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Tandoori Chicken Pockets

Ingredient

- 1\3 cup plain yogurt:1/3cup
- 2 tbsp. Chicken tandoori masala

- 4 boneless chicken thigh
- 4 Shami rotti:
Filling.
- 1 Cucumber chopped
- 1medium tomato, peeled
- 2 tbsp. Plain yogurt
- 2 tbsp. Chopped mint

1. Combine yogurt, Tandoori masala and salt in a medium bowl. Coat the chicken pieces liberally with the yogurt marinate. Cover and leave to manatee at room temperature for about 5 hours or over night in the refrigerator. Place the chicken in a preheated oven ( 170C, 375F). Roast for 15 minutes, bast the chicken with ghee or oil frequently and tuning once.
Alternatively, place chicken on a cold lightly oiled grill tray, cook under high heat for 3 minutes on each side or until cooked through. Cool chicken, slice thinly.
To make filling:
Combine cucumber, tomato, yogurt and mint in a medium bowl. Cut smallest shami rotti (Lebanese bread) in half, fill it with chicken & filling. Serve immediately.