Nothing can beat fresh Juicy Homemade Burger made from scratch ..No preservatives No msg..Make Chicken Burgers whenever you feel like ..I have posted my  chicken burger patty  and also posted homemade burger buns  so here is my simple yet delicious Homemade Chicken Burger ..
Serve them with fries/chips your kids will love these juicy Burgers..

4- chicken burger patty
4- burger buns
 5-6 lettuce
4 cheeese slices
honey mustard sauce as needed


  • Slice the burger buns into 2, grill the buns if you prefer 
  • On one side apply honey mustard sauce/mayo or any sauce you fancy.
  • On the remaining half bun place the lettuce ,tomato or onion slices 
  • Keep the burger patty over it 
  • And top it with cheese slices,i normally place the cheese slice on the hot  burger patty the cheese melts so beautifully and taste so yumm
  • Add some more honey mustard/ketchup cover the bun and enjoy your homemade burger with some french fries or chips

Click the link below for the recipe 
Burger Patty
Burger Buns
homemade burger buns
After I posted Homemade Chicken Burger Patty i received many msgs on my Fb page asking to post the Burger Buns recipe too..I had planned to post it last week but somehow got delayed..So here is the Homemade Burger Buns for all those who have asked for.
I have already posted an  eggless hamburger buns  before But this is a easier version  ..Both the recipes are good and both will give you yummy buns. with lovely texture. I make this Burger Bun when I'm lazy to make the poolish starter..
These eggless Burger Buns are so soft and very easy to make try them and let me know how it turns.
Here I have included stepwise pics for better understanding..these  burger buns are soft and yummy and go well with any patty or make any sandwich...

I have made some yummy Chicken  burger with this..Will post it later...Please go through the notes I have tried and included many frequently asked questions there.

(makes 6- 7 burger buns)
2 1/2 cup refined  flour /maida
1/2 cup water
1/4 cup milk
1 tbsp milk powder
1  tbsp sugar
1 tsp salt
1.5 tsp yeast
2 tbsp oil


  • In  a bowl take 1/2 cup lukewarm water add yeast sugar mix and cover it with a lid allow the yeast to rise it will take about 3-5 minutes to froth.
  • take a bowl mix flour milk powder and salt ,then add the frothy yeast mixture and knead till it all comes together.
  • The dough will be sticky as shown in the pic below.

  • Add oil and knead to a soft smooth dough,knead for 8 to 10 minutes ,you will see that the sticky dough is now smooth and elastic
  • You can use your food processor or kitchen aid to knead,I always knead with my hand.
  • Oil the bowl with oil and place the soft smooth kneaded dough,cover the bowl with a cling foil and allow it to double in size
  • It may take an hour or  2 depending on the climatic conditions.
  • My dough rises well within an hour .
  • Once its risen beautifully ,punch down the air and knead again for 5 minutes.

  • Now divide the dough into equal balls and shape it into buns
  • Pinch the dough and place the seem side down ,place the buns on a tray lined with parchment/butter paper and cover it with a damp cloth/kitchen towel
  • Allow it to rise till it doubles it may take 30-45 minutes,this is called proofing.
  • Once the buns have proved brush milk/egg wash and sprinkle sesame seeds.

  • Meanwhile pre heat the oven at 180 degree for 10 minutes.
  • Place the tray in the oven and bake for 18-20 minutes at 180 degree Celsius.
  • Once they are out of the oven ,brush the top with melted butter .
  • Enjoy your soft homemade burger buns with any patty..I will post the Chicken Burger later today.

I use instant yeast,Prime /Moments brand though it is instant i still prefer frothing it in lukewarm water,you can directly add the instant yeast to the dough but to be safe i have always allowed the yeast to proof first.
if using active dry/dry yeast follow the same method to let the yeast proof first.
Please check if your yeast is working well and only then proceed to knead the dough ,the dough will normally take 1-2 hours not more than that to double in size..if it hasn't your yeast is not working.
Always use lukewarm milk/water,hot water/milk will kill the yeast.
Yeast feeds on sugar so add sugar to the yeast .
You may need more or less water to knead the dough ,depending on the lour you use.
If the dough is too dry add little water/milk and knead.
If the dough is too wet add some more flour and knead .
The dough is to kneaded till its soft smooth and elastic,if your dough is not kneaded well,the buns/bread will be hard .
It normally takes 15-20 minutes for buns to bake.
Applying egg wash will give the buns nice brown crust,I have always used milk to brush the buns.
If at all the buns have not turn brown from top you can turn the upper rod/element on and let it brown just or 3-5 minutes.
Once the buns are out of the oven brush butter ,this will keep your buns soft,store the buns in airtight container.
The buns can be reheated in the microwave or if using oven ,do not preheat it simply put the buns in the oven for 10 minutes at 150 degree,your buns will be fresh and soft like before.

