Tikka Masala Briwats / بريوات التيكا ماسالا – CookingWithAlia – Episode 968

RECIPE: https://www.cookingwithalia.com/968-tikka-masala-briwats/

INGREDIENTS:
500g pastilla leaves

For the tikka masala chicken
250g (1/2 pound) chicken breast, cut into cubes
100g (1/2 cup) plain unsweetened yogurt
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon cumin
2 tablespoons olive oil

For the tikka masala sauce
2 tablespoons unsalted butter
1 onion, peeled and diced
1 teaspoon minced garlic
1 teaspoon fresh grated ginger
1 tablespoon garam masala
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon salt
170ml (3/4 cup) tomato puree
100ml (1/2 cup) heavy cream
60ml (1/4 cup) water
1 tablespoon chopped coriander and parsley

For the chutney
100g (1/2 cup) yogurt
1 small bunch of coriander, roughly chopped
1 small bunch of mint, roughly chopped
2 tablespoons lemon juice
1/4 teaspoon chili powder
Salt and pepper to taste

DIRECTIONS:
Step 1: Preparing the chicken tikka masala
1- In a large bowl, mix the chicken, yogurt and spices. Cover with plastic wrap, then refrigerate for 2 hours.
2- Heat the olive oil in a skillet over medium heat. Add the chicken, then cook for 7 minutes. Remove the chicken and set it aside.
3- In the same skillet, add the butter, onions, garlic, and ginger, then cook over medium heat for 5 minutes.
4- Add salt, ground coriander, turmeric, garam masala, paprika, tomato puree, heavy cream, and water, then cook until the sauce thickens.
5- Add the chicken to the sauce and cook for another 5 minutes. Turn off the heat, then set aside to cool before shredding the chicken.

Step 2: Shaping the Briwat
6- Preheat the oven to 200°C/ 400°F.
7- In a small bowl, whisk together the flour and water to make a flour paste.
8- Cut the pastilla sheets to form long rectangles.
9- Add a tablespoon of the chicken filling to each rectangle of pastilla sheet, wrap the sheet of pastilla around the filling to form a triangle and use the flour paste to seal it.
10- Place the briwat on a baking sheet lined with baking paper, then bake for 25min.
11- While the briwat are cooking, place all the chutney ingredients in a blender, then blend until smooth. Serve it with the warm briwat and enjoy !