Chicken Tikka Hot Pocket (Print Format)
Chicken tikka masala filling wrapped in naan dough, baked until golden and perfect for a hearty, handheld meal.
# Ingredients:
→ Marinade
01 -
1 pound thin sliced chicken breasts
02 -
1/2 cup Greek yogurt
03 -
1 tablespoon curry powder
04 -
1 tablespoon cumin
05 -
2 cloves garlic, grated
06 -
1 inch ginger, grated
→ Filling
07 -
2 tablespoons butter
08 -
1 shallot, diced
09 -
1 jalapeno, diced
10 -
3 cloves garlic, grated
11 -
2 inches ginger, grated
12 -
1 teaspoon cumin
13 -
2 teaspoons garam masala
14 -
1 teaspoon turmeric
15 -
2 tablespoons red vinegar
16 -
14 ounces diced tomatoes
17 -
1 can coconut milk, refrigerated
→ Wrappers
18 -
Prepare naan dough
# Steps:
01 -
Combine the chicken with Greek yogurt, curry powder, cumin, garlic, and ginger in a bowl. Mix thoroughly and refrigerate for at least 4 hours or overnight.
02 -
In a frying pan, melt butter over medium heat. Add shallot and jalapeno. Sauté until softened, about 5 minutes.
03 -
Stir in garlic and ginger, sauté for 2 minutes. Add the marinated chicken with its marinade and cook for 5 minutes, stirring often.
04 -
Add cumin, garam masala, turmeric, vinegar, and diced tomatoes. Stir to combine. Add the coconut cream and half the coconut water. Simmer for 20 minutes, shredding the chicken as it cooks.
05 -
Preheat oven to 425°F (220°C). Divide the naan dough into golf-ball-sized portions and roll into thin rectangles.
06 -
Place 1/2 cup of the cooled filling in the center of each dough rectangle. Roll into a burrito shape, tucking the edges underneath. Repeat for remaining pockets.
07 -
Brush a baking sheet with butter. Arrange the hot pockets, seam-side down, on the sheet. Brush tops with additional butter. Bake for 15 minutes or until golden and heated through.
# Tips:
01 -
For best results, refrigerate the marinated chicken overnight to enhance flavor.