CHICKEN MATKA SANDWICH

Heat 2 tbsp oil in a pan over medium heat.

Add ½ tbsp ginger garlic paste and chopped onion. Sauté until onions turn soft and golden brown.

Add 125g diced chicken and cook until lightly browned.

Stir in small cubes of cheese and 125g chicken kheema, mixing well.

Add ½ tsp oregano, salt to taste, 1 tbsp ketchup, and 1 tbsp pizza sauce.

Sprinkle 1 tbsp red chili powder and mix thoroughly.

Cook the filling until well combined and aromatic, ensuring there’s no excess moisture.

Once done, set it aside to cool slightly before using.

In a mixing bowl, combine ½ cup chopped cabbage, ½ cup purple cabbage, 1 small chopped onion, ¼ cup chopped capsicum, and ¼ cup chopped carrot.