These easy Tandoori Chicken Tarts are a perfect little appetiser or party starter to keep guests satisfied until the main course. The flavours of tandoori pair beautifully with the fresh pineapple and cucumber salsa.
Ingredients
⅓ cup natural yogurt
¼ cup tomato paste
1 clove garlic, crushed
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 ½ teaspoons ground cumin
½ teaspoon chilli powder
1 teaspoon ground allspice
12 small chicken tenderloins
2 sheets butter puff pastry, thawed
100g Western Star Original Butter, melted
¼ small sweet pineapple, peeled and finely chopped
1 Lebanese cucumber, finely chopped
2 tablespoons mint, finely shredded
1 ½ cups natural yogurt, extra, for serving
Method
Combine yogurt, tomato paste, garlic and spices in a large bowl. Add the chicken tenderloins and coat with spice mixture. Cover and refrigerate for 1 hour
Cut each sheet of pastry into 6 rectangles and place on 2 lightly buttered baking trays. Top each rectangle with chicken and drizzle with melted butter. Bake at 200°C for 15-20 minutes or until chicken is cooked and pastry golden brown
Toss togther the pineapple, cucumber and mint in a bowl. Dollop remaining yogurt over warm tartlets and sprinkle with pineapple and cucumber salsa. Serve immediately.
Tips & Hints
Tarts can be assembled, drizzled with butter and refrigerated up to 2 hours prior to cooking, remove from fridge 20 minutes before cooking
