Achari Chicken Tart
Achari Chicken Tart
A savory tart filled with the aromas of spices by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 60 minutes
  • Yield 4 servings
  • Pastry Shell:
  • 220 grams all-purpose flour
  • 90 grams cold diced unsalted butter
  • 1 cold egg
  • Salt
  • Chicken Filling:
  • 1 tablespoon cumin
  • 1 tablespoon fennel
  • 1 tablespoon mustard seeds
  • ¼ teaspoon fenugreek
  • 1 teaspoon onion seeds
  • ½ teaspoon turmeric
  • ½ chili powder
  • ¼ cup thick natural yoghurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • Salt to taste
  • Juice of ½ lemon
  • 250 grams chicken
  • 1 large onion
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • ⅓ cup Gruyere cheese
  • ⅓ cup Emmenthal cheese
  • ⅓ cup Cheddar cheese
  • 2 tablespoons oil
  1. Pastry Shell:
  2. Dice cold butter into small cubes.
  3. In a bowl, season flour with a little bit of salt for taste. Add in the butter cubes and mix it all together using your fingertips until the mixture has reached a sand-like texture.
  4. Add cold egg into the bowl and combine it well once again using your fingertips.
  5. Pour the flour mix onto a board and fold it in together. Do not knead the dough, as that will make it hard to roll out the dough onto the tart pan.
  6. Sprinkle a generous amount of flour onto the wooden board then roll out the dough wide enough to fill the tart pan.
  7. To place the dough into the pan, first gently roll the dough around the rolling pin, place it over the tart pan and unroll loosely, allowing the excess dough to hang over the rim. Using your thumb, press the dough gently all through the sides of the pan, then roll the rolling pin firmly over the rim of the pan to remove the excess dough.
  8. Use a fork to lightly scour the base of the dough, then cling wrap the pan and chill in the refrigerator for 30 minutes or overnight.
  9. Bake the pastry at 180°C for 20 minutes.
  1. Chicken Filling:
  2. Chop onion and bell peppers evenly into cubes.
  3. In a pan, heat some oil on low heat then add in the mustard seeds first, followed by fennel, cumin, fenugreek and onion seeds. Give it all a stir.
  4. To the pan, add in garlic paste and ginger paste, then mix well with the spices for about 2 minutes.
  5. Add onions to the pan and sauté. Once the onions have turned translucent, add in the chopped bell peppers, salt, turmeric and chili powder. Stir it well.
  6. Add diced chicken to the pan and combine well with the other ingredients. Sauté until the chicken till its juices is sealed in. Season with a bit of salt.
  7. Once the chicken is par-cooked, add in yoghurt and lemon juice. Combine well and turn off the heat.
  2. Spoon out the chicken filling into cooked pastry shell
  3. Grate the Gruyere, Emmenthal and Cheddar cheese. Mix it together and top generously onto the filling.
  4. Bake in the oven at 180°C for 20 minutes or until the cheese melts and starts to lightly brown.

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