Spiced Chicken Tikka Pockets Recipe

About this recipe

Spiced Chicken Tikka Pockets are a delightful Indian-inspired snack that combines the smoky, tender flavors of chicken tikka with the refreshing tang of a yogurt-mint sauce. These pockets are made using whole wheat flatbreads, making them both wholesome and satisfying. Each bite bursts with the warmth of classic Indian spices like garam masala, chili powder, and turmeric, balanced perfectly with the cooling zest of mint and cucumber. Packed with 42g of protein, they are not only delicious but also a great way to fuel your day. The cooking process is straightforward, with the chicken marinated to perfection and cooked until golden, while the flatbreads are toasted lightly for a soft yet crisp texture. Ideal for busy professionals, these pockets are easy to assemble and make a convenient snack for any time of the day. Serve them warm with extra yogurt-mint sauce on the side for a truly irresistible treat that will leave you craving more.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 400 g Bread - Sandwich
• 100 g Milky Mist Greek Yogurt Cup

Instructions

1. 1. Cut the boneless chicken thighs into bite-sized pieces and place them in a mixing bowl.
2. 2. Add thick yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, and salt to the bowl.
3. 3. Mix the chicken pieces thoroughly with the marinade and let it rest for 20 minutes to absorb the flavors.
4. 4. Heat a non-stick pan over medium heat and add the cooking oil.
5. 5. Cook the marinated chicken pieces in the pan, turning occasionally, until golden brown and fully cooked, approximately 10-12 minutes.
6. 6. While the chicken cooks, prepare the yogurt-mint sauce by blending mint leaves, coriander leaves, cucumber, green chili, rock salt, and black pepper.
7. 7. Toast the whole wheat flatbreads lightly on a dry skillet over medium heat until warm and pliable.
8. 8. Spread the yogurt-mint sauce generously over each flatbread.
9. 9. Place the cooked chicken tikka pieces in the center of each flatbread.
10. 10. Fold the flatbreads into pockets, securing the edges if necessary with toothpicks or wrapping in parchment paper for ease.
11. 11. Warm the chicken tikka pockets briefly on the skillet to ensure they are evenly heated and slightly crisp.
12. 12. Serve the spiced chicken tikka pockets hot with extra yogurt-mint sauce on the side for dipping.