Chilly Chicken Puff Tart


1 sheet Frozen puff pastry (Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 1-2 hours.)
1 tbsp Sweet chilly sauce
Mozzarella cheese
1 tsp chilly flakes

For the chilly chicken filling:

450 gms boneless chicken breast, cut into thin strips

For marination:
1 1/2 tbsp Ginger & garlic, chopped
3 Green chillies
½ tsp Kashmiri chilly powder
¼ tspPepper powder
1 Egg white, beaten
2 tbsp Cornflour
1½ tbsp Soya sauce

For sauce:

11/2 medium sized onion chopped
3/4th of a capsicum cut in juliennes
1 tsp each ginger & garlic, chopped
1 tsp Kashmiri chilly powder
3/4 cup Chicken stock or Water
1 tbsp Soya sauce
1 tbsp Tomato sauce
1 tbsp Sweet Chilly Sauce
Sugar- a pinch
1/2 tsp Corn flour

Method: Grind together ginger, garlic & green chilli, listed under marination, together to a fine paste by adding 1 tbsp water.  Marinate the cleaned chicken strips with the ground paste & other items listed under marination. Refrigerate for 1-2 hours, overnight refrigeration is the best. Heat oil in a pan & deep fry the chicken pieces till it becomes golden brown.

Sauce Preparation: Heat some oil in a deep pan. Add chopped onion, capsicum & salt. When it becomes soft, add chopped ginger & garlic. Saute for 2-3 mins. Add in the sauces and mix well. Add the chilly powder. Sauté for a minute. 4. Pour the chicken stock into the sauce mixture. Mix well. Cover and cook till sauce is reduced. Add in the sugar. Mix the cornflour in 2 tbsp of water and pour into the gravy. Let it boil and become little thick. Add in the fried chicken pieces and stir well. Cook for another 2 minutes until the chicken pieces are coated well with the sauce.

Assembly: Preheat oven to 400°F. Grease a 71/2 inches wide and 1 inch deep tart pan. Unfold the puff pastry and roll it out a little and place them on the tart tin, pressing well onto the center and sides of the pan. Using a fork, prick the dough all over-including the edges, to prevent it from puffing during baking.  Spread the sweet chilly sauce on the pastry. Add in the chicken filling. Spread shredded mozzarella cheese all over the chicken. Sprinkle chilly flakes on top. Bake for 15-20 minutes till the crust is golden brown and the cheese is all melted.

Notes: Since soya sauce is added, be careful while adding salt. While frying the chicken pieces, make sure that it is not over fried. The chicken is ready when it becomes golden brown.


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