Chicken Tikka Hot Pocket

A twist on the classic after school treat, these Chicken Tikka Hot Pockets are wrapped in soft naan dough and filled with spicy, creamy chicken tikka masala. They hit that perfect comfort food note but with the bold flavors I grew up with.

The first time I made these, the aroma brought the whole family to the kitchen asking when they would be ready. Now everyone begs to help fill and wrap the dough together.

Ingredients

• Thin sliced chicken breasts: for super quick cooking and a tender bite
• Greek yogurt: to tenderize and give tanginess to the marinade look for thick and plain yogurt
• Curry powder and cumin: to create a deep savory base pick fresh spices for best flavor
• Fresh garlic and ginger: for an essential zing use firm ginger and cloves with no green shoots
• Butter: for richness in both the sauce and brushing the hot pockets before baking
• Shallot and jalapeno: for aromatic heat use a fresh jalapeno and sweet shallot for balance
• Garam masala and turmeric: for warmth and color always use freshly ground garam masala if you can
• Red vinegar: for a little tang choose a bright acidity like red wine vinegar
• Diced tomatoes: for body and classic masala you want them juicy and deep red
• Coconut milk: for that signature creamy finish use full fat and refrigerate before using to get rich coconut cream
• Naan dough: wraps it all together and finishes crisp and golden use homemade or the softest store bought dough you can find

Step-by-Step Instructions

Marinate the Chicken:

Mix chicken breasts with Greek yogurt curry powder cumin garlic and ginger in a bowl. Stir well to coat every piece and let it rest in the fridge for at least four hours to let the flavors soak in and the meat get tender.

Cook the Masala Base:

Melt butter in a large frying pan over medium heat. Add in the diced shallot and jalapeno. Let them soften for about five minutes, stirring so nothing browns too fast. This starts building the layers of flavor.

Build the Sauce:

Add the grated garlic and ginger to the pan. Stir constantly for about two minutes to avoid burning but coax out all the aroma. Add the marinated chicken and all its marinade. Stir and cook for about five minutes until the chicken starts to take on color.

Spice and Simmer:

Add cumin garam masala turmeric and vinegar then pour in the diced tomatoes. Stir to combine everything. Grab the can of coconut milk from the fridge and scoop in the thick coconut cream plus about half of the coconut water. Stir it all together and bring the mixture up to a gentle simmer.

Simmer the Chicken Tikka:

Let the chicken cook uncovered for about 20 minutes on low to medium heat. Stir now and then and gently shred the chicken as it cooks. The sauce should thicken and coat the meat. Take the pan off the heat and allow the filling to cool to room temperature so it is easy to wrap.

Shape the Pockets:

Preheat your oven to 425 Fahrenheit. Break your naan dough into golf ball sized pieces. Roll each piece out into a thin rectangle, about six inches long. Put half a cup of the cooled chicken tikka filling in the center of each. Fold and roll up like a burrito, keeping all seams on the bottom.

Bake to Perfection:

Butter a baking sheet and place the filled pockets seam side down. Brush the tops with melted butter for a glossy finish. Bake for 15 minutes, or until they are crisp and deeply golden.

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The coconut milk is always my favorite part because it brings so much creaminess and ties the spices together. Watching my family tear into these hot pockets straight from the oven always reminds me of weekend movie nights and big gatherings.

Storage Tips

Leftover hot pockets keep well in the fridge for up to three days. Reheat them in the oven at 350 degrees for best crispness. You can also freeze them once baked by cooling completely, wrapping tightly, and storing for up to two months.

Ingredient Substitutions

If you do not have Greek yogurt, plain regular yogurt works too. You can swap chicken thighs for breasts for more flavor or use paneer or tofu for a vegetarian version. Feel free to adjust the jalapeno or skip it for a mild version. Canned tomatoes work as well as fresh, just be sure they are flavorful and not too watery.

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Serving Suggestions

These hot pockets are delicious with a side salad or a tangy yogurt dipping sauce. I love serving them with extra cilantro or thinly sliced red onions tossed in lemon juice. They also make a fantastic addition to a lunchbox or picnic spread.

Cultural Inspiration

Hot pockets are an all American freezer staple, but folded breads filled with spicy meat or vegetables have roots in many cuisines including Indian kati rolls and samosas. Wrapping spicy chicken tikka in naan brings together the best of both worlds in one portable snack.

Recipe FAQs

→ Can I use store-bought naan instead of homemade dough?

Yes, store-bought naan can be wrapped around the filling, though it may be less pliable. Slightly warm the naan to make folding easier.

→ What can I substitute for chicken breasts?

Chicken thighs work well for extra juiciness, or try paneer or tofu for a vegetarian option while maintaining vibrant flavor.

→ How spicy is this dish?

The heat level is moderate thanks to jalapeno and spices. Adjust the amount of jalapeno or use a milder pepper to suit your taste.

→ Can these pockets be made ahead and reheated?

Yes, assemble and bake the pockets in advance, then reheat in the oven at 350°F until warmed through for easy meal prep.

→ How do I prevent the filling from leaking during baking?

Seal edges well by folding them under and pinching the dough together. Don’t overfill to keep the pockets neat and intact.

→ Is coconut milk essential for the filling?

Coconut milk provides creaminess, but heavy cream or Greek yogurt can be used as alternatives for a different flavor profile.