 11gProtein: 62g

30 Minute Chicken Pathia

June 18, 2025 By Dan Leave a Comment

If you’ve ever visited a British curry house, there’s a good chance you’ve seen Chicken Pathia on the menu. This curry isn’t as famous as tikka masala or madras, but it holds a special place in the hearts of curry lovers who crave bold flavours. A perfect blend of sweet, sour, and spicy, Chicken Pathia is easy to prepare and tastes amazing!

In this blog post, I’ll walk you through how to make a curry house Chicken Pathia curry in just 30 minutes. It's perfect for a weeknight dinner or weekend treat.

30 Minute Chicken Pathia on a serving plate next to rice and naans.

About this 30 minute chicken Pathia recipe.

I have no idea where you keep your ingredients and how quickly you can get your hands on them. So by 30 minutes, we are talking cooking time. I keep all my spices labelled and can get to them quickly, so for me, it only takes about 5 minutes to get everything ready.

The cooking time of this famous sweet and sour curry can probably be done in about 20 minutes. It's really that fast!

I have used a very simple marinade for the chicken but you could pimp it up some and try the tandoori chicken tikka I used in this butter chicken. It adds another delicious layer of flavour.

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Ingredients for 30 Minute Chicken Tikka Masala

There are quite a few ingredients in this chicken Pathia. Get them all measured out and ready before you start cooking and it's a breeze.

Ingredients for the recipe on a counter top.

Ghee or rapeseed (canola) oil
Boneless, skinless chicken thighs or breasts
Turmeric
Salt
FOR THE PATHIA SAUCE
Onions
Rapeseed (canola) oil or ghee
Garlic and ginger paste
Garam masala or curry powder
Kashmiri chilli powder
Sugar
Passata
Chicken stock or water
Mango chutney
Tamarind concentrate
Kasoori Methi (dried fenugreek leaves)
Lemon juice
Fresh coriander (cilantro)
Salt to taste

See recipe card for quantities.

Step by step photos.

Check out my step by step photos to see just how easy it is to make this 30 Minute Chicken Pathia! You could skip the marinated chicken and just fry up some chicken pieces or use leftover chicken.

Step 1: Mix the chicken with the salt and turmeric and set aside. You can leave it to marinate for a while if you like. When ready to cook, heat 1 tablespoon ghee or oil in a pan. Cook in one layer for 4 minutes and then flip to fry for another 4 minutes. Transfer to a plate and set aside. The chicken may not be completely cooked at this point.

Frying the chopped onions and red chilli in a pan.

Step 2: Add the chopped onion and chilli to the pan and fry for about 3 minutes or until still crisp but just starting to cook through. Transfer to a plate and set aside.

Step 3: Blend the remaining onions to a smooth paste.

Adding the blended onion paste to ghee in a hot pan.

Step 4: Add two tablespoons ghee or oil to the pan and fry the onion paste for about 10 minutes over a medium heat, stirring regularly.

Adding the garlic and ginger paste to fry for 30 seconds and the stirring in the chilli powder, garam masala and sugar.

Step 5: Stir in the garlic and ginger paste and fry for an additional 30 seconds and then add the ground almonds, curry powder or mixed powder, paprika, tandoori masala, cumin, ground coriander and sugar. Stir well to combine.

Step 6: Pour in the passata and half of the stock or water and bring it to a simmer.

The chicken stock and passata in the pan.

Step 7: Bring it all to a simmer and then stir in the chicken pieces.

Step 8: Coat the chicken with the sauce. Cover and simmer over a medium heat for about 8 minutes.

Adding the tamarind concentrate, mango chutney and optional red food colouring to the pan.

Step 9: Continue simmering to thicken the sauce to your liking. Then stir in the mango chutney, tamarind concentrate and red food colouring, if using. It is optional!

Returning the chopped fried onions and chillies to the pan and adding kasoori methi and lemon juice to taste.

Step 10: Coat the chicken with the sauce. Cover and simmer over a medium heat for about 8 minutes.

Chicken Pathia on a serving plate with rice.

Step 10: Season with salt to taste and adjust the other ingredients if needed. Serve with white rice and/or naans.

