Description
Tandoori Chicken Arayes feature golden, crispy pita pockets stuffed with juicy, spiced tandoori chicken. This dish boasts a warm, aromatic filling that cooks perfectly through when pressed thin inside pita bread. Crispy on the outside and tender inside, these arayes pair beautifully with a creamy, tangy cilantro chutney for dipping. It's a delicious blend of crunchy textures, savory spices, and just the right amount of heat, perfect as a snack, appetizer, or meal.
Ingredients
Tandoori Chicken Filling
- 1 pound ground chicken
- 1 jalapeño, very finely diced (seeds and stems removed)
- 1/4 red onion, very finely diced
- 1/4 cup plain yogurt
- 1 to 2 tablespoons finely chopped cilantro
- 1 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garam masala
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Dash of cayenne powder
Assembly
- 3 pitas, halved
- Neutral oil, for cooking
Cilantro Chutney
- 1 generous handful cilantro
- 1 jalapeño (seeds and stem removed)
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- Salt, to taste
- Black pepper, to taste
- Lime juice, to taste
Instructions
- Make the Cilantro Chutney: Add the cilantro, jalapeño, plain yogurt, mayonnaise, salt, black pepper, and a squeeze of lime juice to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as needed, then refrigerate while you prepare the filling.
- Make the Filling: In a large bowl, add the ground chicken, diced jalapeño, red onion, plain yogurt, chopped cilantro, garlic paste, and ginger paste. Add the garam masala, salt, smoked paprika, turmeric, coriander, cumin, and cayenne. Mix thoroughly until fully combined and smooth. The mixture should be cohesive and slightly tacky.
- Assemble Arayes: Cut each pita in half and gently open to create pockets. Divide the chicken mixture evenly between the pita halves, pressing a thin, even layer inside each one all the way to the edges. After stuffing, cut each half in half again so you now have quarters.
- Cook on Stovetop: Heat a skillet over medium-low heat and add a thin layer of neutral oil. Cook the arayes for 2 to 3 minutes per side (4 sides total), turning carefully, until deeply golden and crisp on all sides and fully cooked inside. Adjust heat as needed so they crisp without burning.
- Alternative Cooking Method - Air Fryer: Lightly spray all sides with oil and air fry at 375°F for 8–10 minutes, flipping halfway through, until crisp and cooked through.
- Serve: Serve hot with the cilantro chutney for dipping to enjoy the full flavor experience.
Notes
- For a spicier kick, include jalapeño seeds or add extra cayenne powder to the filling.
- Make sure to press the chicken mixture thin inside the pita to ensure even cooking.
- Adjust cooking temperature on the skillet to prevent burning while achieving a crispy crust.
- The cilantro chutney can be made ahead and stored in the refrigerator for up to 2 days.
- Air frying offers a quicker, less oily alternative while still delivering a crispy texture.
- Use plain yogurt with live cultures for best flavor in both filling and chutney.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Middle Eastern
