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
- 1
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.
- 2
Form the Dough
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
Preheat Oven
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into rounds.
- 5
Shape the Tarts
Place the rounds into a greased muffin tin to form mini tart shells.
- 6
Bake the Shells
Bake for 15-20 minutes until golden brown. Remove from the oven and let cool.
Preparing the Chicken Keema Filling
- 7
- 8
Add Aromatics
Add minced garlic, grated ginger, and green chilies. Sauté for another minute.
- 9
Cook Chicken
Add the ground chicken to the pan and cook until browned.
- 10
Add Spices
Stir in garam masala, turmeric powder, coriander powder, and salt. Cook for an additional 5 minutes.
- 11
Finish Filling
Add fresh peas and cook for another 3-4 minutes until the peas are tender.
Making the Mint Sauce
- 12
Blend Sauce
In a blender, combine fresh mint leaves, yogurt, lemon juice, and salt. Blend until smooth.
Assembly
- 13
Fill the Tarts
Fill each baked pastry shell with the spicy chicken keema filling.
- 14
Serve
Serve warm with mint sauce on the side and enjoy!