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    Preparation Time
    20 Mins
    Difficulty
    Easy
    Spice Level  

Chicken Tikka Masala in Pita Pockets with Koshimbir by Tejasvi Arneja

Rs. 498 Serves 2
2 (Servings)

We thought why not create a recipe that is a mix of traditional mughlai and modern greek cuisine. Both have had a significant influence on Indian cuisine and we present a combination of chicken masala tikka stuffed in Pita Breads, with a traditional Konkani Salad on side.

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Rs. 498Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories625

YOU WILL NEED

    Non Stick Pan
    Salt
    Black Pepper

INGREDIENTSPortion for 2

    2 tbsp Olive Oil for chicken
    1 tbsp oil for Koshimbir
    300 gms Chicken Breasts
    1.5 tsp Garlic
    1.5 tsp Ginger
    2 tbsp Mint
    2 tbsp Cilantro for Koshimbir
    2 tbsp Cilantro for Chicken
    1 Birdseye Chili
    1 Cucumber
    1 Red Onion
    1 Lemon
    1 tbsp Chicken Masala Powder
    150 gms Tomatoes
    2 tbsp Thick Cream
    3 Pita Breads

    Tejasvi Arneja

    More Recipes by same Chef

    • Chicken Tikka Masala in Pita Pockets with Koshimbir
    • Anglo-Bangla Mutton Chops with Beetroot Salad
    • Parsi Patrani Ni Macchi
    • Mughlai Basmati Rice Pilaf with Yellow Zucchini
    • Portuguese Mushroom Caldin with Goan Bread

    DIRECTIONS

       
      1

      Make Koshimbir Salad In a bowl combine, cucumber, onions, mint , cilantro, lemon juice (use 1 lemon), birdseye chili. Add oilve oil, salt and black pepper to taste and mix well. Keep this in refrigerator and start with chicken tikka.

       
      2

      Cook Aromatics for Chicken Tikka Heat a non-stick pan with olive oil over medium heat, add ginger and garlic and cook for 2 minutes until fragrant

       
      3

      Add Tomatoes & Chicken Tikka Masala Now add chicken tikka masala and tomatoes. Add salt and pepper to taste and cook it for 3 minutes over low-medium flame.

       
      4

      Add Chicken & Cream Add chicken and cook for 3 minutes on medium flame. Now add the cream, reduce heat to low and cook for another 2 minutes, chicken would have cooked through. Remover from heat, garnish with cilantro.

       
      5

      For Final Serving While the chicken is being cooked, heat pita breads for 30 seconds on each side (1 minute) on medium flame on a separate pan. Slit the pita breads into halves and stuff each half with prepared chicken tikka. Serve with koshimbir on the side.

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