APPETIZER
Mini Butter Chicken Tartlets
MAKES: 40-50
TIME: 45 MINS
EQUIPMENT: 1 sheet pan
If you tend to overcomplicate hosting, this one’s for you.
I used to spend days planning and cooking, only to end the night completely wiped out.
So this year, I’m keeping it simple but just as delicious.
These Mini Butter Chicken Tartlets are fully prep-ahead and pop straight into the oven before guests arrive.
Warm, flavorful, protein-packed… the perfect bite to kick off the night.
Ingredients
3 packages or ~45 mini tart shells or phyllo cups (store-bought or make your own with puff pastry)
CHICKEN
1 lb chicken breast
½ tsp salt
½ tsp garlic powder
¼ tsp ginger powder
½ tsp garam masala
¼ tsp turmeric
½ tsp chili powder
drizzle of olive oil
SAUCE
2 Tbsp ghee
1 small yellow onion, diced
2 tsp garlic, minced
1 tsp ginger, minced
1 Tbsp tomato paste
1 (14 oz) can crushed tomatoes
⅓ cup raw cashews
½ cup cottage cheese
½ tsp garam masala
½ tsp ground cumin
¼ tsp turmeric
1 tsp chili powder
¼ cup chicken bone broth
½ tsp salt
Instructions:
Spice the Chicken:
In a bowl, toss chicken with olive oil, garlic powder, ginger powder, garam masala, turmeric, chili powder, and salt until evenly coated.
Sear the Chicken:
Heat 1 Tbsp ghee in a skillet over medium-high heat.
Add chicken and sear for 1–2 minutes per side until lightly browned.
Lower the heat, cover, and cook until just done (a little under is fine).
Shred using a fork or stand mixer.
Build the Sauce:
In the same pan, add the remaining ghee and onions. Sauté 5–6 minutes until golden.
Add garlic and ginger; cook 1 minute.
Stir in garam masala, cumin, turmeric, and chili powder; toast for 1–2 minutes.
Add tomato paste and cashews, stir to coat, then add crushed tomatoes.
Simmer 5–7 minutes until thickened slightly.
Blend Until Creamy:
Transfer sauce to a blender, add cottage cheese, and blend until smooth.
Simmer & Combine:
Return sauce to the pan. Add bone broth gradually to loosen the sauce.
Stir in shredded chicken and salt to taste.
Simmer gently for 5–7 minutes until saucy and rich.
Let the mixture cool slightly before assembling.
Prepare the Tart Shells
If using frozen mini tart shells, bake them according to package instructions until they’re golden and crispy.
Assemble the Tartlets
Spoon about a tablespoon of the butter chicken filling into each tart shell, filling to the top.
Place the filled tartlets back in the oven and bake for 5 minutes, just to warm them through and allow the flavors to meld.
Garnish and Serve
Remove the tartlets from the oven. Garnish each with a dot of yogurt and a sprinkle of fresh cilantro.