Welcome back to the weekly Feasting with Friends series at Flour & Spice! This is where other bloggers come and share a recipe perfect for Ramadan and/or Eid. The first recipe in the series was the scrumptious Behari Chicken from Butter Over Bae. Today's guest is here to share a recipe for Chicken Tikka Tarts.
Once upon a time, in a time well before Instagram (imagine that!) I met Henna from Chai and Churros. At the time her blog was called My Ninja Naan, a name for which I still have the worlds biggest soft spot. As I do for her. Henna and I have been compatriots in this blogging journey and although we have met only briefly in real life to me she is as real a friend as any. We have thrown virtual Eid parties together, done some virtual baby shower-ing, and been there to both celebrate and commiserate.
At her blog, Chai and Churros you will find the most beautifully photographed Pakistani and Non Pakistani food. She shares recipes that are simple, accessible and always from the heart. Her photos always ooze an unforced elegance which is very much in line with who she is. I have cooked often from her blog, but currently I am eyeing her Strawberry Mint Limeade, Coconut Chicken Curry, and her take on the Afghani Bolani.
Meet Henna from Chai and Churros
Hello, and a very happy Ramadan to those celebrating! Ramadan this year is going to be vastly different than what we’re used to. Initially, the thought of a socially isolated Ramadan was extremely daunting. I spent (and I’m sure many can relate) some time saddened by the prospect, but over time I’ve come to accept this new reality. I hope and pray that we all are able to reap the benefits of this holy month, despite the current situation.
So I know you’re here for the recipe, but before I share that let me just tell you a little bit about myself. My name is Henna, and I have been a food blogger for the past eight years. You can find me sharing my love for all things food at Chai and Churros. What started off as a hobby has morphed into a full blown passion, and I’m excited to see where it leads me.
Sarah and I go way back, to the time before social media, and I can’t think of blogging and Ramadan without thinking of her. Sarah and I, along with our mutual friend Asiya, used to host a yearly Eid bloggers potluck of sorts, aptly named Eid Eats (you can see those posts here). It used to be a hit amongst bloggers, and I hope to one day return to it.
Okay, okay, you’re here for the Chicken Tikka Tarts!
I’m sharing a recipe for Chicken Tikka Tarts, and yes, they are as amazing as they sound. I have a soft spot for fusion recipes, and this one hits all the marks for taste, ease, and presentation. There are no hard and fast rules to this recipe, and it can be broken down into these basic ingredients-
Puff pastry- Puff pastry is the base of our tart. You can use a full sheet, or you can use smaller cut shapes for tartlettes. The important things to keep in mind here is that we need to keep the dough relatively cold. If not, we’ll end up with a melted mess; and that the pastry need to be scored gently along the edges to create a border
Cheese- Any cheese that isn’t too strong in flavor and has good meltability (is that even a word?) is great! Here are some suggestions: mild cheddar, mozzarella, Colby, Colby jack, Monterey jack, pepper jack, and Mexican blend.
Vegetables- again, no hard and fast rules here. Use what you like and have. There’s no need to make a special trip out to the grocery store for this. Just keep in mind that you don’t want to weigh down your tart with too many toppings, because you run the risk of rupturing your pastry and it becoming soggy. Here are some of my favorites: tomatoes, onions, bell peppers, and corn.
Chicken- boneless chicken is covered in a tikka marinade, and cooked until done. Once it’s cool enough to handle, we dice it up and it’s ready to be tart-ified.
*Bonus* Mint Chutney Aioli- Aioli is just a fancy term for a dip made with mayonnaise. Have you heard of Sriracha Aioli? Yeah, it’s just Sriracha mixed with mayo. This tart is amazing on its own, but if you have some mint chutney hanging around (I have a fabulous recipe that freezes well too), just mix equal parts of mint chutney with mayonnaise, and BOOM! You’ve just upped your bougie factor. You’re welcome
Alright now let’s clean that drool off, and let’s get to it!
Chicken Tikka Tarts
For the Chicken
- 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
For the Tart
- Frozen puff pastry thawed
- Cheese cheddar, mozzarella, Colby, Colby jack, Monterey jack, pepper jack, or Mexican blend
- Sliced vegetables tomatoes, onions, bell pepper, and corn
- Prepared chicken tikka
- Red pepper flakes optional
- Combine all ingredients and allow it to marinate for at least 20 minutes (overnight is best).
- 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.
- Preheat oven to 400°F.
- 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.
- Sprinkle cheese, vegetables, and chicken over the pastry. Sprinkle the top with red pepper flakes, if desired.
- Bake tart(s) for 22 to 27 minutes, until the edges and bottom are golden.
- Cool for a few minutes before serving.
- Bonus mint chutney aioli- mix equal parts of mint chutney and mayonnaise to serve alongside the tart(s) as a dipping sauce.