Prep:  15 min + marinading
Marinate:  60 min
Cook:  20 minutes
Serves:  6
Average: 4 (4 votes)
Recipe by: Western Star
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.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Tandoori spiced chicken tarts with pineapple and cucumber salsa
  1. 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
  2. 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
  3. 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
FacebookPintrestX (Twitter)Google ClassroomShare via Email