Tag: Chicken Pockets

Quick & Easy Weeknight Meal: Tandoori Chicken Naan Pockets Recipe
Tandoori Chicken Naan Pockets

This Yummilicious Tandoori Chicken Naan Pockets Recipe is ideal for a quick snack and excellent as picnic fare. Must try it!!

Photo: Tandoori Chicken Naan Pockets Recipe

Check it out the Tandoori Chicken Naan Pockets Recipe here !!

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[one_fourth]Prep Time:10 minutes + marination[/one_fourth] [one_fourth]Cook Time:25 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2 chicken breasts, boneless & skinless
- 3 tbsp natural yogurt
- 1 tsp red chili powder
- 1 tsp tandoori masala powder
- 1 tsp salt
- 3 tbsp lemon juice
- 1 tbsp fresh coriander, finely chopped
- 4 green chilies, finely chopped
- 1 tbsp vegetable oil
- 4 naans
- 8 onion rings
- 1 tomato
- 1/2 cup shredded cabbage
For Garnishing:
- few lemon wedges
  few salad leaves and fresh coriander
[/tab] [tab]Yield: 4 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Clean chicken and pat dry.

Step 2

Then cut into bite-size pieces and set aside.

Step 3

In a small bowl, Combine together yogurt, red chili powder, salt, lemon juice, chopped coriander, tandoori masala and green chillies.

Step 4

Pour this marinade over the chicken cubes, turn to coat evenly.

Step 5

Cover and marinate for 1 hour to blend flavors.

Step 6

By using a sharp knife, cut each naan into the middle and make a small pocket of it.Set aside.

Step 7

Preheat oven at 180 degree C.

Step 8

Place chicken on a baking tray. Bake, in the preheated oven, for 20 minutes or until chicken is done and all juices run clear.

Step 9

Remove from the oven and brush with oil

Step 10

Fill each naan pocket with cooked chicken, onion rings, tomato and shredded cabbage.

Step 11

Garnished with lemon, salad leaves.Tandoori Chicken Naan Pockets are ready to serve.Enjoy !

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- Serve with green chutney.
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If you like Tandoori Chicken Naan Pockets Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Tandoori Chicken Naan Pockets, do share with us and we would be glad to give it a try.
November 3, 2014
Lunch in Minutes: Delicious Chicken Pita Pockets Recipe!
Chicken Pita Pockets

Shredded veggies and chicken tikka are packed ahead of time so your kids can assemble the pita pocket by themselves. Perfect for busy week nights.

Photo: Chicken Pita Pockets

I’ve been experimenting recently to find a delicious Chicken Pita pockets recipe that can be made relatively quickly. I like pitas for its pocket like, leak-proof space. It’s not gonna get all over your hands and your filling stays snug in one place even after you’ve taken several bites.

Photo: Chicken Pita Pockets

This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too. Spoon chicken mixture onto pita’s, fold in half and serve right away or wrap in foil to eat on the go.

Photo: Chicken Pita Pockets

Very healthy and satisfying dish that fills your appetite. So, try this recipe and don’t forget to share your experience with me.

Check it out the Chicken Pita Pockets Recipe and printable version below!!
Print Pin

Chicken Pita Pockets

This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Servings 8

Author Bushrah | Recipestable

Ingredients
Ingredients
For Chicken Marinade
500 gm chicken breasts boneless and skinless
1 cup plain yogurt
1 tablespoon vegetable oil
1 tablespoon ginger garlic paste
1 tablespoon lemon juice
1 teaspoon paprika powder
1/2 teaspoon ground cumin
salt according to taste
For Sauce
4 tablespoon sour cream
3 tablespoon mayonnaise
2 tablespoon chili garlic sauce
1 clove garlic roasted and chopped
a pinch of paprika powder
For Pita Pockets
4 pita breads
1 cucumber diced
few salad leaves chopped
few lemon wedges
red onion thinly sliced

Instructions
Directions
Remove all the fat from the chicken and rinse it with cold water. Pat dry.
Cut chicken into small cubes.
Put chicken in a large bowl. Add yogurt, ginger garlic paste, salt, paprika, cumin and lemon juice. Stir to coat evenly.
Cover and marinate for 30 minutes to blend flavors.
Now heat 1 tablespoon oil in a non-stick pan. Add marinated chicken.
Stir and cook for 10-12 minutes or until chicken is no longer pink and all juices run clear.
Allow to cool.
To make sauce: In a small bowl, mix together cream cheese, mayonnaise, chili garlic sauce and paprika powder.
Cut the pita bread into halves and gently pull each half open to form a pocket.
Fill each with salad leaves, onion, cucumber and lemon wedges.
Divide the chicken tikka mixture among the pita pockets. Drizzle it with with prepared sauce. Delicious Chicken Pita Pockets are ready to eat. Enjoy!!

Notes
Note :
Cover the pita bread so it remains soft and warm.
Serving Suggestions:
Serve with cream sauce and french fries.
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November 10, 2013
Pecan Chicken Pockets Recipe
An American recipe, that takes 15 minutes to prepare and 30 minutes to cook with an Oven. Crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. It’s crispy, easy and yummy! I hope you like it.
Check it out Pecan Chicken Pockets recipe here!!

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time:30 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 tube (4 ounces) refrigerated crescent rolls
- 1/2 cup cooked chicken, cubed
- 1/2 cup fresh mushrooms, sliced
- 3 tbsp softened butter, divided
- 3 tbsp chive and onion cream cheese, spreadable
- 3 tbsp seasoned bread crumbs
- 2 tbsp chopped pecans
- a dash of pepper
[/tab] [tab]Yield: 2 servings

Amount per serving.
- Calories:606
- Fat:43 g (saturated fat: 20 g)
- Cholesterol: 96 mg
- Sodium: 1,041 mg
- Carbohydrate:33 g
- Fiber:1 g
- Protein: 18 g
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Preheat oven to 350 degree F.

Step 2

Place cream cheese, butter and pepper in a medium bowl. Stir in mushrooms and chicken. Divide crescent dough into two rectangles. Seal perforations.

Step 3

Spoon chicken mixture on the each rectangle. Roll up, starting from a short side; pinch ends to seal.

Step 4

Place bread crumbs and pecans in a shallow bowl. Melt remaining butter and brush over the dough. Roll in crumb mixture.

Step 5

Place roll on an ungreased baking sheet. Bake for 30-35 minutes or until golden brown. Pecan Chicken Pockets are ready now.
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- Serve with Pineapple Mustard Dip.
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November 8, 2013