This western dish gets a desi twist that results in sheer deliciousness.
CHICKEN TIKKA PIE
Ingredients
3 sheets phyllo pastry sheets, buttered
1½ cups cooked chicken tikka, chopped
1 tbsp butter
1 tsp oil
2-3 green chillies, chopped
1 medium onion, finely chopped
2 tbsps freshly chopped coriander leaves
1 medium tomato, chopped
Salt to taste
1½ tbsps Tata Sampann Chicken Masala
2 lemon wedges
2 eggs
Melted butter for brushing
Method
1. Preheat the oven at 180˚C.
2. Heat butter in a non-stick pan, let it melt. Add oil and swirl the pan. Add green chillies onion, chopped coriander and mix well. Cook till onion turns translucent.
3. Add tomato and salt, mix well and cook till mixture is pulpy. Add Tata Sampann Chicken Masala, mix well and add chicken tikka and mix well. Switch the heat off.
4. Squeeze lemon wedges and mix well. Set aside.
5. In a bowl, break in eggs, add salt and beat well. Set aside. Place the phyllo pastry in a tart mould and press it down to cover the bottom and gently press the edges to cover the sides.
6. Add a portion of the chicken mixture into the mould. Pour in the eggs over it and brush melted butter on the pastry hanging on the sides.
7. Bring them to the centre and cover the middle portion of the tart mould, leaving the centre open for the steam to pass.
8. Brush butter on top and bake it in a preheated oven for 15-20 minutes. De-mould and serve.
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