Murgh Aamras, Ratalu and Pesto Tarts

Tarts loaded with sweet, tangy and creamy succulent cubes of Chicken marinated in Mango puree, Hung curds, Indian Spices, Oven Roasted cubed Sweet potatoes with a spread of Basil and pine nut pesto.

  • COURSE: Soup
  • PREPARATION TIME: 10 minutes
  • COOKING TIME: 15 minutes
  • SERVES: 04 pax.

Ingredients and Quantity

  • Tart Shells- 08 nos.
  • Chicken Breast, cubed- 16 cubes

For the Marination of Chicken cubes

  • Alphonso Mango puree- 1/4th tbsp.
  • Hung curd- ½ tbsp.
  • Almond, blanched, peeled paste- 1/4th tsp
  • Khoya (Khoa. Mawa), grated- 02 tsp.
  • Ginger paste- 1/4th tsp
  • Garlic paste-1/4th tsp
  • Honey- 1/4th tsp
  • Saffron strands, broiled- 1/4th gm.
  • Paprika- a pinch
  • Salt- To taste.
  • Mace powder- a pinch

Other Ingredient

  • Sweet Potato, small-01
  • Extra Virgin Olive Oil- 02 tsp.
  • Broccoli, blanched and chopped fine- 04 florets
  • Basil Pesto- 40 ml.

For the Garnish

  • Parsley- 02 sprigs

For the presentation

  • Tomatoes, sliced and oven roasted: 08 slices

For the Seasoning

Salt-to taste White pepper powder- ½ tsp.


  1. Marinate the chicken with ingredients listed from Alphonso Mango puree to mace powder in a glass bowl for 02 hours in the refrigerator.
  2. In a lined baking tray, bake the chicken cubes at 315◦F for 08 minutes, basting with olive oil and ensuring that it is cooked evenly.
  3. Oven roast Cubes of Sweet Potatoes with a few drops of olive oil, salt and pepper. Keep aside.
  4. Place the tart shells on the presentation plate and spoon it with pesto, place the blanched and chopped broccoli over it. Place the Oven roasted sweet potatoes over the broccoli and in the end place the baked chicken cubes. Sprinkle salt and white pepper if required. Serve this delicacy garnished with chopped parsley with oven roasted tomato slices.

Chef Tips

  1. Assemble the tarts, just before service or it will become soggy.
  2. You may sprinkle mixed herbs on the prepared tarts if desired.