These perfect  Khoya Gulab Jamun are my favourite...hehe you may be wondering  every sweet  i post is my favourite...Yeah being a big foodie and having a Sweet tooth i love just love sweets especially Indian milk based...These Khoya Gulab jamun are simply delicious. There are many versions of Gulab jamuns many instant versions too but i simply love gulab jamun made from khoya/mava they are rich and really yumm
For this Khoya Gulab Jamun we need haryali mava/khoya the sticky kind of but if you cannot find no worries just proceed with the normal mava/mawa...Do try these yummy khoya gulab jamuns they are just too good I'm sure you will love them too.
I will be adding more stepwise pics later ..

khoa gulab jamun recipe

250 gms mawa/mava/khoya(at room temperature) 
5 tbsp maida/refined flour
5 tbsp milk powder
2 tbsp arrowroot powder *
1/4 tsp baking soda

Sugar syrup
2 cup sugar
2 cup water
1/2 tsp green cardamom crushed
few saffron strands


  • In a bowl/large plate take all ingredients Knead the mava very well.
  • Add the maida,milk powder and arrowroot powder and baking powder.
  • Only if needed add 1 - 2 tbsp milk and knead to a soft smooth dough.
  • Divide into small balls and keep the balls covered with a muslin cloth.

  • Heat a kadhai/pan with ghee/dalda/oil and fry the gulab jamun over medium flame until golden brown.
  • Make the sugar syrup by boiling the sugar ,water and cardamom seeds together .
  • Add a teaspoon of milk to remove the scum if any..let it boil for 10-12 minutes.
  • Place the fried gulab jamun balls in the warm sugar syrup let it get soaked for 30 minutes at least before you serve.

Kneading is very important..knead the mava with the heels of your palm for few minutes till the dough is smooth.
If the mava you using is good you will not need to add milk but if you feel the dough is breaking or is dry add 1-2 tbsp milk ,add 1 tbsp at a time knead and then add more if required.
If you cannot find arrowroot ,add 1 tbsp cornflour instead and add 1 more tbsp of milk powder.
Do not apply much pressure while making the balls gently shape the balls with your palms to avoid cracks,
The ghee/oil should be  hot  but not smoking hot ,once hot switch the flame to medium , fry over medium flame else the gulab jamuns will be uncooked from inside and will brown quickly.
Always soak the gulab jamun in the warm sugar syrup,if it is too hot the gulab jamuns will break .

how to make gulab jamun at home using khoya

how to make murg/murgh makhni at home
One of India's  most popular dishes and most ordered dish  from  Butter Chicken is one of my favourite dish .Rich and creamy yet mild  Butter Chicken/Murg Makhni goes well with Naan Pulao or Jeera rice..I had served this with Plain Biryani Rice  which is already been posted in the blog last  May .

I have already posted  Butter Chicken in my blog before but this Butter Chicken/Murg Makhani is a different recipe.This Butter Chicken/Murg makhani has been in my drafts since a year now .
I have posted few sweets recently and there some more coming up so for a change thought of posting The Butter Chicken today..Since Easter is nearing my Catholic readers can try this for Easter Lunch/Dinner

There is no onion no cashew paste used yet the gravy is thick creamy and delicious...Please do not skip the cream you can add 1-2  tbsp if you do not want a very rich gravy.I have used less butter you can increase the the amount as per your taste.The recipe is very simple and the ingredients are easily available in your pantry so go ahead and make Butter Chicken today.

