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Chicken Tikka Tarts

Course Appetizer, Iftar
Cuisine Fusion, Pakistani
Keyword Baking, Cheese, Chicken, Fusion, Iftar, Pakistani, Puff Pastry, Tart, Vegetables
Servings 6 Servings

Ingredients

Chicken Tikka

  • 1 pound boneless skinless chicken breast (butterflied if too thick)
  • 2 tablespoons neutral flavored oil
  • 1 tablespoon yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon premade tikka or tandoori masala, any brand
  • 1 tablespoon lemon juice

Tart(s)

  • 1 pound frozen puff pastry, thawed
  • 1½ cups shredded cheese (cheddar, mozzarella, Colby, Colby jack, Monterey jack, pepper jack, or Mexican blend)
  • Sliced vegetables (tomatoes, onions, bell pepper, and corn)
  • Red pepper flakes, optional

Mint Chutney Aioli

  • ¼ cup mint chutney
  • ¼ cup mayonnaise

Instructions

Prepare Chicken Tikka

  1. Combine all ingredients and allow it to marinate for at least 20 minutes (overnight is best).
  2. Heat a vessel over medium heat. Add chicken and marinade and cook until cooked through. Cool completely, then dice into bite-size pieces. Set aside.

Prepare Tart(s)

  1. Preheat oven to 400°F.

  2. Place puff pastry on a parchment lined baking sheet. Use a knife to gently score a border along the edges of the pastry, about ¼ to ½-inch from the edge, making sure not to cut completely through the pastry. If you are making individual tartlettes, be sure to keep at least 2-inches of space between each pastry.
  3. Sprinkle cheese, vegetables, and chicken over the pastry. Sprinkle the top with red pepper flakes, if desired.
  4. Bake tart(s) for 22 to 27 minutes, until the edges and bottom are golden.
  5. Cool for a few minutes before serving.

Prepare Mint Chutney Aioli

  1. Mix equal parts of mint chutney and mayonnaise to serve alongside the tart(s) as a dipping sauce.