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1
Preheat oven to 400 degrees F.
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2
Toss the frozen vegetables with vegetable oil and spread evenly onto a sheet pan.
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3
Place into oven and cook until golden brown, about 15 minutes.
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4
When done, remove from oven and set aside.
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5
In a pan heat 2 tablespoons of butter over medium heat.
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6
Season the chicken with a sprinkling of salt, pepper and Garam Masala and cook until just cooked through (depending on the size of the pieces, this may take about 5 minutes per side juices should run clear when done).
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7
Remove chicken from pan and set aside.
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8
In the remaining butter, heat the onion and celery until softened.
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9
In another pan, pre-heat the broth and milk over medium heat.
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10
Add 2 more tablespoons of butter to the celery mix and allow it to melt.
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11
Add the flour, remaining Garam Masala and turmeric.
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12
Mix well and cook for 1 to 2 minutes.
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13
Add the pre-heated milk/broth mixture and cook until thickened.
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14
While the sauce thickens, chop the chicken into bite-sized pieces.
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15
Once the sauce has thickened, add the parsley, salt and pepper to taste and mix well.
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16
Toss in the browned vegetables and chopped chicken and mix well.
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17
Place the mixture into a 2-quart (or larger) casserole dish or divide evenly into into 4 oven-safe soup crocks.
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18
Top with circles (or other shapes) of puff pastry or other dough, or cover the dish(es) with pie dough.
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19
Sprinkle some Garam Masala onto the puff pastry or dough.
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20
Place into the oven and cook until puff pastry or dough has browned and the mixture is hot and bubbly, about 25 minutes.
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21
*Niter Kibbeh is essentially Ghee flavored with aromatics and spices.
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22
There are recipes on the Internet for how to make it.
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23
It adds a unique depth of flavor to this dish.
