Pulled Tandoori Chicken Pita

These pulled tandoori chicken pitas are absolutely delicious! Served with a cooling mint yoghurt makes this a perfect quick dish for your whole family.⁠

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
g
Greek Yoghurt
Garlic Clove
tbsp
Lemon Juice
tbsp
Onion Powder
tbsp
Garam Masala
tbsp
Ground Coriander
tbsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Ground Ginger
tsp
Cayenne Pepper
Pita Bread
Red Onion
tbsp
Pomegranate Seeds
g
Baby Leaf Salad
Avocado
Yoghurt Mint Dip
g
Fresh Mint
g
Greek Yoghurt
tbsp
Lemon Juice
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, garlic, lemon juice, onion powder, garam masala, dried coriander, paprika, cumin, ginger and pepper. Cover with cling film and marinate for at least 60 minutes in the fridge.
  2. In the meantime, wash the salad and shake dry. For the yoghurt, wash the mint, shake dry and finely chop the leave. In a small bowl, mix the yoghurt with the mint, lemon juice and olive oil. Season with salt and pepper. Peel and finely slice the onion.
  3. Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes. Pull the chicken apart with the help of two forks.
  4. Heat the pita breads in the oven for about 3-4 minutes according to the package instructions.
  5. To assemble, spread each pita with yoghurt mint dip, then lettuce and pulled chicken. avocado, Garnish with onions, pomegranate seeds and more dip.

Preparing In The Kitchen
  1. Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, garlic, lemon juice, onion powder, garam masala, dried coriander, paprika, cumin, ginger and pepper. Cover with cling film and marinate for at least 60 minutes in the fridge.
  2. In the meantime, wash the salad and shake dry. For the yoghurt, wash the mint, shake dry and finely chop the leave. In a small bowl, mix the yoghurt with the mint, lemon juice and olive oil. Season with salt and pepper. Peel and finely slice the onion.
  3. Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes. Pull the chicken apart with the help of two forks.
  4. Heat the pita breads in the oven for about 3-4 minutes according to the package instructions.
  5. To assemble, spread each pita with yoghurt mint dip, then lettuce and pulled chicken. avocado, Garnish with onions, pomegranate seeds and more dip.

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