Quick & Easy

Chicken tandoori pockets with raita

The perfect summer supper - mild tandoori chicken with a refreshing mint raita.


Chicken tandoori pockets


Chicken tandoori pockets

1.Combine juice, paste and yoghurt in medium bowl; add chicken, toss to coat chicken in marinade.
2.Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through. Stand 5 minutes; slice thickly.
3.Meanwhile, heat tortillas according to manufacturer’s instructions.
4.To make the raita; combine ingredients in small bowl.
5.Place equal amounts of each of the chicken, tendrils and raita on a quarter section of each tortilla; fold tortilla in half and then in half again to enclose filling and form triangle-shaped pockets.

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