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April 4th, 2012 
Sharon 
Hubster came home one day and announced that he needed to be on a low-carb diet. *sigh….that to me means, amp up the protein which portion-wise is not all that economical compared to certain carbs. But I try to give him what he wants but low-carb main meals can only do so much when you’re sneaking potato chips into your midnight snacks (yes, I know…I see the empty bags in the trash). Anyways….I made this do-it-yourself meal with pitas because it seems that if you want to cut out bread-carbs, they always seem to substitute with pitas.
The chicken filling itself was cooked tikka style although I can’t say I was very happy at how the marinade turned out but hubster was liking it so I let him have more of the chicken.
I like pitas for its pocket like, leak-proof space. It’s not gonna get all over your hands and your filling stays snug in one place even after you’ve taken several bites. The chicken went well with all the other trimmings especially the cucumber and yoghurt, which complimented the marinade.
CHICKEN TIKKA PITA RECIPE
Ingredients;
Chicken fillets
Pita bread
Lime wedges
Red onion, sliced thinly
Salad leaves
Tomatoes, cut into wedges
Yoghurt sauce;
Plain yoghurt
Cucumber, diced
Salt
Black Pepper
Marinade for chicken;
Thumb sized piece of ginger
2 Garlic cloves
2 shallots
3 tablespoons chilli Powder
Salt
Black pepper
Lemon Juice
1 tablespoon Coriander Powder
1 cup plain yogurt
Steps;
1. Pound the ginger, garlic and shallots into a paste. Mix it into the yoghurt along with everything else. Put the marinade in a bag along with the chicken fillets.
2. Leave to marinade in fridge for 3 hours or overnight.
3. Heat a grill pan and also pre-heat your oven at 180C. When the grill is hot enough, take the chicken fillets out of the marinade but drain off the excess marinade. Char them on the pan to get that blackened exterior, you can choose to skip this method if you prefer.
4. Place the charred chicken fillets on a tin foil and wrap it up. Finish cooking it in the oven for another 20 mins or so. Heat up your pita breads at the same time. Let your chicken rest for 10 mins before cutting it to appropriate sizes.
5. Make the yoghurt sauce by mixing everything together. Have everything set on the table. Cover the pita bread so it remains soft and warm.
6. Assemble and eat to your desire.
Enjoy!
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the first time I heard of chicken tikka was in the FB game, Cafe World, hahahaa.
Never eaten any before
i also never had an authentic one, but i adapted this recipe from a cookbook.
I like to use pita pockets for packed sandwiches especially when little pieces of meat are used instead of sliced meat. The pockets keep everything together. Your chicken tikka looks good and I am sure the yogurt sauce went very well with it.
Hi Biren, thanks for dropping by, pitas seems to be such a good makeover for leftover meats and on its own too.