Chicken Naan Pockets are quick and easy dish prepared with pita bread, marinade chicken vegetables and green chutney. A perfect scrumptious snack. You can have this for light lunch, tea time or as party food. Check it out the chicken Naan pockets recipe here!!
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1/2 boneless chicken, cut into strips
- 4 pita breads
- 2 green chilies, finely chopped
- 4 tablespoon yogurt
- 2 tablespoon chopped coriander
- 2 tablespoon lemon juice
- 2 tablespoon cooking oil
- 1 teaspoon allspice
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 medium onion, cut into rings
- 1 tomato, cut into cubes
- 1 cup cabbage, thinly sliced
- 1/2 cup green chutney
- lemon wedges
- salad leaves
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Take a large bowl, add yogurt, allspice, salt, chili powder, lemon juice, coriander leaves and green chilies to it.
Add chicken; stir to coat evenly. Cover and marinate for 30 minutes to blend flavors.
Heat oil in a deep pan over medium heat. When oil hot add marinated chicken. Stir fry for 10-12 minutes or until chicken is no longer pink and all juices run clear.
Remove from the heat.
Cut each pita bread into half. Fill with chicken and vegetables. Top with green chutney.
Garnish with lemon wedges and salad leaves. Chicken Naan Pockets are ready to eat. ENJOY!!
- Serve with french fries.