Chicken Tikka Pocket

Chicken tikka is a popular Indian dish made of marinated chicken pieces, typically spiced with a blend of yogurt, turmeric, cumin, coriander, and garam masala. The marinated chicken is then grilled or baked, giving it a smoky flavor and tender texture.

Prep time

2 hours

Serves

up to 6

Cook time

30 min

THE FACTS

Quick to whip up

Cheap to create

Flavourful

QUICK NAAN INGREDIENTS

200g self raising flour

180g Greek yogurt

CHICKEN TIKKA INGREDIENTS

375g chicken

1 tbsp 20g Greek yogurt

1 tsp 10g tomato puree

1 tbs 25g ginger and garlic mix

2 tsp 10g lemon

2 tsp 4g Garam masala

1 tsp3 g chilli powder

1/2 tsp 2g salt

2 tbsp 32g cream cheese

Coriander to taste / garnish

Yield 383g 5 portions of naan at 75g each
50g of tikka filling

Often served with naan BUT let’s mix things up… let’s encase the chicken tikka in a naan pocket. It’s easy and could have it ready within 2 hours including the naan!

You can follow the directions below or follow along with the...

Bite Size Look

2 min

Real Time Tutorial

20 min

QUICK NAAN METHOD

1. In a medium size bowl place the self raising flour and Greek yogurt and mix with a spatula until combined then switch to your hands to form into a ball.

2. Place in a warm space for 30 minutes to allow the gluten to relax that will make the dough easier to handle.

If you prefer you can watch Sliver and Bite's Naan Tutorial

CHICKEN TIKKA METHOD

1. Dice the chicken to 1cm cubes and place into a medium bowl.

2. Add the tikka ingredients into a separate bowl and stir until combined. If you wish you can make Sliver and Bite's Garam Masala.

3. Combine the tikka marinade and chicken and mix well, place in the fridge for an hour however overnight will tenderise your chicken.

4. In a hot frypan add vegetable oil and the chicken. Cook for 15 minutes or until the sauce becomes thick and the chicken is cooked through.

4.1 Place to the side to cool.

NAAN METHOD cont.

1. Retrieve the dough and dump out into a lightly floured surface.

2. Cut into 5 even amounts and with a rolling pin roll out into small thin circles. Not too thin as you don't want the dough to tear. You can also roll some nigella seeds into the dough for a more authentic naan taste.

3. Place 50g of the tikka filling into the center of the dough disk and pull up the sides and pinch to seal the pocket.

To enhance the taste you can add some shredded coriander and cubed mozzarella.

4. Place tikka pocket on an oiled or gheed fry pan on medium/ high heat You are cooking the dough only as the filling is cooked. Flip when golden brown and if you want a crispy edge stack on their sides and turn.

Sprinkle over some fresh coriander and enjoy these little pockets of joy!