Tandoori Chicken Pockets by Zarnak Sidhwa

Ingredients:

• Chicken cubes 200 gm
• Tandoori masala 1 tbsp
• Lemon juice 2 tbsp
• Salt to taste
• Red chili 1 tsp
• Crushed cumin 1 tsp
• Chili sauce 1 tbsp
• Ginger garlic paste 1 tbsp
• Yogurt 1 cup
• Black pepper 1/2 tsp
• Cucumber 1 small
• Tomato 1 small
• Thinly sliced onion 1 small
• Salad leaves a few
• Black olives a few
• Mayonnaise 1/2 cup
• Pita bread as required

Method:

1. Marinate chicken with ginger garlic paste, salt, red chili powder, crushed cumin, lemon juice, chili sauce and tandoori masala, set aside for 12/ an hour, then in a frying pan, heat 2 tbsp of oil and cook this marinated chicken until tender.
2. For yogurt sauce: Cut all veggies into small cubes. Beat yogurt well.
3. Add salt to taste, cumin powder, black pepper, dices vegetables and make thick sauce.,
4. You can add salad leaves in it as well.
5. Roast the pita bread on a tawa, cut into halves and apply some mayonnaise on it.
6. Add chicken and pour some yogurt sauce, salad leaves and fold it.
7. Insert toothpick to secure.
8. Colorful tandoori chicken pockets are ready to serve.