Murgh Tarts Recipe
Mini open pastry shells stuffed with spicy chicken keema served along with peas and mint sauce
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Ingredients
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Pastry Shells
Chicken Keema Filling
Mint Sauce
Method
Making the Pastry Shells
Prepare the Dough
In a mixing bowl, combine all-purpose flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat Oven
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into rounds.
Shape the Tarts
Place the rounds into a greased muffin tin to form mini tart shells.
Bake the Shells
Bake for 15-20 minutes until golden brown. Remove from the oven and let cool.
Preparing the Chicken Keema Filling
Add Aromatics
Add minced garlic, grated ginger, and green chilies. Sauté for another minute.
Cook Chicken
Add the ground chicken to the pan and cook until browned.
Add Spices
Stir in garam masala, turmeric powder, coriander powder, and salt. Cook for an additional 5 minutes.
Finish Filling
Add fresh peas and cook for another 3-4 minutes until the peas are tender.
Making the Mint Sauce
Blend Sauce
In a blender, combine fresh mint leaves, yogurt, lemon juice, and salt. Blend until smooth.
Assembly
Fill the Tarts
Fill each baked pastry shell with the spicy chicken keema filling.
Serve
Serve warm with mint sauce on the side and enjoy!