Chicken Tikka Stromboli by Chef Rahul Gladwin Massey


  • Dough
    Chef Rahul Gladwin Massey

    Chef Rahul Gladwin Massey

    Ball 150gms

  • Refined Flour90gms
  • Oil5ml
  • Sugar2.5gms
  • Salt2.5gms
  • Yeast (Dry/Fresh) 0.5gmDSC_0541_
  • Water50ml
  • Shredded Mozzarella Cheese 50gms
  • Olive Oil 5ml
  • Boneless Tandoori Chicken / Chicken Tikka 40gms
  • Diced Onion 10gms
  • Red Paprika 10gms
  • Mint Sauce 5ml
  • Egg wash


  • Pre-heat oven to 280 sausageroll
  • Using the ingredients for dough ball, prepare smooth dough, form into a ball and allow to rest in a warm place until it doubles its size.
  • On a floured base, press and stretch the Dough ball into an even rectangular shape.
  • Oil the top of the stretched dough with olive oil and spread shredded Mozzarella Cheese over 1/3rd of the surface, and apply oil to the other 1/3rd, and egg wash to the remaining 1/3rd of the dough surface.
  • Sprinkle over mozzarella cheese -Tandoori chicken chunks, diced onion, sliced Red Paprika, mint sauce and roll the dough as a swiss roll tightly sealing the ends neatly. Mark three slit on the top and place on a baking tray.
  • Bake in a pre-heated oven for about 5 minutes or when the top is golden brown.
  • Remove from oven and serve hot!!

TIP: Use leftover Tandoori Chicken or roasted chicken to vary flavors in Stromboli.


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