Pillsbury Cinnamon Twirl flatbread topped with murgh makhani.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with General Mills Convenienve & Foodservice.
Pillsbury Twirl Flatbread
INGREDIENTS
- 1 ea. Pillsbury Cinnamon Twirl
METHOD
- Defrost and roll out into a flatbread using a pasta machine or rolling pin and flour.
- Bake until cooked thoroughly, 35O F in a conventional oven or wood fired. Cooks rather quickly.
Murgh Makhani
INGREDIENTS
- 2-4 ea. Chicken breasts
- 1 thumb Ginger, minced
- 10 cloves Garlic, minced
- 1 cup Yogurt
- 2 tbsp. Tandoori powder
- 1 half Onion, sliced thin
- 10-12 oz can Tomato sauce or chunky
METHOD
- Marinate chicken in yogurt and 1 tbsp. of tandoori powder. Sear in a pan and reserve.
- Place in onion and sauté 2 minutes. Add garlic and ginger and sauté for another 2 minutes.
- Add in tomato sauce and remaining 1 tbsp. of tandoori. Adjust to taste later.
- Add chicken back in and cook thoroughly then cube or cube then add back in and cook all the way through.
- Season to taste adjusting spice and salt level.
Garnish with cilantro and cottage cheese.
