Chicken Tikka Pitta Pockets




1. Put tikka paste, yogurt, tomato paste, oil and chilli in a bowl and mix well


2. Stir in the chicken and leave to marinade if time permits; even 15 minutes will make a difference


3. Heat the oil in a non-stick pan or wok, add the marinated chicken pieces and stir-fry over medium heat till tender but still moist (around 5-8 minutes). Add a little water if it begins to burn


4. Stuff the pitta bread with lettuce, cucumber and tomatoes and top with hot or cold chicken tikka

Recipe Info

Serves 2 people
Prep: 5 mins
Cook: 10 mins



2 tsp tikka paste (available in supermarkets)

½-1 tsp black onion seeds (kalonji) or black sesame seeds

4 tbsp low fat plain yogurt

1 tbsp tomato paste/puree

1-2 tsp vegetable oil e.g. rapeseed oil (optional)

Red chilli powder (to individual taste)

2 skinless chicken breasts (about 250g chicken), cut into small cubes


To Serve:

2 The Food Doctor Pitta Breads

Shredded lettuce

1/3 cucumber, cut into thin strips

2 fresh tomatoes, finely diced