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  1. Marinate the chicken in red chili powder, turmeric, salt, lemon juice, ginger, garlic and cumin seed for 1/2 hour.
  2. Heat 4 tbsp Eva Canola Oil in a pan. Fry the chicken on high heat for 6 minutes. Remove the pan from the stove.
  3. Light the coal and when it is glowing well, push it deep into the cooked chicken, drizzle with 1 tsp of Eva Canola Oil, cover, and let the coal smoke and flavor the chicken.
  4. Heat a small amount of Eva Canola Oil and fry 1 tbsp of sliced onions and 1 tsp garlic paste. Add the chopped tomatoes and cook for 2 minutes.
  5. Mix in the tomato paste, 2 cups of water and salt. Bring to the boil. Cook for 15 minutes until the water evaporates.
  6. Grate the mozzarella cheese and store in the freezer until required. Mix the yeast with sugar and 1 cup of water.
  7. In a large bowl, mix together self-raising flour, 2 tbsp Eva Canola Oil, egg and salt. Add the activated yeast and knead to a smooth dough.
  8. Set it aside to rise. Roll out dough to fit the pizza pan, spread with tomato sauce, top with coal-smoked chicken, sliced onions, green chilies and grated mozzarella cheese. Bake in the oven at 200°C for 25 minutes.