Marinate the chicken in hot chilli sauce, ginger / garlic
paste, black pepper, paprika and salt for 30 minutes.
Heat
butter and stir fry the marinated chicken on medium heat.
Add all vegetables and corn, mix well, and stir on high heat
for 4 minutes.
Grease
a large baking tray with cooking oil. Spread the pita bread
with a little cream cheese on both sides. Add chicken
filling on top. Sprinkle with grated cheese and oregano.
Bake in
a preheated oven at 180°c until it becomes crispy and light
brown in colour.
Serve
with tea, or cut in slices and serve as an appetizer.
