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Recipe

Tandoori chicken pitas

Prepare this dish ahead to give the spicy marinade time to infuse the chicken with flavour. Served in pita pockets, it's a interesting twist to this Indian favourite.

Apr 29, 2014 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Tandoori chicken pitas
  • 1 cup greek-style yoghurt, plus extra, to serve
  • 2 tablespoon vegetable oil
  • 1 lemon, juiced
  • 1 long red chilli, chopped, deseeded,
  • 2 teaspoon ginger, finely grated
  • 2 teaspoon tandoori spice mix
  • 1 garlic clove, crushed
  • 650 gram chicken tenderloins
  • 4 split pita pockets
  • 60 gram baby rocket
  • 1/3 cup mint leaves

Method

Tandoori chicken pitas
  • 1
    Combine yoghurt, oil, juice, chilli, ginger, spice mix and garlic in a small food processor. Process until smooth.
  • 2
    Place chicken in a non-metallic dish. Pour over marinade, stirring to coat well. Cover with plastic wrap and chill for at least 3 hours, or overnight.
  • 3
    Heat a large, non-stick frying pan over medium heat. Cook chicken in 3 batches, 4-5 minutes each, until cooked through.
  • 4
    Serve chicken in pita pockets with extra yoghurt, baby rocket and mint.

Notes

Add a little mango chutney to the pita pockets for added flavour. A salad of chopped tomato, cucumber, red onion, coriander and a squeeze of lemon is a delicious addition.

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