Tandoori Chicken Pockets
Tandoori Chicken Pockets
Ingredients:
- Boneless chicken cubes 200 gm
- Tandoori masala 1 tbsp
- Lemon juice 2 tbsp
- Salt to taste
- Red chili powder 1 tsp
- Roasted & crushed cumin seeds 1 tsp
- Chili sauce 1 tbsp
- Ginger garlic paste 1 tbsp
- Yogurt 1 cup
- Black pepper 1/2 tsp
- Cucumber (diced) 1 small
- Tomato (diced) 1 small
- Thinly sliced onion 1 small
- Iceberg or salad leaves a few
- Black olives a few (optional)
- Mayonnaise 1/2 cup
- Pita bread as required
- Marinate chicken with ginger garlic paste salt, red chili powder, zeera, lemon juice, chili sauce, and tandoori masala, set aside for 1/2 an hour then in a frying pan heat 2 tbsp of oil, and cook this marinated chicken until tender. For yogurt sauce, cut all veggies into small cubes. Beat yogurt well. Add salt to taste, zeera powder, black pepper powder, diced vegetables and make thick sauce. You can add salad leaves in it as well. Roast the pitta bread on a tawa, cut into halves, and apply some mayonnaise on it. Add chicken, and pour some yogurt sauce, salad leaves and fold it. Insert toothpick to secure. Colorful tandoori chicken pockets are ready to serve.
Comments