Tandoori spiced chicken tarts with pineapple and cucumber salsa Recipe | myfoodbook

Ingredients

• ⅓ cup natural yogurt
• ¼ cup tomato paste
• 1 clove garlic, crushed
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• ½ teaspoon chilli powder
• 1 teaspoon ground allspice
• 12 small chicken tenderloins
• 2 sheets butter puff pastry, thawed
• 100g Western Star Original Butter, melted
• ¼ small sweet pineapple, peeled and finely chopped
• 1 Lebanese cucumber, finely chopped
• 2 tablespoons mint, finely shredded
• 1 ½ cups natural yogurt, extra, for serving