Substitutions

For the authentic curry house pathia flavour, I recommend using the ingredients above and in the recipe card below. You can, however substitute other ingredients to suit your dietary needs or to use up leftovers in the fridge.

Vegetarian - Why not replace the chicken for cubed paneer? simply follow the steps in this recipe and brown the paneer in the pan instead of the chicken. You can even marinate it in the same way! You might also like to add additional vegetables to bulk it up. Try mushrooms, sliced bell peppers, courgettes (zucchini) or cubed squash.
Use plain Chicken - In the recipe I explain how to make a good tandoori chicken marinade for the chicken. If time is an issue, you could just use plain chicken, chicken with another marinade or leftover chicken.
Try lamb or beef - You could give some new life to your Sunday roast leftovers or fry up some lamb leg meat or beef until tender and add it instead of the chicken.

Equipment

You don't need any special equipment to make this 30 minute chicken pathia. Just a good solid pan or wok will do. A good spatula and chefs knife will also come in handy.

Storage

You can store chicken pathia in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. To reheat it, you can simply place it in your microwave or better, heat it in a pan over a medium heat until hot.

This curry also freezes well for up to 3 months. If freezing, freeze in an airtight container or freezer bags. Be sure to label and date the containers before freezing. Allow to defrost in the fridge overnight before reheating.

Top Tip

Fry your blended onions on a medium heat to caramelize them! Cook slowly and let all the natural sugars release, leaving you with beautifully browned onions!

Final Thoughts

Chicken Pathia might not be as mainstream as other curries, but it’s one of the most flavour-packed dishes you can make at home. In just 30 minutes, you can create a takeaway-style curry that’s sweet, sour, spicy, and utterly addictive. Whether you’re new to Indian cooking or a seasoned spice lover, this Chicken Pathia recipe is a must-try.

So next time you're craving a curry night, skip the takeaway and make your own Chicken Pathia at home. It’s quicker, healthier, and way more satisfying.

FAQ

Does this 30 Minute Chicken Pathia taste like the real thing?

There are more than one way to get from A to Z. The curry house method which uses a base curry sauce gets slightly different results to cooking your pathia this way. That said, they are both very good and you might even prefer this method once you try it.

Do you need a base sauce for this recipe?

Nope. This 30 minute chicken pathia is cooked in one pan in a more traditional Indian style.

Don't you need to use a base sauce to make a proper curry house Pathia?

You do. And I have said exactly that in my books. This is really a cheat version but I think you are going to love it. By all means... If you enjoy cooking with a base sauce and using pre-cooked meats, do it. I do! I promise, however that you will get a great tasting Chicken Pathia with this recipe.

Looking for other recipes like this? Try these:

Popular Side Dishes

Easy Basmati Rice

Recipe

30 Minute Chicken Pathia

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This is a quick and easy chicken pathia that tastes a lot like those you find at good curry houses. At restaurants, chicken breast is usually used but I recommend using chicken thighs as they have more flavour. For a spicier curry, use the red jalapeño or a spur chilli for a milder heat.

Ingredients

800g skinless, boneless chicken thighs or breasts, cut into bite sized pieces
½ teaspoon ground turmeric
1 teaspoon salt
3 to 4 tablespoon ghee or rapeseed (canola) oil
3 medium onions
1 spur or red jalapeño chilli, thinly sliced
2 tablespoon garlic and ginger paste
2 tablespoon garam masala or curry powder
2 teaspoon Kashmiri chilli powder
1 tablespoon sugar
250ml (1 cup) passata
250ml (1 cup) low sodium chicken stock or water
1 tablespoon smooth mango chutney
1 teaspoon tamarind concentrate
1 tablespoon Kasoori Methi (dried fenugreek leaves)
2 tablespoon lemon juice
3 tablespoon fresh coriander (cilantro), finely chopped
Salt to taste

