These butter chicken tarts offer a fresh take on a tried-and-true recipe.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 tarts |
Ingredients
- 1 tablespoon white sugar
- 1 dash salt
- 1 dash ground cumin
- 1 dash garlic powder
- ½ cup butter, melted
- 1 cup all-purpose flour
- 1 teaspoon extra-virgin olive oil
- 1 small onion, chopped
- 2 green onions – chopped, green and white parts separated, divided
- 1 ½ cups diced cooked chicken breast
- 1 teaspoon soy-based liquid seasoning (such as Maggi®), or to taste
- salt and ground black pepper to taste
- 6 ounces butter chicken cooking sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
- Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
- Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
- Spoon butter chicken mixture into the baked tart shells.
- Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 12 g |
| Sodium | 319 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |