Tandoori Chicken Pitas w/ mixed salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Marinade:
3 pieces Boneless Chicken with slits or cut into bite size chunks
1/2 Cup Yogurt
1tsp minced green chilies (alter for spiciness)
1tsp minced garlic
1tsp minced ginger
1tsp red chili powder (alter for spiciness)
1tsp cumin powder
1/4 tsp tumeric (optional)
1tbsp of tandoori paste (from a store-optional)
1/4 cup chopped cilantro
1/4 cup chopped mint
salt to taste
Mixed Salad:
1 chopped cucumber
1 small chopped tomato or 7-8 halved cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped cilantro
salt
pepper
lemon juice
Indian Nan (bread) or Pita Pockets: get from the store
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Directions: |
Directions:Chicken
1. Mix all of the ingredients of the marinade and refrigerate for 5-6 hours
2. Once ready, either grill the 3 boneless whole pieces or pan fry the bite sized chicken pieces in a little a little olive oil or non-stick spray until done.
Mixed Salad:
Mix the ingredients together shortly before serving.
Indian Nan bread or pita: Butter both sides and fry in a pan until warm and slightly crispy. Cut the bread/pita into 4s.
Place chicken on the pita, with the mixed salad on top or on the side with slices of lemon/lime wedges. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:30 minutes prep time, 5-6 hr marination- 20 minute cook time |
Personal
Notes: |
Personal
Notes: Erica, this is the dish I made at your apartment after our shopping adventures in "Curry" Hill.
-Monica
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