Pita Chicken Pockets recipe are scrumptious! Try them out and we assure you, you won't stop eating!
Watch this Masala TV video to learn how to make Pita Chicken Pockets , Tikka Prawn With Smoke Yogurt Dip , Haryali Tikka Handi and Smoked Yogurt Seekh Kabab Recipes. This show of Lively Weekend with Host Kiran Khan aired on 15 August 2021.
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Pita Chicken Pockets:
Ingredients:
Pita bread 4
Chicken boneless 250gm
Mustard paste 1 tsp
Black pepper 1 tsp
Crushed chilli 1 tsp
Soy sauce 1 tbsp
Chilli sauce 1 tbsp
Lemon juice 1 tsp
White pepper 1 tsp
Capsicum 1
Onion 1
Tomatoes 2-3
Lettuce as required
Oil as required
Vinegar 1 tsp
Chopped garlic 1 tbsp
Honey Mustard Sauce:
Honey 1 tbsp
Mayonnaise 1-½ cup
Garlic powder 1 tsp
Cream 1 cup
Black pepper to taste
Salt to taste
METHOD:
1. In a pan, add oil, then add chopped garlic.. sauté it and then add julienned chicken and sauté it. Then add mustard paste, chili flakes, salt, soy sauce, chili sauce and mix.
2. Then add lemon juice & white pepper and sauté it
3. Once the chicken is ready, add julienne onion, julienne tomato, capsicum and sauté.
4. Now grill pita on a grill pan and cut it from the centre, with a knife make hollow pockets and fill it with the chicken mixture.
5. Honey mustard sauce: in a bowl add mayonnaise, honey, cream, garlic powder, black pepper, salt, lemon, mustard and mix well.. the dip is ready
Tikka Prawn With Smoke Yogurt Dip:
Ingredients:
Prawns 300 gm
Red chilli powder 1 tsp
Cayenne pepper 1 tsp
Food colouring 1 tsp
Lemon 1
Salt to taste
All spice 1 tsp
coriander and cumin powder 1 tsp
Ginger garlic paste 1 tsp
Chaat masala 1 tsp
Cream 2 tbsp
Yogurt 1 cup
Smoked Yogurt Dip:
Cucumber grated 1 cup
Yogurt 1 cup
Salt 1 tsp
Black pepper 1 tsp
Paprika 1 tsp
Lemon 1 tsp
Mayonnaise ½ cup
Coal for smoke
Coriander chopped 2 tsp
METHOD:
1. In a bowl add prawns along with all the dry spices , lemon juice, cream, food colouring and yogurt. Mix until well combined.
2. Take wooden skewers and insert 3 prawns each. Keep it a side.
3. In a grill pan, brush oil and place the prawns . Grill and cook each side for 5 to 6 mins.
4. For the dip; in a bowl add grated cucumber, yogurt, salt, pepper, paprika, lemon, mayonnaise, coriander chopped and mixed well... Heat a coal and give smoke. Your dip is ready.
Haryali Tikka Handi :
Ingredients:
Coriander ½ cup
Mint ½ cup
Ginger ½ piece
Garlic cloves 3-4
Water as required
Beef pieces 500 gm
Yogurt 1 cup
Cream ½ cup
Cayenne 1 tsp
Salt to taste
Lemon juice 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Black pepper 1 tsp
All spice 1 tsp
Chaat masala 1 tsp
Butter as required
Oil as required
Ginger garlic paste 1 tbsp
METHOD:
1. In a blender add mint leaves, coriander leaves, garlic cloves, ginger piece and blend. Add water if needed. Keep it aside.
2. In a pan heat butter and oil, add ginger garlic paste, and saute beef boti till it changes colour.
3. Then add all the dry spices and sautee it on high flame.
4. Then add blended hara masala and cook again.
5. Once the gravy is ready, add cream and let it cook for a while.
6. Garnish it with cream and sprinkle crushed coriander.
Smoked Yogurt Seekh Kabab:
Ingredients:
Seekh 1 packet
Onion chopped ½ cup
Garlic and ginger chopped 1 tsp
Red chilli 1 tsp
Clarified butter or oil 1 tbsp
Salt to taste
Yogurt 1-½ cup
Coal for smoke
For garnish:
Coriander chopped for garnish
Mint chopped for garnish
Green chillies for garnish
Red onion for garnish
METHOD:
Add oil in a pan, then add onion, and saute it.
Add ginger garlic paste and saute.
Add deghi red chili and saute then add yogurt and mix well.
In a pan add oil, and fry mon salva kebabs.
Then in a bowl add yogurt whisk it well and give coal steam flavouring.
In a plate, add the cooked masala, then place the seekh kebabs and with the help of a spoon add the smoked yogurt on top of it.
Garnish the dish with lacha onions.
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