Dabba Chicken Pie
Dabba Chicken Pie is a fancier chicken version of traditional Bohra Dabba Gosht. This pie is a lavish treat.
Servings 4
Calories 771kcal
Ingredients
- 1 cup raw elbow pasta (macroni)
- 3 tablespoon oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 to 1½ tablespoon chopped green chilli
- 1 teaspoon cumin powder
- ½ to 1 teaspoon black pepper powder
- 2 tablespoon cashew powder (substitute almond powder or plain flour)
- 500 gram boneless chicken , cubed
- ½ cup yogurt , whipped
- 1 cup coconut milk
- ½ cup corns , boiled
- ½ cup carrots , diced
- ¼ cup capsicum
- 2 tablespoon chopped fresh coriander
- ½ cup cream
Other
- 3 eggs , whipped
- ¼ teaspoon chilli powder
- ¼ teaspoon salt
- Tomato slices to garnish
- Capsicum slices to garnish
- 3 tablespoon oil to drizzle on dish
Instructions
- Cook elbow pasta in boiling water for 1 minute less than the instructions on the packet. After draining hot water, rinse pasta with cold water and keep it in colander. Drizzle little oil over pasta and coat evenly with thin film of oil. Set aside.
- Heat oil in a pan and add garlic, ginger, green chilli paste, cumin powder, black pepper and cashew powder, stir for few seconds then add chicken. Mix well and cover the pot. Cook on low heat for 15 minute until tender.
- Now add yogurt, coconut milk, boiled pasta corn , carrots and capsicum. Mix well and cover the pot. Cook for another 5-7 minutes until vegetables get soft. Keep the heat on low.
- Now add fresh coriander and cream. Mix well and simmer for 1-2 minutes. Then remove from heat.
- Garnish with tomato and capsicum slices.
- Whip three eggs, salt and red chilli powder in a bowl. Pour whipped egg over the pasta.
- Then heat oil in vessel until smoking hot. Drizzle oil evenly over the eggs.
- Cover the pot and cook pie on lowest heat for 5-7 minutes until set.
- Slice and serve immediately.
Video
Nutrition
Calories: 771kcal