Chicken Tikka Masala Pocket

(from castro15’s recipe box)

Categories: Sandwiches


  • Chicken Tikka Masala:
  • 4 chicken breast halves
  • 1 cup plain Greek yogurt
  • 2 tbsp. tomato paste
  • Juice and grated zest of 1 lime
  • 4 garlic cloves, minced
  • 1 tbsp. grated ginger
  • 2 tbsp. smoked paprika
  • 1 tbsp. ground turmeric
  • 1/2 tsp cayenne
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • Carrot Raisin Slaw:
  • 1/4 cup golden raisins
  • 1 tbsp. sesame seeds
  • 2 tsp cumin seeds
  • 2 carrots, grated
  • 1/2 small head red cabbage, grated
  • 1/4 cup chopped parsley
  • 3 tbsp. olive oil
  • 1 tbsp. sherry vinegar
  • Juice of 1 lemon
  • 2 tsp kosher salt
  • Black pepper
  • Cucumber Raita:
  • 1 cup plain Greek yogurt
  • 1 cup grated unpeeled seedless cucumber
  • 1 garlic clove, minced
  • 3 tbsp. chopped cilantro
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 tsp kosher salt
  • Black pepper
  • Pita and garnishes:
  • 4 large pitas
  • 2 tbsp. chopped cilantro
  • 1/2 cup finely diced pineapple


  1. To prepare the chicken tikka masala, place the chicken breasts on a cutting board. With a sharp knife, make small crosshatch cuts on both sides, just gently piercing the surface and not cutting too deeply into the fillet. Cover the chicken with plastic wrap and use the flat side of a meat mallet to gently pound the chicken breasts to 1/4-inch thick. Set aside.

  2. In a food processor, process the yogurt, tomato paste, lime juice and zest, garlic, ginger, paprika, turmeric, cayenne, cumin, coriander, cardamom, salt and black pepper until combined. Transfer the marinade to a shallow dish, add the chicken, and turn to coat completely. Cover and refrigerate overnight.

  3. To prepare slaw, place the raisins in a small bowl and add warm water to cover. Set aside to plump, 10 to 12 minutes. Drain and set aside. In a small saute pan over medium-high heat, toast the sesame and cumin seeds until fragrant, about 1 minute. Transfer the seeds to a medium bowl to cool. Add the raisins, carrots, cabbage, parsley, olive oil, vinegar, lemon juice, salt and black pepper and mix well to combine. Cover and refrigerate for at least 30 minutes.

  4. To prepare raita, whisk together all the ingredients in a medium bowl to combine. Cover and refrigerate until needed.

  5. Preheat a grill to high. Remove the chicken from the marinade and wipe off any excess. Season the chicken with salt and pepper. Grill the chicken for 6 to 7 minutes per side, until well marked and charred so it’s nice and smoky. Set the chicken aside to rest for 10 minutes or so.

  6. Meanwhile, place the pitas on the grill domed side up and heat until they puff up and warm through. Cover the pitas with a dome or inverted metal mixing bowl to create steam and make them even softer. Set aside.

  7. To assemble the pockets, slice the chicken into strips. In a small bowl, combine the cilantro and pineapple. Cut the pitas crosswise in half. Divide the carrot raisin slaw evenly among the 8 pockets. Top each with sliced chicken, drizzle with some cucumber raita, and garnish with the pineapple-cilantro mixture. Serve.

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