Supplies
- For marination
- ½ cup peeled almonds
- Coriander leaves
- ½ cup onions
- 1 tsp ginger
- 1 tsp garlic
- 1 tbsp green chilli
- Salt to taste
- ½ cup curd
- Other ingredients
- 2 cups chicken leg boneless
- Oil
- Butter
- 6 pita pockets
- For Salad
- ¼ cup julienned cucumber
- ¼ cup julienned onions
- ¼ cup julienned cabbage
- Salt to taste
- ½ tsp black pepper
- 2 tbsp mayonnaise
- 1 tbsp mint chutney
Steps
- In a blender add all marination ingredients and blend till smooth paste.
- In a parat add chicken and marination paste, oil and adjust salt accordingly and mix well.
- Marinate for 1 hour.
- Cook on charcoal grill properly. Applying butter.
- Grill the pita pockets too.
- In a bowl add all julienned veggies, mayonnaise, mint chutney and season well.
- Cut the pita pockets.
- Open pita pockets fill some salad mixture and cooked chicken.
- Serve warm.