• 900g Sadia Chicken Thighs, thawed
  • 2 tablespoons Tandoori spice paste
  • 400g Readymade short crust pastry
  • 4 tablespoons Oil
  • 1 tablespoon Ground cumin
  • 1 tablespoon Ground coriander
  • 1 teaspoon Cinnamon
  • 1 Tomato paste
  • 5 large Onions, sliced
  • 1 teaspoon Salt
  • 3 Garlic cloves, crushed
  • 2 tablespoons Ginger, finely grated
  • ¼ cup Fresh coriander leaves, to garnish



Remove and discard the skin and bones from the Sadia Chicken Thighs. Cut the meat into strips, toss in the tandoori paste, cover and refrigerate.


Preheat the oven to 200°C. Line a 26 cm loose-bottom flan dish with the readymade pastry and chill for 20 minutes. Bake for 20 minutes, or until golden brown, according to pack instructions. Reduce the oven temperature to 180°C.


Heat the oil in a large pan. Add the spices and tomato paste and cook for 1 minute. Add the onions, salt, garlic and ginger and stir to combine. Cover and cook slowly, stirring occasionally for 40 minutes or until tender. Spoon the onions onto the pastry and return the tart to the oven for 10 minutes.


Heat a large pan with a little oil and cook the chicken until golden and fully cooked. Carefully remove the tart from the tin and place on a platter. Pile the chicken on top of the tart and garnish with coriander leaves.

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