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These Chicken Tikka & Cheese Pockets are a tasty dinner or even make for a perfect share-able appetizer. Whole wheat pita pockets are stuffed with green mint chutney, spicy chicken tikka masala, fresh cucumber for a crunch, and shredded cheese.  They are an enjoyable finger food filled with warming spices and textures that will make your taste buds dance and asking for more! This recipe can be turned vegetarian by swapping the chicken with chickpeas, paneer, or tofu. Check out  the recipe below!

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Butter Chicken Pot Pie Recipe

Servings: About 20 pita pockets

Prep Time: 5 minutes

Cook Time: about 25 minutes 

Total Time: about 30 minutes

Author: Huma Naz

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Ingredients: 

• 4 pitas 

• 1 pound chicken breast, diced

• 1-2 tbsp. oil

• 1 tbsp. ginger & garlic paste or minced garlic

• 1 tsp. cumin seeds

• 1 medium onion, thinly sliced

• 2 small tomatoes, diced

• 1 tbsp. tomato paste

• 1/3 cup plain yogurt or plain Greek yogurt

• 1 cucumber, thinly sliced

• mint or other green chutney of choice

(Adjust spices to your preference)

• 1/4 tsp. turmeric

• 1/2 tbsp. chili powder

• 1 tbsp. coriander powder

• 1/2 tsp. garam masala 

• 1 tsp. kasuri metho or dried fenugreek leaves

• Dash of salt and pepper

• Cilantro for garnish

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Directions: 

1. Heat oil in a skillet over medium heat. Toss in onions, cumin seeds, ginger/garlic paste. Saute till onion start to cook down.

2. Add tomatoes and tomato paste. Saute for a couple minutes until tomatoes start to soften. 

3. Toss in spices, yogurt, and chicken and stir well. Cook the chicken on medium-low heat with the lid on for about 15 minutes or until chicken is cooked through, stirring occasionally. Sprinkle over cilantro once done.

4. To make the pita pockets, cut each pita into fourth. Open each of the pita slices and add a smear of chutney to one side of the pita, layer on 2 cucumber slices, a spoonful of chicken, and a sprinkle of cheese. 

5. Optional-toast the pita on a griddle lightly sprayed with oil.

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