Ingredients

• 1 tablespoon white sugar
• 1 dash salt
• 1 dash ground cumin
• 1 dash garlic powder
• 0.5 cups butter , melted
• 1 cup all-purpose flour
• 1 teaspoon extra-virgin olive oil
• 1 small onion , chopped
• 2 greens onions - chopped , green and white parts separated, divided
• 1.5 cups diced cooked chicken breast
• 1 teaspoon soy-based liquid seasoning , such as Maggi®
• salt and ground black pepper to taste
• 6 ounces butter chicken cooking sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
2. 2 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.
3. 3 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.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 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.
6. 6 Spoon butter chicken mixture into the baked tart shells.
7. 7 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.

Nutrition per serving