Curried Chicken Tarts

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • For pastry: plain flour (Maida) - 2 cups
  • butter or margarine - 1/2 cup
  • salt - 1/2 tsp
  • ice cold water to mix
  • For filling:
  • oil - 2 tbsp
  • onion - 1/2 cup, finely chopped
  • ginger-garlic paste - 1 tsp
  • curry powder - 1 tsp
  • Garam Masala powder - 1/2 tsp
  • tomato puree - 2 tbsp
  • cooked shredded chicken - 1 cup
  • salt to taste
  • mint and coriander leaves - 1 tbsp each, chopped

How to Make Curried Chicken Tarts

  • For pastry:
  • Mix flour with salt.
  • Add butter or margarine and mix lightly with finger tips till the mixture looks like bread crumbs.
  • Add ice cold water little by little and gather the mixture into a dough that just holds together.
  • Keep covered in the refrigerator for one and a half hour.
  • Roll out the dough to a sheet, about 4 mm thick sheet.
  • Cut with a biscuit cutter and place in a greased tart tray .
  • Prick the base of each tart with a fork.
  • Bake in a hot oven for 15 minutes (200 degrees centigrade) reduce the temperature to 180 degreese centigradeand bake for 10-15 minutes more till the tarts are cooked and light brown in color.
  • For filling:
  • Heat the oil in a fry pan. Add onion and fry till light brown.
  • Add ginger-garlic paste, fry for 1 minute.
  • Add curry and Garam Masala powders. Stir well.
  • Add tomato puree, chicken and salt. Cover and simmer for a minute or two.
  • To serve: Fill the tarts with chicken mixture, sprinkled with mint and coriander leaves.