Chicken Tikka Pita Pockets
Lunch · Indian · Ready in 20 min · Serves 2
Yogurt-spiced chicken seared hot and stuffed into pitas with cucumber and red onion. Tikka flavour in twenty minutes, no grill required.
Per serving
- Calories
- 480
- Protein
- 40 g
- Carbs
- 44 g
- Fat
- 14 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D1%
- B1234%
- Zinc20%
- Magnesium21%
- Omega-39%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 350 g Chicken breast, cubed
- 120 g Greek yogurt
- 2 tsp Garam masala
- 1 tsp Kashmiri chilli powder
- 1 tbsp Ginger-garlic paste
- 2 whole Pita bread
- 100 g Cucumber, sliced
- 3 tbsp Red onion, finely chopped
- 1 tbsp Olive oil
- 0.5 tsp Salt
Method
- 1
Stir 60g of the Greek yogurt with 2 tsp garam masala, 1 tsp Kashmiri chilli powder, 1 tbsp ginger-garlic paste and 0.5 tsp salt. Toss 350g cubed chicken breast through it until coated.
- 2
Heat 1 tbsp olive oil in a wide pan over high heat until shimmering. Cook the chicken in one layer for 10–12 minutes, turning twice, until charred at the edges and cooked through.
- 3
Toast both pitas until puffed, then halve and open them into pockets. Fill with the tikka chicken, 100g cucumber slices, 3 tbsp chopped red onion and the remaining 60g yogurt.
