Tandoori Chicken Pita Pockets Recipe

About this recipe

Tandoori Chicken Pita Pockets bring together the smoky flavors of classic Indian tandoori spices with the convenience of a handheld snack. Tender chicken strips are marinated in a yogurt-based spice mix and cooked to perfection, ensuring every bite is packed with bold flavor. Fresh cucumber, tomato, and red onion slices add a refreshing crunch, while a touch of chopped coriander and a drizzle of lemon juice brighten the dish. Served warm in soft pita bread, these pockets are ideal for busy professionals looking for a quick, nutritious, and satisfying snack. At just 25 minutes from prep to plate, this recipe is perfect for any time of day, combining high protein content with balanced carbs and fiber to keep you energized and satisfied.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100 g Pita Bread 100% Wholewheat
• 100 g Milky Mist Greek Yogurt Cup
• 10G Snapin Mixed Herbs

Instructions

1. 1. Cut the chicken breast into thin strips for even cooking and marinate it in Greek yogurt, garlic paste, tandoori spice mix, lemon juice, and salt for 15 minutes.
2. 2. Heat olive oil in a skillet over medium heat and cook the marinated chicken strips until golden and fully cooked, approximately 8 minutes.
3. 3. Slice the cucumber, tomato, and red onion into thin rounds for layering in the pita pockets.
4. 4. Warm the pita bread on a dry skillet for about 1-2 minutes per side to make it soft and pliable.
5. 5. Spread a thin layer of yogurt on the inside of the pita pockets to add creaminess and balance the spices.
6. 6. Fill each pita pocket with cooked tandoori chicken strips, cucumber, tomato, and red onion slices for a fresh crunch.
7. 7. Garnish the filling with freshly chopped coriander and an additional drizzle of lemon juice for a burst of flavor.
8. 8. Serve the pita pockets warm as a snack or light meal, enjoying the smoky, creamy, and tangy flavors together.