Indian · Main
Chicken Tikka Masala Pita Pockets
Chicken breasts marinate in spiced yogurt, char on the grill, and get sliced into warm pita with a carrot and raisin slaw, cool cucumber raita and a little pineapple and cilantro. It is smoky, creamy and bright in one bite.
- YieldMakes 8 pocket halves, 4 servings
- Hands-on1 h 10 min
- Total2 h 38 min
- Difficulty
Ingredients
Chicken
- 680 gchicken breast halves, boneless and skinless, four 170 g pieces
- 245 gplain Greek yogurt
- 2 tbsptomato paste
- 1lime, juiced and zested
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbspsmoked paprika
- 1 tbspground turmeric
- ½ tspcayenne pepper
- 2 tspground cumin
- 1 tspground coriander
- ½ tspground cardamom
- 2 tspkosher salt
- ½ tspblack pepper, freshly ground
Carrot raisin slaw
- 40 ggolden raisins
- 1 tbspsesame seeds
- 2 tspcumin seeds
- 2carrots, grated
- 200 gred cabbage, grated
- ¼ cupflat-leaf parsley, chopped
- 3 tbspextra-virgin olive oil
- 1 tbspsherry vinegar
- 1lemon, juiced
- 2 tspkosher salt
- ¼ tspblack pepper, freshly ground
Cucumber raita
- 245 gplain Greek yogurt
- 130 gseedless cucumber, grated, unpeeled
- 1 clovegarlic, minced
- 3 tbspcilantro, chopped
- ½ tspground cumin
- ¼ tspground coriander
- 1 tspkosher salt
- ¼ tspblack pepper, freshly ground
To serve
- 4large whole-wheat pitas
- 2 tbspcilantro, chopped
- 80 gfresh pineapple, finely diced
- to tastekosher salt, for seasoning the grilled chicken
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