400 gms boneless chicken cut in pieces
for the Tandoori chicken marination refer this  Tandoori Chicken recipe

For the gravy
200 gms tomato pureed/paste
1 tbsp ginger garlic paste
1  1/2 tsp red chilli powder
 4tbsp fresh cream
1/2 inch cinnamon
3-4 green cardamom
3-4 cloves
1/2 tsp garam masala powder
1 tsp sugar/honey
1/2 tsp kasoori methi/dry fenugreek leaves
1 tbsp butter
1 tbsp oil
no onion no cashew paste butter chicken recipe,homemade butter chicken recipe


  • Marinate the tandoori chicken  and grill/pan fry it..check the recipe for more.
  • Heat oil and butter in a vessel add whole spices ,Saute for 2 minutes then add the ginger garlic paste and saute till raw smell goes off
  • Add the tomato puree ,red chilli powder ,garam masala powder and saute till oil separates
  • Add water and let it come to a nice boil then simmer and cook for 6-8 minutes
  • Add the sugar/honey ,kasoori methi and mix then add the chicken pieces and fresh cream
  • Serve hot with Naan/Rice/


  • You can skip the coal smoke part from the tandoori chicken recipe but it would  give a nice aroma and restaurant feel to the butter chicken.
  • I have used amul fresh cream you can use any fresh cream which comes in tetra pack.
  • I have used kashmiri red chilli powder  and red ripe tomato  hence the colour
  • Sugar /Honey is added to balence the sourness  from the tomatoes.

Holi is just around the corner and there are recipes flooding all over the Internet..Thandai gujiyas malpuas and what not...Well I never thought I will be posting malpua recipe for holi but since i made malpuas coincidentally few days back i happen to post it today..
Malpuas are a popular Indian sweet from the north of India there are many versions of this yummy sweet.

Being a die hard foodie and having a sweet tooth i rather say teeth because I'm crazy for sweets especially Indian desserts I  have always been a fan of malpua with rabri, jalebi with rabri and all the other sweets ...Few years back I tried Sanjeev Kapoor's malpua recipe and loved it there are many versions of malpua and each one has a different recipe some make it only from maida some add mava some with suji ...I also have tried 2-3 versions and loved all.
I had more than a cup of sugar syrup left after making khoya gulab jamun  and i didn't want to use it for balushahi..Also there was some paneer left in the fridge which was actually reserved for paneer jalebi but then thought of  adding it all and making  Mava Malpuas...
how to amke mava/khoya /mawa malpua

I only had 3/4 cup of maida/refined flour so I added some semolina and mava and paneer and thus made these yummy Mava Paneer Malpuas..they were just too yumm ..I actually eyeballed the recipe and tweaked according to my taste but it was a huge hit and my experiment was success..
These malpuas were really so delish everyone at home loved it..I was very happy and satisfied with the outcome so thought if sharing it with you all..I also made little rabri to go along..I have posted the rabri recipe earlier if you wish to check i just kept it simple and didnt add kesar this time.
malpua recipe with rabri

3/4 cup refined flour/maida
1/4 cup fine rava/semolina/suji/sugee
50 gms paneer crumbled
1 tbsp sugar
100 gms mava
1 tsp fennel seeds
4-5  green cardamom
1 1/2 cup milk
1/4 tsp baking powder/baking soda
4-5 tbsp ghee/dalda

Sugar Syrup
1 cup sugar
1/2 cup water
3-4 cardamom crushed
saffron few strands

boil the sugar and water together to forma  syrup let it boil for 8-10 minutes keep aside.


  • In a bowl take mava,paneer milk semolina,flour  and blend with a hand blender/whisk till  smooth.
  • Add  cardamom and fennel powder and mix well so that there is no lumps formed.

  • Add Baking powder ,sugar and mix well and keep aside for minimum 15 minutes.
  • The batter should be of pouring consistency .

  • Heat ghee/dalda in a Pan  .
  • Drop the batter with a spoon/measuring cup and fry malpuas over med flame

  • Fry till golden brown on both sides.
  • Dip in warm sugar syrup and let it be soaked for 5 minutes remove and serve ,you can also serve it with rabri
  • These malpuas taste best when served warm.

You can replace the maida/refined flour with wholewheat flour too,
Make sure you blend all the ingredients to avoid lumps
Always fry over medium heat and do not overcrowd the pan while frying.
If the batter is too thick you can add few more tablespoons of milk mine was perfect.
If the batter is too thin/runny you need to add more flour ,mix and then proceed
You can avoid adding baking powder/soda and let the batter ferment for 6-7 hours.
If you can't get khoya /mava use milkpowder instead.

