Punjab x France
Chicken tikka vol au vent
Chicken tikka in a tiny puff pastry hat. The canapé your uncle will eat six of.
75 minTime
20 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original482kcalsame
20 gproteinsame
2 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the chicken with the curd, ginger garlic paste, chilli, garam masala, lemon, mustard oil and salt. Marinate 30 minutes.
- 2Heat the oven to 200°C. Cut 24 rounds of 5 cm from the pastry, then cut a 3 cm hole from 12 of them. Brush the bases with egg, stack the rings on top and glaze the rims.
- 3Bake in the oven at 200°C for 15 minutes. Press the centres down gently while warm.
- 4Heat a heavy pan on high heat and sear the chicken for 6 to 7 minutes, turning, until charred in spots.
- 5Melt the butter on medium heat, cook the onion 4 minutes and capsicum 2 minutes, stir in the flour for 1 minute, then whisk in the milk and simmer 3 minutes. Add the cream, kasuri methi and chicken.
- 6Spoon the warm filling into the cases just before serving and top with coriander.
Serve it like this
Line the cases up on a long board, dot each with a coriander leaf and a pinch of chilli, and add a small bowl of mint chutney at one end.
