Crispy Chicken Tikka Pockets Recipe

Indian cuisine · 330 calories

About this recipe

Crispy Chicken Tikka Pockets are a delightful Indian snack that combines marinated, spiced chicken tikka with the crunch of rice flour pockets. This dish is perfect for satisfying those mid-day cravings or serving up as a crowd-pleaser at gatherings. The marination infuses the chicken with robust flavors of red chili, turmeric, garam masala, and cumin, while the yogurt tenderizes the meat to juicy perfection. The rice flour coating ensures each bite delivers a satisfying crisp texture. Pair these pockets with vibrant green chutney and garnish with fresh coriander leaves for a burst of freshness. Ready in under an hour, this medium-spice snack is a treat for both your taste buds and your wellness goals, packing 31g of protein per serving and loads of flavor. Perfect for sharing or indulging solo, it’s an ideal addition to any meal plan.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 100g Greek Yogurt
  • 250 ml Keya Lemon Juice
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • 50 g Everest Cumin Powder
  • - Green Chutney
  • 500 ml Oil (For Frying)
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 100 g Pita Bread 100% Wholewheat

Instructions

  1. 1. Cut chicken thighs into bite-sized pieces and marinate with yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, and rock salt for 20 minutes.
  2. 2. Prepare the rice flour batter by mixing rice flour with water and a pinch of salt until smooth and lump-free.
  3. 3. Heat oil in a deep pan until it reaches frying temperature.
  4. 4. Dip the marinated chicken pieces into the rice flour batter, ensuring they are fully coated.
  5. 5. Fry the coated chicken pieces in hot oil until golden brown and crispy, about 5-7 minutes.
  6. 6. Remove the fried chicken and drain excess oil on a paper towel.
  7. 7. Spread green chutney onto flat surfaces of the crispy rice flour pockets.
  8. 8. Place the fried chicken pieces into the pockets and garnish with chopped coriander leaves.
  9. 9. Serve the crispy chicken tikka pockets warm with extra green chutney on the side.