Instructions

Mix the chicken pieces with the salt and ground turmeric and set aside. You can let this marinate for a few hours if more convenient.
Finely chop one of the onions and blend the other two into a smooth paste. Set aside.
When ready to cook, heat 2 tablespoon ghee or oil over a medium-high heat. When sizzling hot, add the chicken pieces in one layer. Fry for 4 minutes on one side and then flip to fry the other side for 4 minutes.
Transfer the chicken pieces to a plate and set aside. The chicken may not be completely cooked through at this point.
Add another tablespoon ghee or oil to the pan if needed. When hot, stir in the chopped onion and fry for about 3 minutes or until crispy but just beginning to turn soft. Transfer to a plate with a slotted spoon and set aside.
Add another tablespoon of oil to your pan, if needed and pour in the blended onions. Fry over a medium heat for about 7 minutes or until the onions are just beginning to turn a golden, but light brown,
Stir in the garlic and ginger paste and stir, allowing to sizzle for about 45 seconds.
Now add the garam masala or curry powder, chilli powder, and sugar and fry for a further 30 seconds.
Pour in the passata and bring it all to a simmer. Then pour in half of the chicken stock or water. Bring to a simmer and the return the chicken pieces to the pan.
Stir in the mango chutney and tamarind concentrate. Then cover the pan and let it all simmer over a medium heat for about 5 minutes. Remove the lid and continue simmering over a medium-high heat to thicken the sauce to your preferred consistency. If the sauce is too dry for your liking, you can always add more of the chicken stock or water.
At this point, you can add a little red food colouring but that is optional.
Try the sauce and add lemon juice and salt to taste. You can also add more sugar if you think it needs it to counter the tartness of the tamarind and lemon juice.
Garnish with the chopped coriander and serve hot.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 789Total Fat: 58gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 344mgSodium: 766mgCarbohydrates: 20gFiber: 3gSugar: 10gProtein: 52g

Pesto and mozzarella stuffed flatbread

June 17, 2025 By Joe Leave a Comment

Golden, fresh and cheesy! These Pesto and Mozzarella Stuffed Flatbreads are so easy to make and need only 2 ingredients for the dough! You just have to try them!

Finished pesto and mozzarella stuffed flatbreads

About this recipe:

You may have seen viral stuffed flatbreads all over your social media. That is because of how easy and simple they are to make and how versatile they can be! Using only 2 ingredients for the dough, your imagination and culinary creativity can go wild with the flavours you want to pack inside! We were inspired to stuff them with the classic combination of pesto and mozzarella when we had some of our Homemade Pesto left over. Its a quick and tasty way to use up any left over ingredients you have and you just have to try these Pesto and Mozzarella stuffed flatbreads!

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Ingredients

Parmesan
Basil
Olive oil
Pine nuts
Grated mozzarella
Self raising flour
Greek yoghurt

See recipe card for quantities.

Step by step photographs:

Step 1: Sift your self raising flour into a bowl and add your Greek yoghurt.

Step 2: Mix together with a spoon to form a shaggy dough then use your hands to form a dough ball.

Step 3: Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.

Step 4: Meanwhile, to a food processor, add your basil, pine nuts, parmesan and oil. Salt and pepper to taste.

Step 5: Blend until you have a smooth consistency.

Step 6: Place your pesto in a bowl and set aside.

flatbread dough split into 4 equal pieces

Step 7: Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.

Step 8: To the centre of your disk add a spoonful of your homemade pesto.

Step 9: Top with a quarter of your mozzarella cheese.

dough and filling pinched together to form stuffed flatbread

Step 10: Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.

Step 11: To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.

Pesto and mozzarella stuffed flatbreads pulled apart

Step 12: Dig in!

Variations of Basil Pesto

Pesto is easy to tweak for different diets, so no one has to miss out on that fresh, herby goodness. Here are some simple swaps to make it work for everyone:

Swap Parmesan for: Nutritional yeast, ground almonds, or a little extra salt and lemon juice for depth.
Swap pine nuts for: Sunflower seeds, pumpkin seeds, or even hemp seeds.
Reduce oil and nuts, bulk with: Extra basil, spinach, or even courgette (zucchini) to lighten it up.

