Tandoori chicken pittas with a yoghurt and mint dressing recipe

These chicken tikka pittas are packed with a punch. Perfect for all the family to enjoy by the barbie in the garden

"These heavenly pockets are perfect eaten outdoors under a blazing sun. The cooling yoghurt is the perfect foil for the spicy chicken. If you're feeling virtuous, use wholemeal pitta bread... "

Makes 24 pitta halves

Ingredients

6 chicken breasts, skinned and cut into chunks
Juice of 1 lemon
3 tbsp tandoori or Tikka Masala curry paste
1 tsp garlic paste or chopped fresh garlic
1 tsp ginger paste or chipped fresh ginger
Small bunch of fresh mint, freshly chopped
5 tbsp plain low-fat bio yoghurt
Salt and freshly ground black pepper
½ cucumber, peeled and grated
12 large pitta breads
150g mixed lettuce leaves

Method

In a bowl, combine the chicken pieces and lemon juice and mix well. Add the curry paste, garlic, ginger, half the chopped mint, 2 tablespoons of the yoghurt and season well. Leave for at least 3–4 hours, but overnight is even better.
In another bowl, add the remaining yoghurt and mint and the grated cucumber, season well, and mix together thoroughly.
Divide the marinated chicken between 8–10 medium-sized squares of foil, wrapping the foil tightly around the chicken. Place on top of the barbecue for about 15 minutes, or until the meat is cooked.
Open up the pitta breads like pockets, then fill the bottoms with the mixed leaves and a few cubes of the chicken and top with a good dollop of the yoghurt dressing. Serve.

Recipe from How to Cook in High Heels by Sasha Parker and Korin Nolan, Absolute Press

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Comments

Kitchen friendly version

Average rating: 3.5/5

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Wednesday 24 August 2011