C46 Chicken Haryana

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. This is a recipe update but the original can still be found here.

Ingredients

For 1	Continued...
2 tbspn oil	½ tspn dried mint
50 gm onion (prepared weight)	300 ml c46 curry base sauce (see note 2)
½ tspn ginger (grated)	1 tomato
½ tspn garlic (crushed)	1 portion c41 pre-cooked chicken tikka
½ tspn c41 tikka spice mix	50 gm green pepper
½ tspn chilli powder	¼ tspn salt
½ tspn methi (see note 1)	50 gm Mozzarella cheese

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 - 8½ min

Heat the oil in a suitable pan and cook the onion, stirring regularly, for 2 min.
Add he ginger/garlic paste and cook, stirring, for about 30 seconds.
Add the c41 tikka spice mix, chilli powder, methi and mint add cook, stirring, for 1 min adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato and 80 ml of c46 base sauce and cook, stirring regularly, for 1 min, adding a little c46 base sauce if needed to prevent drying.
Add the c41 pre-cooked chicken tikka, green pepper, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Add the mozzarella cheese and cook, stirring regularly, for 1 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

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

Notes

(1) 'Methi' is dried fenugreek leaves and can be purchased at most supermarkets.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

Click image to Enlarge

The finished meal

Methi

Click image to Enlarge