Ingredients

• 4 - pita breads/ naans
• 1lb (about 1/2kg) - boneless chicken, skinless and cubed
• 1 cup - shredded cabbage/lettuce
• 2 - tomatoes, cut into quarters
• 1 - small onion, cut into rings
• 1/2 cup - fresh chopped coriander
• 3tbsp - yogurt
• 1.5 tsp -garam masala
• 1 tsp - chilli powder
• 1 tsp -salt
• 3 tbsp - lemon juice
• 1 - chopped green chilli
• 3 tbsp -olive oil

How to Make Chicken-Pita Pockets

• Cut the middle of each pita to make a pocket.
• Mix together all ingredients except the onion rings, tomatoes and cabbage/lettuce shreds and allow it to marinate for 15-20 mins minimum.
• Heat olive oil in a non-stick pan and fry the above mixture, stirring occasionally, till the chicken turns browner.
• Add 2-3 tbsp water, cover and simmer until chicken is cooked.
• Open, simmer till it has dried up and then, set aside to cool to room temperature.
• Fill the pita breads with this mixture and serve with sauces and salads of your choice.