Ingredients:
2 cups all purpose flour
1 cup luke worm water
2 tsp instant yeast
1 tsp salt
1 tsp melted butter or olive oil
Culinary Process:
In a bowl mix dry ingredients.
Mix well and add butter.
Add water and knead into a soft pliable dough.
Put the dough in an oiled bowl. Cover and let it rise.
Roll out pitas on a damp kitchen towel.
Dry roast all the pitas. Set aside.
For the Chicken Filling:
1/2 kg boneless chicken cut into small cubes
Marinate with:
1/2 cup yogurt
1 tbsp ginger garlic paste
1 green chilli minced
1 tsp of cumin powder
1 tbsp ketchup
1 tbsp bbq sauce
3 tbsp tandoori masala
2 tbsp chilli sauce
1 tbsp chilli flakes
1 tsp fresh coriander
1/4 cup cubed coloured peppers
1 onion finely chopped
Salt and pepper to taste
Culinary Process:
Add marinated chicken into a pan.
Cook on high flame. Make some gravy by adding a little splash of water. The chicken should have some sauce as well.
Assembling pockets:
Take the pitas one by one, make a slit in the middle to make a pocket.
Then add filling in all pitas.
chicken pockets are ready. Enjoy!
Sheet pan chicken dinners
Instant Pot chicken recipes
Keto-friendly chicken dishes
Portable lunch ideas
Family-friendly dinner options