Ingredients
6
6 servings
- •1 tablespoon white sugar
- •1 dash salt
- •1 dash ground cumin
- •1 dash garlic powder
- •½ cup butter, melted
- •1 cup all-purpose flour
- •1 teaspoon extra-virgin olive oil
- •1 small onion, chopped
- •2 green onions - chopped, green and white parts separated, divided
- •1 ½ cups diced cooked chicken breast
- •1 teaspoon soy-based liquid seasoning (such as Maggi®), or to taste
- •salt and ground black pepper to taste
- •6 ounces butter chicken cooking sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
- 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.
- 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.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- 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.
- Spoon butter chicken mixture into the baked tart shells.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 344
- Carbohydrate: 22g
- Fat: 23g
- Fiber: 1g
- Protein: 13g
- Sugar: 3g
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