These butter chicken tarts provide a new twist on an old favorite.
Ingredients
- white sugar: 1 Tbsp
- dash salt: 1 piece
- dash ground cumin: 1 piece
- dash garlic powder: 1 piece
- butter: 0.5 cup (melted)
- all-purpose flour: 1 cup
- extra-virgin olive oil: 1 tsp
- onion: 1 piece (chopped)
- green onions - chopped, green and white parts separated: 2 piece (divided)
- ½ cups diced cooked chicken breast: 1 piece
- soy-based liquid seasoning (such as Maggi®): 1 tsp (to taste)
- salt and ground black pepper: (to taste)
- ounces butter chicken cooking sauce: 6 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
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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.
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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.
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Bake in the preheated oven until lightly browned, about 10 minutes.
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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.
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Spoon butter chicken mixture into the baked tart shells.
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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.
