Hanifa Hanid will be writing a monthly recipe column, providing quick, healthy meals for all the family.
This fantastically simple chicken in recipe is a real hit with kids. It’s also a firm favourite for many husbands too. The chilli can be adapted to suite your palate eg. kids can go without the chilli or just a pinch and adults can be adventurous and add a chopped green chilli!
You can also add any other veggies to it such as peppers, tomatoes etc. It’s an extremely versatile, healthy snack that is tasty, simple and can be rustled up very quickly. Also it goes well with hand cut home-made herby lemon potato wedges (recipe to follow – watch this space).
500g boneless chicken (skin removed)
2 tbsp low fat natural yogurt
1 tsp tandoori masala
¼ tsp salt
½ tsp ground black pepper
1 tbsp lemon juice
1 tsp garlic and ginger paste (optional)
1 tsp coriander powder (optional)
1 tsp cumin powder (optional)
¼ tsp chilli powder (optional or reduce quantity to a pinch for kids)
4 wholemeal pitta breads
Wash and cut the chicken into pieces that will fit into half a pitta bread
Drain the chicken removing any water
Mix all of the above ingredients together into a paste except the pitta bread and salad leaves
Coat the chicken with this marinade and leave in the fridge for between 30 mins to overnight (whichever is convenient)
When ready to cook, you can do one of the following :
Place in a lightly greased heated George Foreman Grill for approximately 10 minutes on medium setting
Wrap in foil and place in an ovenproof dish and place in hot oven at Gas Mark 6 / 400 degrees F / 200 degrees F
Cut into smaller strips and stir fry in a non stick pan for 5-7 minutes
Warm the pitta bread in the oven for a few minutes or 30 seconds in the microwave
Cut in half and stuff each pitta with the chicken, salad leaves and if you wish a dollop of ketchup
This will be a surefire hit with both kids and adults! Enjoy!