One of my favourite dessert, Kesar Shrikhand is  very popular Indian dessert famous in Maharashtra and Gujarat made from hung curd and sugar..its one of the most easiest recipe.Shrikhand is easily available in the market  but can be made at home easily and i always prefer Homemade Shrikhand ,Shrikhand can be made in varieties of flavour Amongst all Kesar Shrikhand is my favourite,I have added nuts to this so its a rich kesar shrikhand with dry fruits or you can even call it Kesar badam pista shrikhand.
Make sure you use thick curds for better results .You can enjoy shrikhand with any meal. Shrikhand with puri is a great combo we always make shrikhand when we have potato sabzi with pooris.

 2 cups Curds/yogurt
3/4 to 1 cup sugar
1/2 tsp saffron/kesar
1 -2 tbsp milk
1/2 tsp cardamom powder
10 -15 almonds
10 -15 pistachios


  • Soak Saffron in warm milk
  • Hung  curds in  a muslin cloth for 4-6 hrs till all water drains
  • Take a bowl in that add powdered sugar and the hung curd mix well with a whisk.
  • Add the saffron dissolved milk and mix well

  • Add 1 -2 tbsp more milk if you find the  hung curd is too thick
  • Add 1/2 tsp cardamom powder,powdered/flaked pista mix all well
  • Keep it in the refrigerator to chill for an hour or two...
  • Enjoy delicious Homemade shrikhand.

Use thick curds for better results,preferably  made from full fat cream milk.
If making it a night ahead ,hung curds and tie the muslin cloth and keep it on a strainer and keep a vessel below the strainer and place it in the refrigerator .
Adjust sugar as per your taste,you can also use powdered  sugar and then mix it .

bajre ke atte ke kheeme ke kabab

These kache kheeme  ke kebabs /bajre ke kababs are the best way you can feed your fussy kids bajra/pearl millet these kheeme ke kababs have greens ,you can cheat and also add spinach and methi my mom did that to feed me greens when I was a kid.  These bajra kababs /kheeme ke kababs can be made and frozen for a week or two when you want just deep fry them..
these are really very yummy,bajra flour does the work of binding so there is no need to add egg,i always add roasted besan along with bajra makes the kebabs really crisp.

500 gms mince mutton/chicken
2 tsp ginger garlic paste
3-4 green chillies crushed/chopped finely
2 spring onions ,both green and bulb cut fine
2 tbsp mint leaves/pudina chopped
handful of coriander leaves chopped fine
1 tsp red chilli flakes/1/2 tsp red chilli powder
1/4 cup bajra/pearl millet  flour
1 tbsp besan/gram flour roasted.
1/2 tsp garam masala powder.
1 tsp oil
oil to deep fry

dry roast and coarsely powder
6-7 pepper corns
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fennel seeds
kache kheeme ke kabab recipe

Method :

  • Wash the mutton /chicken mince  well ,drain all water and grind in a mixer till you get fine mince/paste.
  • Skip if you have mince at hand.
  • To the mince add salt ,ginger garlic paste,green chilli paste lime juice and mix well
  • Keep this in the fridge for 1-2  hours
  • Remove the mince add chopped coriander mint leaves,spring onion ,garam masala ,freshly ground  powder
  • Add besan and bajra flour and 1 tsp oil now mix all this really well ,you can fry this right away or keep aside in the fridge
  • Make balls and deep fry on medium flame till golden brown.
  • Enjoy these yummy crispy fried kebabs with chutney /sauce/any dip.

bajrey ke kabab recipe

You don't need to add eggs but if you feel the mince mixture would break while frying you can add 1 egg and mix well then make balls and fry.
Fry over medium flame and make sure the oil is hot enough before you add  the kebabs in the oil.
Fry in batches do not overcrowd the pan/kadhai.
If you don't have spring onion you could use any onion but spring onion adds a nice flavour.

how to make homemade burger patty
How do you feel when you get juicy delicious cheesy burger served which is totally homemade..You will love it right..My family loves homemade burgers they were never a fan of MacDonald or kfc..I love trying different burgers from scratch and this is one of our family favourite..The  chicken burger patty is juicy and very yummy with just few ingredients you make your own burger patties that too with just few ingredients and at a minimal cost..These  chicken burger patties can be freezed well ,so whenever you want to make a burger just take the patty out and grill/shallow fry it..
Just a month more and your kids will have their summer vacation so you can make these patties and freeze it ,it will come handy on those days or even when you want to pack it for their lunch boxes...These Chicken Burger patty are very easy to make..try them you will never buy those chicken burger patty from out..

 This post is specially for those who had requested me to post more burger recipes and tips on how to store it,so here you go with the recipe and the tips on freezing the burger patties.

