Chicken Tikka Calzone brings together the bold spices of Indian tandoori cuisine and the structure of a classic Italian calzone. Traditionally, calzones are folded pizzas baked at high temperatures to seal fillings inside a crisp crust. Here, yoghurt-marinated chicken tikka replaces conventional toppings, making it hearty and protein-rich for Ramadan iftar spreads. The contrast of smoky spiced chicken and melted mozzarella creates a satisfying balance, ideal for sharing after a day of fasting.
In a large mixing bowl, combine flour, yeast, sugar and salt. Add olive oil and gradually pour in warm water while mixing. Knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and allow the dough to rise in a warm place for about 1 hour, or until doubled in size.
Description - Step 2
Marinate Chicken
In a bowl, mix yoghurt, ginger-garlic paste, red chilli powder, turmeric, coriander powder, cumin powder, garam masala, crushed kasuri methi, lemon juice, salt and oil. Add chicken cubes and coat thoroughly. Cover and refrigerate for at least 1 hour so the spices infuse deeply.
Description - Step 3
Cook Filling
Heat a pan over medium-high heat and add the marinated chicken. Cook for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and lightly charred. Continue cooking until excess moisture evaporates. The filling must be thick to prevent the calzone from becoming soggy.
Description - Step 4
Shape and Fill
Preheat the oven to 220°C (428°F). Punch down the risen dough and divide into four portions. Roll each into a 7–8-inch circle. Spread pizza sauce on one half, leaving a border. Add cooked chicken, sliced onion, capsicum and mozzarella. Fold into a half-moon and seal edges firmly. Cut two small slits on top.
Description - Step 5
Bake to Perfection
Place the prepared calzones on a lined baking tray and brush the surface with olive oil or melted butter. Bake for 18–22 minutes until golden brown and crisp. Allow to rest for 5 minutes before slicing to let the cheese settle.