Chicken 65 Tart By Rakhee Vaswani

Chicken 65 Tart

This savoury chicken tart is loaded with an assortment of spices, making it a delicious, wholesome treat
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Serves

2

Cooking Time

20-25 Min

Meal Type

starter

Preparation Time

20 Min

Difficulty

Medium

Rate This Recipe7

INGREDIENTS

  • For the tart base
  • 100 gm refined flour
  • salt to taste
  • 50 gm chilled butter
  • 1 egg yolk
  • chilled water
  • refined flour for dusting
  • For the chicken
  • 2 tbsp corn flour
  • 1 tbsp egg white
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 1 tbsp crushed black pepper
  • 1 cup chicken pieces
  • oil
  • For chicken 65
  • olive oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • ½ cup sliced onions
  • 2 tbsp chopped ginger and garlic
  • 2 green chillies
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • water
  • 2 tbsp white sauce
  • 1 tbsp milk
  • 1 cup grated mozzarella cheese
  • For garnish
  • micro herbs

PREPARATION

  1. 1

    Take refined flour on chopping board, add salt, chilled butter, egg yolk, mix and add chilled water and knead it into a dough. Wrap it in cling wrap and keep it in fridge to chill for 10-15 mins.
  2. 2

    In a bowl add corn flour, egg white, ginger garlic paste, crushed black pepper, chicken pieces and marinate it well.
  3. 3

    Roll the dough with rolling pin then line the tart mould with it. Prick it with a fork and bake it for 20-25 mins.
  4. 4

    Deep fry chicken pieces in the hot oil.
  5. 5

    In a pan add olive oil, cumin seeds, mustard seeds, curry leaves, sliced onions, chopped ginger-garlic, green chillies, fried chicken, lime juice, water, as required and saute it.
  6. 6

    In a bowl add white sauce, milk and mix it well, then add fried chicken mixture. Mix it well and fill the tart base with it. Top it with grated Mozzarella cheese.
  7. 7

    Bake it in a pre-heated oven at 150-160 C for 10-15 mins.
  8. 8

    Demould the tart and garnish it with micro herbs.
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