500 gms Chicken Mince/Boneless chicken
1big or 2 med sized  onions
4 -5 green chillies/as per taste
8-10  black pepper
5-6 garlic cloves
1 bread slice
1 tsp lime juice
1 tbsp coriander leaves chopped


  • If you have mince skip this step ,since I didn't have mince at hand i washed the chicken pieces,drained the water completely.
  • Then put all the ingredients in the mixer and ground it till it all came together.
  • Remove the mixture in a bowl.
  • Wet your hands since the mixture is sticky.
  • Take a small portion and shape it into burger patty.
  • Once done take parchment/butter paper and cut in squares

how to make and freeze chicken burger patty,make ahead burger patty recipe

  • Place each patty on the parchment and cover with the other parchment,you will need 2 parchment/butter paper squares for each patty.

how to make and freeze chicken burger patty,how to store chicken burger patties

  • Take a zip lock pouch and place all the burger patty .
  • Freeze them and use when needed.
  • you can grill or pan fry them
  • This gives you the moist juiciest Chicken Burger...will post this soon...


  • Its very important to squeeze the water from the mince completely ,or while frying the burger patty will shrink.
  • You can add carrot,corn,capsicum any vegetable finely chopped .
  • I have not added egg since I didn't feel the need,it  binded well together and it did hold its shape.
  • You can grill or pan fry it,but do not keep it frying for a long time,the patty will turn chewy and not juicy ,chicken cooks fast so cook accordingly.
  • If you wish you can also beat a egg then dip the burger patty roll it in bread crumbs and then fry it.
  • With the above mentioned quantity you will get approx 10 -12 patties .
  • Always use chicken breast and meat from thigh/leg  pieces to make..mix both together..

One of my favourite Biryani..Chicken Tikka Biryani...A very flavourful and delicious biryani with chicken tikka chunks and aromatic basmati rice cooked to perfection..This chicken tikka biryani has got a yummy flavour as we use charcoal for the coal aroma which gives you the feel of having tandoori/tikka made on a clay tandoor..Chicken tikka biryani recipe is slightly different than the other biryanis more or less same as my tandoori chicken biryani which is already shared on the blog.Unlike other biryani the chicken tikka chunks are grilled/cooked separately and later arranged on layer above the rice and gravy..

Do try it out you will love it ..Use the best quality basmati rice for better results..this chicken tikka biryani goes well with any raita /salad.. I enjoyed it with mince potato chops and some fried chicken ..

chicken tikka biryani pakistani recipe

for the tikka
1/2  kg chicken boneless
1 tsp lime juice
 1 1/2 tsp ginger garlic paste
 1tsp kashmiri chilli powder
 1/2 tsp garam masala powder
1/4 cup curds/yogurt/dahi

for the rice
1/2 kg basmati rice
2 bay leaves
1/2 tsp balck cumin seeds/shahi jeera
2-3 cardamom

for the gravy
1 tsp ginger garlic paste
1/4 cup curds/yogurt/dahi
3 onions sliced
2- tomato sliced
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
4-5 green chilies/chopped or slited

for layering
coriander leaves
mint leaves
crispy fried onion
nuts as needed
rose water
1/2 tsp fennel powder(optional)
1/4 tssp nutmeg powder
safrron infused in  1 tbsp milk
orange food colour (optional)
how to make chicken tikka biryani

