A bit of a mash up, but these Indian flavours work beautifully in a warm pitta. The cooling salsa over the sizzling chicken. Mmmmmmmmm.
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Serves
4
Olive Oil
Skinless Chicken Thigh
Chilli Powder
Ground Coriander
Garam Masala
Pitta Bread
Coriander
Mint
Garlic
Yoghurt
Chilli
Tomato
Red Onion
Cucumber
Lemon
Lime
Salt
Peppers
Olive Oil
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Serves
4
Olive Oil
Skinless Chicken Thigh
Chilli Powder
Ground Coriander
Garam Masala
Pitta Bread
Coriander
Mint
Garlic
Yoghurt
Chilli
Tomato
Red Onion
Cucumber
Lemon
Lime
Salt
Peppers
Olive Oil
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Step 1.
Place your chicken thighs in a bowl. Add hot chilli powder, ground coriander, garam masala and 1 tablespoon of olive oil. Add yogurt. Season with salt and pepper. Mix in thoroughly. Leave to marinate for 25 minutes.
Step 2.
Meanwhile, make your green sauce. Get a blender and add a garlic clove, the juice of a lime, a small bunch of fresh mint, a large bunch of fresh coriander and a large green chilli. Whizz it up with a bit of water until smooth.
Step 3.
Finely chop your red onion and add to a bowl. Squeeze the juice of one lemon over the top. Add a generous pinch of sea salt. This will lightly pickle the onions.
Step 4.
Roughly chop some tomatoes and half a cucumber. Add to a bowl with salt and some leftover mint and coriander.
Step 5.
Pan fry the marinated chicken until cooked through.
Step 6.
Warm your pittas.
Step 7.
Once the chicken is cooked remove from the heat. Open your pittas and stuff with the chicken, the green sauce, the salad and some extra yogurt on top. Enjoy!
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Notes (1)
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Karina S.
a month ago
This recipe is a banger!
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