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Murgh Makhani Pillsbury Flatbread

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

  1. Defrost and roll out into a flatbread using a pasta machine or rolling pin and flour.
  2. 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

  1. Marinate chicken in yogurt and 1 tbsp. of tandoori powder. Sear in a pan and reserve.
  2. Place in onion and sauté 2 minutes. Add garlic and ginger and sauté for another 2 minutes.
  3. Add in tomato sauce and remaining 1 tbsp. of tandoori. Adjust to taste later.
  4. Add chicken back in and cook thoroughly then cube or cube then add back in and cook all the way through.
  5. Season to taste adjusting spice and salt level.

Garnish with cilantro and cottage cheese.