Chicken 65 Tart

Chicken 65 Tart


Ingredients

FOR THE TART BASE:

100 gm Refined flour
 Salt as per taste
50 gm chilled butter
1 egg 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
Salt1 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
5-6 curry leaves
½ cup onions, sliced
2 tbsp ginger-garlic, chopped
2 green chillies
½ tsp turmeric powder
½ tsp red chilli powder
 Water as required
2 tbsp white sauce
1 tbsp milk
1 cup mozzarella cheese, grated

FOR GARNISH: Micro herbs

Method

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.
In a bowl add corn flour, egg white, ginger garlic paste, crushed black
pepper, chicken pieces and marinate it well.
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.
Deep fry chicken pieces in the hot oil.
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 sauté it.
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.
Bake it in a preheated oven at 150-160 C for 10-15 mins.
Demould the tart and garnish it with micro herbs.