Chicken Tikka Pockets Recipe, Chicken Bread Pocket, Bread Bites,Iftar Snacks By Cooking With Passion

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

pita bread

🥗Healthier: whole wheat wraps

💰Cheaper: tortillas

Whole wheat wraps add fiber, while tortillas are often less expensive.

tikka masala spice mix

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be tailored for health, while curry powder is widely available.

In a bowl, add 2 tablespoons of unsalted butter.

Add 500 grams of boneless chicken cut into small pieces and mix.

Cook the chicken on medium-low heat for 5-6 minutes until the color changes to white.

If the chicken releases water, add 4-5 tablespoons of water and cover it.

Add Kashmiri red chili powder, black pepper powder, coriander powder, cumin powder, turmeric powder, and garam masala, mixing well.

Add 1 cup of chopped onions and 3/4 cup of chopped bell peppers and mix.

Add 2-3 tablespoons of tomato ketchup and cook quickly to keep the vegetables crunchy.

In a separate bowl, mix 2 tablespoons of flour and 2 tablespoons of cornstarch with water to make a slurry.

Roll out the chicken mixture and apply the slurry on one side before folding it.

Press the edges to seal the pocket.

Prepare a batter with 4 tablespoons of flour and 2 tablespoons of cornstarch, adding water to achieve a consistency like beaten egg.

Dip the bread pockets in the batter and coat them with bread crumbs.

Heat oil in a pan and fry the bread pockets on medium to medium-low heat until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens