Spicy, marinated tandoori chicken stuffed pita pockets topped with a creamy tzatziki and pickled cucumber & onion salad. Makes for a great meal prep or quick dinner!
For the tandoori chicken marinade, I use a storebought tandoori chicken masala like this one but you can also make your own tandoori masala at home. I usually don’t make tandoori masala at home cause it calls for a lot of ingredients. If you want a simpler homemade marinade you can also try this masala chicken marinade.
How Can I Make This Vegetarian?
- Swap the chicken for pressed and cubed tofu or paneer to maintain the higher protein meal
- Or, swap the chicken for more veggies and grilled it to make a tandoori veggie pita (but it will be lower protein)
- If you’re vegan, swap the greek yogurt for coconut yogurt or any plain nondairy yogurt you like.
Tandoori Chicken Pita Pockets
- Total Time: 35
- Yield: Serves 4 (2 Pita Pockets Each) 1x
Description
Spicy, marinated tandoori chicken stuffed pita pockets topped with a creamy tzatziki and pickled cucumber & onion salad. Makes for a great meal prep or quick dinner!
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thigh (cubed)
- 4–5 tbsp tandoori masala (any brand, I like this)
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1/4 cup nonfat greek yogurt
- Salt and Red Chili Powder, to preference
- Chopped Bell Pepper & Onions (large pieces)
Tzatziki (3/4 cup storebought or homemade)
- 1/3 cup nonfat greek yogurt
- Juice of 1/4 lime
- 1 clove garlic, minced
- 2/3 cup cucumber, grated (squeeze out all of the water)
- 1 tbsp fresh dill, chopped
- Large pinch of Salt
Pickled Cucumber & Onion Salad
- Thinly sliced or cubed red onion
- Thinly sliced or cubed cucumber
- Juice of 1/4 lime
- Salt, large pinch
- Chaat Masala, large pinch
Others
- 8 Pita Breads (100 cal each)
- 1 tbsp hot sauce, optional to make it spicier
Instructions
- The Chicken : In a bowl, add the tandoori masala, minced ginger & garlic and the greek yogurt. Add salt and red chili powder to your preference and mix. Add your cubed chicken, chopped bell pepper and onions. Let it marinate for at least 30 minutes or up to a week. (you can make this up to a week ahead). When heating this up, airfry or bake at 400F for 10-15 minutes or until completely cooked through.
- Tzatziki : I usually use store-bought Tzatziki but you can also make it at home by mixing all the ingredients under the “tzatziki” section. Add water as needed to thin it out and make it easier to drizzle. (make up to a week ahead)
- Pickled Cucumber & Onion Salad : Mix together the sliced onion, cucumber, lime juice, salt and chaat masala. (make up to a week ahead)
- Assembly : Heat up your pita bread and stuff with the chicken and picked veggies. Top with tzatziki and hot sauce!
If you make this recipe, be sure to tag me @eatsbyramya or DM me a picture & let me know how it went!
- Prep Time: 20
- Cook Time: 15
- Cuisine: Indian Fusion