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Program: Top & bottom heater with fan
Pre heat temp: 180⁰C
Pre heat time: 10 mins
Cook temp: 180⁰C
Cook time: 25 mins
Ingredients:
For Filling:
- 1 packet chicken tikka (ready to cook)
- 100 gms cheese spread
- 100 gms butter (unsalted)
- 15 gms chopped coriander
- 15 gms chopped mint
For Sandwich:
- 2 slice bread packets (white)
For Wrapping:
- 1 roll cling wrap
- 1 roll foil paper
Accompaniment:
- Tomato ketchup
Preparation:
- Select the program and pre heat the oven
- Line a baking tray with butter paper and arrange ready to cook chicken tikkas with a gap of 2 cm baking on 3 rd rack position for 25 mins (Baste within every 5 mins using butter)
- Once the chicken tikkas are ready let them cool down completely and blend them into a smooth paste
- Take creamy butter and cheese spread in a clean bowl. Add the prepared chicken tikka paste in the butter and cheese mixture. Keep the filling aside
- Trim the sides, arrange the bread slices overlapping in 4 rows and 4 columns over the cling wrap
- With a rolling pin flatten the slices. Spread the chicken mixture evenly. Roll the pinwheel Sandwich from one end. Wrapping it inside the under-liner (cling wrap and foil)
- Refrigerate the wrap, for 3 to 4 hours cut into slices and serve on a platter for tea time snacks
