Murgh Aamras, Ratalu and Pesto Tarts

I know it is not a season of Mangoes but I am a complete fan of it, So this is for all the Mango lovers……………….

Tarts loaded with sweet, tangy and creamy succulent cubes of Chicken marinated in Mango puree, Hung curds, Indian Spices, Oven Roasted cubed Sweet potatoes with a spread of Basil and pine nut pesto.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients and Quantity:

Tart Shells- 08 nos.

Chicken Breast, cubed- 16 cubes

For the Marination of Chicken cubes:

Alphonso Mango puree- 1/4^th tbsp.

Hung curd- ½ tbsp.

Almond, blanched, peeled paste- 1/4^th tsp

Khoya (Khoa. Mawa), grated- 02 tsp.

Ginger paste- 1/4^th tsp

Garlic paste-1/4^th tsp

Honey- 1/4^th tsp

Saffron strands, broiled- 1/4^th  gm.

Paprika- a pinch

Salt- To taste.

Mace powder- a pinch

Other Ingredients:

Sweet Potato, small-01

Extra Virgin Olive Oil- 02 tsp.

Broccoli, blanched and chopped fine- 04 florets

For the Seasoning:

Salt-to taste

White pepper powder- ½ tsp.

For the Pesto:

Basil-04 Sprigs

Pine Nuts- Roasted-30 gm.

Lemon Juice- 10 ml.

Lemon Zest (Lemon Peel) , grated- a pinch

Olive Oil-15 ml.

Freshly ground black pepper-02 gm.

Salt-To Taste

Freshly grated Parmesan Cheese-30 gm

For the Garnish:

Parsley- 02 sprigs

For the presentation :

Tomatoes, sliced and oven roasted: 08 slices

 

Method:

Marinate the chicken with ingredients listed from Alphonso Mango puree to mace powder in a glass bowl for 02 hours in the refrigerator.

In a lined baking tray, bake the chicken cubes at 315◦F for 08 minutes, basting with olive oil and ensuring that it is cooked evenly.

Oven roast Cubes of Sweet Potatoes with a few drops of olive oil, salt and pepper. Keep aside.

For the Pesto:

Combine the Basil, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse, gradually add the Olive oil, blending until the mixture is creamy. Add salt and pulse.

Transfer pesto in a medium bowl. Stir in the Parmesan. Add salt if required and add the pepper to the pesto.

Assembling of the Tarts:

Place the tart shells on the presentation plate and spoon it with pesto, place the blanched and chopped broccoli over it. Place the Oven roasted sweet potatoes over the broccoli and in the end place the baked chicken cubes. Sprinkle salt and white pepper if required.

Serve this delicacy garnished with chopped parsley accompanied / presented with oven roasted tomato slices.

Chef Tips:

1. Assemble the tarts, just before service or it will become soggy.
2. You may sprinkle mixed herbs on the prepared tarts if desired.