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Spiced Chicken Pita Pockets Recipe

Spiced Chicken Pita Pockets recipe


This recipe is for a yummy chicken pita pocket. It has chicken with special spices, yogurt, and veggies. You put everything in a pita bread. It's like a sandwich but with a different bread.


500 g Greek yogurt
4 cm piece of ginger, grated
4 cloves of garlic, minced
2 Tbsp tandoori masala
1 Tsp cumin powder
1 Tsp coriander powder
8 boneless chicken thighs
1 bunch of cilantro, chopped
1/4 red onion, thinly sliced
1 large tomato, diced
1 green chili, finely chopped
1/2 cucumber, grated and drained
1 lemon, juiced
4 Tbsp green chutney
4 whole wheat pita breads


In a bowl, combine 250 g of Greek yogurt, grated ginger, minced garlic, tandoori masala, cumin powder, coriander powder, and a pinch of salt. Add the chicken thighs and coat them well with the marinade. Let it sit for at least 2 hours, or overnight for best flavor.
Preheat your grill or pan to medium-high heat. Cook the marinated chicken thighs for about 7 minutes on each side until they are charred and fully cooked.
While the chicken is cooking, prepare the yogurt sauce by mixing the remaining 250 g of Greek yogurt with half of the lemon juice, grated cucumber, and half of the chopped cilantro. Season with salt to taste.
In another bowl, create a fresh tomato salad by combining the diced tomato, green chili, sliced red onion, the remaining lemon juice, and the rest of the cilantro. Season with salt and pepper.
Once the chicken is done, let it rest for a few minutes, then slice it into strips.
Warm the pita breads on the grill or in a pan for a minute on each side.
To assemble the pita pockets, cut the pita breads in half to create pockets. Spread some yogurt sauce inside each pita pocket, add a generous amount of chicken strips, and top with the tomato salad.
Drizzle green chutney over the filling and serve the spiced chicken pita pockets immediately.

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