Jun 6, 20204 min read

Chicken Tikka Quiche

Quiche is a savoury dish consisting of a pastry crust/tart filled with eggs,milk or cream and cheese,meat,seafood or vegetables. It is a a part of French Cuisine but is also popular in other countries,particularly as party food.Quiche can be served hot or cold.Today I tried to Indianise it by adding Chicken Tikka Masala & Caramelised onions 🧅 to the fillings.

For the Pie crust

1.All purpose flour-160 gm(1 1/4 cup)

Salt-1/2 tsp

Chilli powder-3/4 tsp

Cold Unsalted Butter-112 gm(1/2 cup)

Ice cold water-2-3 tbsps

In a food processor process the flour ,chilli powder & salt till mixed.Add the cold butter cut into small and process it till it resembles bread crumbs.You can do this with your hands too if you don’t have a food processor.Now add a tbsp of cold water and continue processing by adding 1-2 tbsps more water till it comes together.Now Remove the mixture and gently press it to come as a ball.Cling wrap this dough and keep it Refrigerated for at least 30 minutes.

Note:U can make the pie dough ahead and refrigerate it .

Meanwhile make the filling

For the filling

2.Chicken Tikka Masala Recipe shared at the end .U can make the Chicken Tikka Masala a day ahead.

Chicken Tikka Masala-5-6 pieces and 1/4 cup gravy

I deboned the chicken pieces and got 1 1/2 cups of it.

Onion-1 big

Sauté the onions in little oil till lightly browned .

Now take the pastry dough and roll it out in between two parchment paper so that you can roll it out easily without sticking on the counter tops or rolling pins.Now Transfer the dough carefully to a 9” tart pan and with the parchment and press it evenly with your fingers to shape it.Remove the parchment paper and prick the pie crust with a fork.Refrigerate this for 30 minutes.

Now cut a round piece of parchment paper and place it back over the pie crust (need not cover the sides) and fill it with dry beans or uncooked rice.Blind bake the pie/tart base in a preheated oven at 200 C for about 15 minutes .

After 15 minutes of baking remove the parchment paper and the beans from the tart and brush it with egg wash all over the tart/pie.Bake this without beans for 5 minutes until slightly brown.

Meanwhile make the egg custard

For the Egg Custard

3.Eggs-2

Cream-3/4 cup(200 ml)(I used Al Rawabi whipping cream)

Salt to taste

Beat the eggs with salt pepper and oregano.Add the cream & whisk in.

The egg custard is ready.

4.Mozzarella/Cheddar grated-1/2-3/4 cup

Remove the tart/pie from the oven and place the Chicken Tikka filling in it and then sprinkle the caramelised onions and cheese over it.Then pour the egg custard over it and bake this again for 25-30 minutes until top is golden.Quiche is ready .U can serve it hot or cold.

Note :If you are using a 7” tart pan,blind bake it only for 10 minutes.Also use only an egg and 100 ml cream for the egg custard.

Chicken Tikka Masala Recipe

1.For marination

Chicken-1 kg

(Cut into small pieces )

Ginger garlic paste-2 1/2 tbsp

Turmeric powder-1 tsp

Kashmiri Chilli powder-1 tsp

Cumin powder-1 tsp

Garammasala-1 tbsp

Pepper powder-1/2 tsp

Salt-1 tsp

Hung curd-1/2 cup

Mix all the above ingredients together and refrigerate for 3-4 hours or overnight .

Heat oil and fry the chicken in a pan in 2-3 batches till browned .(chicken need not be fully cooked as it will get cooked in the sauce.)

Those who don’t want to fry can bake the chicken for 30 minutes. I air fried them in my Tefal Actifry for 12-15 minutes.

Note:If you are air frying this chicken remove the water left after 5 minutes and then add a tbsp of oil and continue frying till browned.U can add this stock to the gravy later.

Note: If you don’t want the gravy ,you can marinate chicken breast pieces cut into small and fry them and use it as the fillings for the quiche.

For the sauce/gravy

2.Onion-1 big

Ginger garlic paste-1 tbsp

Oil -2 tbsp

Butter-2 tbsp

Heat oil and butter and sauté the onions chopped.Add ginger garlic paste and cook till onions starts to brown.

3.Chilli powder-1 tsp

Kashmiri Chilli powder-1 tsp

Garammasala-1 tbsp

Turmeric-1/2 tsp

Coriander Powder-1 tsp

Cumin powder-1 1/2 tsp

Add all the above ingredients and sauté in low heat .Add the set aside stock (left when air frying)& cook till oil separates.Those who fried the chicken can use 1/4 cup water instead.

4.Cashews-4-5

Kasoori methi-2 tsp

Tomato purée-1/2 cup(I used store bought.U can use 3 tomatoes puréed instead).

Thick cream-1/2 pack (I used puck cream)

Sugar-1 tsp

Salt to taste

Coriander leaves-few

Ground the cashews and Kasoori mathi to a smooth paste adding some water .

Add the tomato purée,cream and cashew paste and 1/2 cup water and let it simmer for 10 minutes on low flame .Now add the fried chicken pieces and cover and cook for another 5 minutes until the chicken is cooked through.Add extra water if the sauce has thickened and the sugar & Adjust salt.Decorate with chopped coriander and serve.