Tandoori Chicken Pockets
with Cooling Yoghurt
The name tandoori originates from the ‘tandoor’ cylindrical clay oven in which the dish is traditionally roasted. But don’t worry! Our Head Chef has created this easy recipe and any oven will do! With inspiration from South Asia, the colourful dish tingles the taste-buds by marinating the chicken in yoghurt and seasoning with a special blend of spices. Alongside the cooling yoghurt, it’s the perfect level of spicy tucked into tasty wholemeal pittas! Delish!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Greek Style Natural Yoghurt
(Contains Milk)
1
Tandoori Masala Spice
2
British Chicken Breasts
Red Onion
1
Baby Gem Lettuce
2
Vine Tomatoes
Carrot
1
Cucumber
(May contain Celery)
2
Pitta Bread
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Turn the grill onto its highest setting. Mix 1 tbsp of natural yoghurt with the tandoori spice blend and ¼ tsp of salt to make a thick paste and marinade chicken breasts. Tip: Cut a few slashes into your chicken breasts, this will allow the marinade to work faster. Tip: We’ve given you skin on chicken as we think it works better, but take the skin off if you prefer. Coat the chicken breasts with the tandoori mix and leave to marinate for as long as you can.
Peel the onion and finely dice. Cut the gem lettuce in half lengthways and then cut widthways, shredding it finely. Chop the tomatoes into small cubes. Peel and grate the carrot.
Cut the cucumber in half lengthways and scoop out the seeds with a spoon. Cut lengthways again into 1cm wide strips. Cut widthways into 1cm cubes.
When your grill is hot, lay the chicken out on a tray and put on the top shelf. Grill for 10 mins on each side and allow to char slightly. Once cooked, allow the chicken to rest for a few minutes and then slice. Tip: Your chicken is cooked when it is no longer pink in the middle.
Toast your pita breads until they are slightly golden and puffed up. Tip: For more communal eating (and less prep!) chop the pitas in half to make 6 little pockets and put them in a bowl on the dinner table.
Serve all the other ingredients in bowls and let people get stuck in and make their own. Top with a dollop of the remaining natural yoghurt seasoned with some salt and pepper.
