Butter Chicken Curry Tart


The Butter chicken sauce option is super handy for quick snacks or meals after a long day and so Delicious!


  • 2 tbs ghee/oil/butter
  • 500g chicken thigh roughly diced
  • 100ml Mudgeerba Spices Butter Chicken Sauce
  • 12 tart cases (puff pastry in muffin trays also work a treat)
  • 1/3 cup full cream
  • 1 1/4 cup good cheese, grated (gouda works well)
  • salt and pepper to season
  • 1 cup of chopped red or green capsicum and sliced cherry tomatoes



  1. Pre-heat oven on 180c degrees
  2. Pre-bake tart shells for 10 mins
  3. Add ghee/oil or butter to pan and add chicken to seal on high, stir well
  4. Lower the heat, add the Butter chicken curry sauce to the pan
  5. Bring to the boil, then simmer until the meat is tender and the liquid has reduced.
  6. Add any salt or pepper to season
  7. Allow to cool slightly before filling tart cases
  8. Top with grated cheese, cherry tomatoes and capsicum
  9. Bake for 10-15 mins or until cheese melts