How to make Curry Bomb - SK Kazana -

Masaledar chicken stuffed pavs – just to odelicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ready made pav dough, Chicken boneless

Cuisine : Fusion

Course : Snacks and Starters

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Curry Bomb - SK Kazana

Curry Bomb - SK Kazana Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Curry Bomb - SK Kazana Recipe

  • Ready made pav dough 500 grams

  • Chicken boneless cut into small cubes 250 grams

  • Oil 2 tablespoons

  • Onion medium, chopped 1

  • Celery chopped 1 tablespoon

  • Carrot medium, peeled and chopped into ½ inch pieces 1

  • Ginger garlic paste 1 teaspoon

  • Tomato puree 1/2 cup

  • Chicken masala 2 teaspoons

  • Salt to taste

  • Green peas blanched 1/4 cup

  • Fresh coriander leaves freshly chopped 2 tablespoons

  • Lemon 1/2

  • Refined flour for dusting

  • Egg wash as required

  • Onion seeds for sprinkling

  • Melted butter for applying

  • Tomato ketchup to serve

Method

Step 1

Heat oil in non-stick pan, add onion, celery and carrot, mix and sauté for 1-2 minutes. Add ginger-garlic paste. Mix well and cook for 1-2 minutes.

Step 2

Add tomato puree, mix well and saute for 1-2 minutes. Add chicken cubes and mix lightly. Add Tata Sampann Chicken Masala and salt, mix well and sauté for 2-3 minutes on medium heat.

Step 3

Add green peas and toss well. Add ½ cup water and coriander leaves and juice of ½ lemon and mix well. Set aside to cool down to room temperature.

Step 4

Dust flour on the worktop, knead the pav dough lightly and divide into 6 portions and shape them into balls. Flatten each portion and roll out into a thick disc. Place some chicken mixture in the centre of each disc, gather the edges together and seal and shape them into a ball.

Step 5

Place these buns on a baking tray, cover with damp muslin cloth and set aside for 15 minutes to rise.

Step 6

Preheat the oven at 180˚C.

Step 7

Brush the buns with egg wash and sprinkle some onion seeds on top. Keep the tray in the preheated oven and bake for 20 minutes.

Step 8

Brush melted butter over the buns, place them on a serving platter and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.