Preparing the Chicken Tikka
  • Marinate chicken with the ingredients mentioned and set aside for 20 minutes minimum..
  • Grill or cook it in a non stick pan using very little oil ,fry well till done.
  • keep a coal burning till red hot ,place a aluminum foil in the pan where the chcken is fried keep the coal drizzle a drop of oil or ghee and cover the pan immediately to let the smoke infuse in the chicken tikka.
  • Keep it covered for atleast 5-7 minutes.
  • Remove the foil carefully.
Cooking the rice
  • Take a vessel fill it with water around 4-5 cups add salt
  • Let the water come to a boil
  • Add bay leaves,cardamom  and shahi jeera 
  • Add the soaked ,drained rice and cook till 3/4 th done .
  • Drain the excess water by removing the rice in a colander.
Making the gravy
  • Heat oil and fry the onions till crisp and golden brown keep some for layering.
  • heat oil in a pan ,add  ginger garlic paste cook till raw smell ogoes off 
  • Add the sliced tomatoes and green chillies ,cook till soft and mushy
  • Add the fried brown onions and saute for few minutes
  • Now miz in the leftover marinade to the beaten 1/4 cup curds and the coriander,cumin ,chilli powder and garam masala powder.
  • Saute till the oil releases from the masala.
  • Add about 1 1/2 cup water and let ti come to a boil
  • You can add more water if you find the gravy too thick, also add salt if required
Assembling the biryani
  • Heat a iron griddle/tava on the gas stove.
  • In the vessel which you are using to layer biryani heat 1 tbsp oil/ghee
  • Arrange half layer of rice
  • Top it with fried onions ,coriander mint leaves and also add fennel and nutmeg powder.
  • Arrane the gravy over the rice and place the chicken tikka over the gravy
  • Now arrange the remaining half layer of rice.
  • Top it with coriander,mint leaves and fried onions
  • Sprinkle rose water ,1 1/2 tsp  melted ghee,nuts , saffron infused in milk and few drops of orange food colour.
  • Cover the vessel with an aluminium foil and place the lid over it.
  • Keep the biryani pot/vessel over the hot iron griddle and cook on dum for 20 minutes
  • If not using tava under the vessel ,cook on high flame for 10 minutes then on low flame for 10 minutes.
  • Serve it hot with raita/salad of your choice.

how to amke chicken tikka biryani

how to make pizza cups
These pizza cups are so delicious and very easy to make ..they were literally pillow soft...I have shared many pizzas before and there are so many in my drafts as well thought of sharing these yummy pizza cups first..these are soft and utterly delicious...I have tried and kept it very simple...I always use my homemade pizza sauce s for pizza/pasta but was very bored to make it from scratch so I used this quick no cook pizza sauce which comes handy to make a quick pizza..These pizza cups are so good to serve too no need to cut the pizza just put them in muffin moulds and you have yummy cheesy pizza cups ..I have always baked the pizza base first but here I have baked it all together and   it took me just 18 minutes.It make take 18-22 minutes depending on the oven.
pizza in cups/muffin moulds ,pizza cupcakes recipe

Since I had some tandoori chicken already made i just cut in small bits and used it for filling..Using mozzarella and Parmesan cheese makes these pizza cups even more yummy but if you cant find it you can use the pizza cheese which is available easily or even use Amul  or cheddar cheese..You can use any filing for these pizza cups if you are a vegetarian use paneer tikka  in place of tandoori chicken it will turn out to be great.Do try these yummy pizza cups and let me know.Your kids are going to love them.

I have used my no fail basic pizza dough recipe for this only thing i changed was i didnt add milk instead added more water and 1 tbsp milk powder to the dough..I made pizza with half of the dough and the remaining half i used to make these pizza cups.

for the dough
2 cups flour/maida/all purpose flour
3/4 cup water
1 tsp yeast
1 tbsp milk powder
1/2 tsp salt
2 tbsp oil

for no cook pizza sauce
1 cup tomato ketchup
1 tsp oregano
1/2 tsp mixed herbs.
1/2 tsp garlic powder/minced garlic
1 tsp chilli flakes..

Mix it all together and no cook pizza sauce is ready.

Filling and topping
1/2 cup chicken tandoori chunks refer this recipe
1/2 capsicum sliced
1/2 onion sliced
8-10 olives chopped/sliced
Parmesan  and mozzarella cheese as needed
1/2 tsp oregano


  • Shape the pizza dough in small balls and roll into small circles.
  • Grease the muffin tray with oil.
  • Place the rolled circle in each muffin hole to form a cup

  • Put some  no cook pizza sauce then the chicken chunks/paneer tikka
  • Add capsicum ,onion and olives
  • Lastly add cheese
  • sprinkle some oregano and chilli flakes
  • Drizzle some olive oil.

  • Pre heat the oven at 180 degree Centigrade for 10 minutes and bake for 18-22 minutes.

chicken pizza cups with no cook pizza sauce

Enjoy these yummy pizza cups warm ...
pizza cups pepper chilli vanilla

See for yourself how soft and yummy it is..
you can check the basic pizza basic pizza dough recipe here i have also mentioned the dough ingredients above..just knead to a soft smooth dough and let it proof to double then divide into small balls and can check the basic dough recipe for kneading proofing etc...

some more pizzas from my blog

Chicken sausage and herb chicken pizza
Chicken tikka pizza
wholewheat chicken fajita pizza
veg mushroom baby corn pizza
chicken salami and spicy chicken tray pizza

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