Once you’ve mastered a classic basil pesto, it’s time to mix things up! The beauty of pesto is how easily it adapts. Switch up the herbs, nuts, or even cheese for a whole new flavor. Here are some great variations to try:

Coriander & Lime: This one’s got a bit of a punch! Swap basil for coriander, use cashews or peanuts instead of pine nuts, and add a squeeze of lime. Perfect drizzled over grilled chicken, fish, or even stirred into a curry.)

Spinach & Basil Pesto: Want a milder, slightly sweeter pesto? Swap half the basil for fresh spinach. It’s a great way to use up leftover greens and gives a silky, vibrant sauce.

Variations

The beauty of this recipe is how simple it is to make so there aren't many variations for these pesto and mozzarella stuffed flatbreads. However, here are a few ideas to adapt this recipe to your personal tastes:

Cheese - grated mozzarella creates the perfect melty cheese pull, however fresh mozzarella would work as well. Just make sure you drain as much of the moisture as possible before adding it to your flatbreads.
Low fat - For this recipe we used full fat Greek Yoghurt, however for a low fat alternative you can certainly use 0% fat Greek Yoghurt. Your dough will be just as fluffy.

Equipment

You can easily create your dough disks by simply flattening the dough with your hands, however for a perfectly round and thin base you can use a rolling pin.

Storage

Refrigeration - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Good in the fridge for up to 2 days. To reheat, simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Freezing - Allow your cooked flatbreads to cool completely. Wrap in foil and add to an airtight container. Store your pesto and mozzarella flatbreads in the freezer for up to 3 months. To reheat, allow them to defrost completely in the refrigerator. Simply dry fry in a pan on medium heat for 3 minutes on each side. Alternatively, air fry at 400F /200C in foil for 7 minutes then uncover and cook for a further 3 minutes to crisp.

Top Tip

As stated in the final step above, start dry frying your flatbreads on a low heat. This will allow the dough to cook all the way through. Then, turn the heat up to medium and you will start to see that wonderful golden finish on the dough. I have tried other recipes that say to cook your flatbreads on medium for the full cooking time and have found they are never quite cooked enough. I know we have come up with the perfect timings!

FAQ

Can I make the dough ahead of time?

Of course! Simply follow the steps above to make the super simple dough, then cover and refrigerate for up to 2 days. Bring the dough back to room temperature when you're ready to stuff it.

Why is my flatbread dough too sticky?

I always recommend having your bag of self raising flour at the ready to use if your dough isn't the right consistency. If you're finding your dough is too sticky then add ¼ a cup more flour at a time until its easy to work with.

How do I stop the filling from leaking out?

The simple answer is, don't overstuff your flatbreads. A generous spoonful of your filling will create the perfect dough to filling ratio. Make sure you pinch your dough well to seal all the delicious filling inside!

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Recipe

Pesto and mozzarella stuffed flatbreads

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Golden, fresh and cheesy! These Pesto and Mozzarella Stuffed Flatbreads are so easy to make and need only 2 ingredients for the dough! You just have to try them!

Ingredients

2 tablespoons (15 g) parmesan
2 cups (30 g) basil
1 tablespoon oil
1 tablespoon pine nuts
1 cup (100g) grated mozzarella
2 cups (200 g) self raising flour
¾ cup (170 g) Greek yoghurt

Instructions

Sift your self raising flour into a bowl and add your Greek yoghurt.
Mix together with a spoon to form a shaggy dough then use your hands to form a dough ball.
Knead your dough ball for few minutes until you get a smooth consistency. Cover and set aside.
Next, add the pine nuts to a food processor and add the basil on top. Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.
Then, take your dough ball and cut it into 4 equal pieces. Roll a piece of the dough into a ball and flatten into a thin disk.
To the centre of your disk, add a spoonful of your pesto and a.sprinkle of mozzarella.
Carefully fold in the sides and pinch together to seal. Flip over and carefully flatten into a hockey puck shape.
To a frying pan, dry fry your flatbreads. Fry on a low/medium heat for 6 minutes then turn the heat up to medium for 2 minutes. Flip your flatbreads and cook on medium for a further 4 minutes. Each side should have a lovely golden toast to them.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 68mgCarbohydrates: 50gFiber: 2gSugar: 3gProtein: 10g

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