Ingredients

  • 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

  1. In a blender add all marination ingredients and blend till smooth paste.
  2. In a parat add chicken and marination paste, oil and adjust salt accordingly and mix well.
  3. Marinate for 1 hour.
  4. Cook on charcoal grill properly. Applying butter.
  5. Grill the pita pockets too.
  6. In a bowl add all julienned veggies, mayonnaise, mint chutney and season well.
  7. Cut the pita pockets.
  8. Open pita pockets fill some salad mixture and cooked chicken.
  9. Serve warm.