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Mozzarella cheese is not normally an ingredient to be found in an Indian meal but dishes containing it can sometimes be found. There is no Indian word for Mozzarella cheese because, until recently, paneer was the only commonly used cheese in Indian cuisine. However, due to the abundance of Water Buffalo in many Indian states, it became apparent that there was a business opportunity to produce Mozzarella cheese there, the main constituent of which is Buffalo milk. Haryana, Himachal Pradesh and several other states are now producing Mozzarella, hence why I chose to call it Chicken Haryana, although it is often called 'Shampan' or 'Sham Paan' on restaurant menus. An updated recipe is located here.

Preparation

• Chop the onion.
• Deseed and chop the green pepper into approx 1 inch squares.
• Cut the tomato in half (discard one half) and then into 8 pieces and reserve about 50 gm.
• Cut the mozzarella cheese into small pieces.

Cooking

1. Heat the oil in a wok or heavy pan and cook the onion, stirring regularly, for 3 min.
2. Add the c41 tikka spice mix and chilli powder add cook, stirring, for 30 seconds.
3. Add the green pepper, tomato, methi, mint and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding c41 base sauce as necessary to prevent drying.
4. Add the chicken tikka, mozzarella cheese and the remaining c41 base sauce and cook, stirring regularly, for 3 min.

Serving

1. Serve with rice and garnish with a little mozzarella (chopped) and fresh coriander.

Notes

'Methi' is dried fenugreek leaves and can be purchased at most supermarkets (eg ASDA).

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The main ingredients
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The finished meal


Methi
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