Chicken Pita Pockets !

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The week started off on a satisfying note with me being able to successfully make the Pita Breads on skillet. After thoroughly enjoying these soft beauties with falafels and hummus, it was now time to give them a non-vegetarian twist; and that is when I thought of treating my family with the beautiful chicken pita pockets. The recipe is quite simple which anyone can easily prepare at home; if you are keen on making something 'hatke' from the Indian cuisine for lunch/dinner tonight, these delicious chicken pockets would definitely make for a great choice.



Ingredients (serves 2)

Store bought or homemade Pita Breads - 2 (cut into halves)
Boneless chicken breasts - 2 (cut into thin strips)
Beaten curd - 1 cup
Cinnamon - 1 inch
Coriander seeds - 2 tsp
Cumin seeds - 2 tsp
Cloves - 5 to 6
Green cardamom - 3 to 4
Nutmeg - 1/8 of a piece
Black pepper corns - 1/2 tsp
Fenugreek leaves - 1 tsp
Vinegar - 2 tsp
Dry ginger - 1/2 inch
Olive oil - 1/2 tbsp
Salt - 2 tsp
Garlic powder - 1 tsp
Tomato slices - 4 to 5
Cucumber slices - 4 to 5
Red onion slices - 3 to 4
Vegetable oil - 1 tbsp

Method

1. First make a coarse powder of all dry spices.
2. Combine curd with olive oil, vinegar and add in the dry spice powder. Marinade the chicken in this mixture for 2 to 3 hours (preferably overnight).
3. After chicken is properly marinated, cook it on the grill pan for 10 to 15 minutes. Make sure both sides of the chicken pieces are charred well.
4. Now assemble the pita pockets; fill a layer of cucumber, tomato and onion slices. Next add in the layer of cooked chicken pieces (shred or cut into smaller pieces before filling). Top the pockets with a layer of any dip of your choice - tahini, hummus or tzatziki and enjoy !

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