Chicken tikka tartlets

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