Chicken 65 Tart
This savoury chicken tart is loaded with an assortment of spices, making it a delicious, wholesome treat
Cuisine

- Indian

Cooking Time

-20-25 Min

Preparation Time

- 20 Min

INGREDIENTS

  • FOR the tart base
  • 100 gm Refined flour
  • Salt
  • 50 gm chilled butter
  • 1egg yolk
  • Chilled water as required
  • Refined flour for dusting
  • FOR the chicken
  • 2 tbsp corn flour
  • 1 tbsp egg white
  • 1 tbsp ginger garlic paste
  • Salt
  • 1 tbsp crushed black pepper
  • 1 cup chicken pieces
  • Oil for frying
  • FOR chicken 65
  • Olive oil as required
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5-6curry leaves
  • ½ cup onionssliced
  • 2 tbsp ginger-garlic chopped
  • 2green chillies
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • Water as required
  • 2 tbsp white sauce
  • 1 tbsp milk
  • 1 cup mozzarella cheesegrated
  • FOR garnish
  • Micro herbs

HOW TO PREPARE CHICKEN 65 TART

  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.
  2. 2

    Wrap it in cling wrap and keep it in fridge to chill for 10-15 mins.
  3. 3

    In a bowl add corn flour, egg white, ginger garlic paste, crushed black pepper, chicken pieces and marinate it well.
  4. 4

    Roll the dough with rolling pin then line the tart mould with it.
  5. 5

    Prick it with a fork and bake it for 20-25 mins.
  6. 6

    Deep fry chicken pieces in the hot oil.
  7. 7

    In a pan add olive oil, cumin seeds, mustard seeds, curry leaves, sliced onions, chopped ginger-garlic, green chilies, fried chicken, lime juice, water, as required and saut? it.
  8. 8

    In a bowl add white sauce, milk and mix it well, then add fried chicken mixture.
  9. 9

    Mix it well and fill the tart base with it.
  10. 10

    Top it with grated Mozzarella cheese.
  11. 11

    Bake it in a preheated oven at 150-160 C for 10-15 mins.
  12. 12

    Demould the tart and garnish it with micro herbs.
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Rakhee Vaswani

Chef

Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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