For the tarts
250g butter
500g flour
5g salt
15ml water
Method
-Put the ingredients in a food processor and blitz well.
-Add water and bind together.
-Refrigerate for two hours.
-Roll and line mini tart moulds. Chill.
-Dock with a fork with a weight usually raw lentils and blind bake.
-Approximately 20 minutes at 160°C.
For the chicken tikka mixture
250g boneless chicken legs
100g thick yoghurt
20ml lime juice
5g salt
2.5g garam masala
60g Chilly paste
10g Ginger garlic paste
15ml mustard oil
5g cumin powder
10g coriander powder
2g kasuri methi powder
15g red onion
5g fresh coriander leaves
10g mozzarella cheese
150ml cream
1g egg
10g coal
5g butter
Method
-Marinate the chicken overnight with the yoghurt, lime juice, dry spice powders, chilly paste, ginger and garlic paste.
-Roast on convection at 200°C for twenty five minutes and reserve. In a separate container, heat coal add butter and smoke for 5-7 minutes.
-Chop up the chicken and add chop onions, coriander and mozzarella cheese. Mix well.
-Mix the egg and cream and reserve in a squeeze bottle
-Add the mixture to the tart shells
-Top up with egg and cream mixture and bake at 180°C for 8-10 minutes.
Cheat tip: Feel free to chop up some leftover chicken tikka from your chicken tikka masala if you are feeling LAZY.
For the dip-Achari mayonnaise
250g mango pickle
500g mayonnaise
Method
-Blend the mango pickle and strain
-Fold with the mayonnaise
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