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Tandoori Chicken Inspired Arayes
30 minServes 4Nutri-Score C€€
C
30 min
30 minTandoori Chicken Inspired Arayes
what you need
Ingredients
ground chicken (raw)Other500 g
red onion (finely diced)Produce1 piece
jalapeño (finely diced, seeds and stems removed if desired)Produce2 pieces- cilantro (chopped)Produce60 g
yogurt (plain)Dairy150 ml
garlic (grated)Produce3 pieces
ginger (grated)Produce10 g
tandoori masala (spice blend)Spices15 g- garam masalaSpices5 g
mayonnaisePantry60 ml- green onion (roughly chopped)Produce2 pieces
- lime juice (freshly squeezed)Produce30 ml
saltSpices5 g
black pepper (ground)Spices2 g- pita bread (cut in half and opened into pockets)Bakery4 pieces
- ghee (or butter or oil, for searing)Dairy30 g
per serving
Nutrition
580kcal
- Carbs
- 43 g
- Proteins
- 30 g
- Fat
- 32 g
step by step
Method
- Step 1
Prep the aromatics
- Finely dice the red onion.
- Finely dice the jalapeños, removing the seeds and stems if you don't want it spicy.
- Chop the cilantro.
- Step 2
Make the chicken filling
- Add the ground chicken to a bowl.
- Add the yogurt, garlic, ginger, jalapeños, onions, cilantro and all the spices.
- Give it a good mix until well combined, then set aside.
- Step 3
Make the cilantro chutney
- Add cilantro, jalapeños, yogurt, mayo, green onions, lime juice, salt and pepper to a blender or food processor.
- Blend until smooth — the cilantro sauce is ready.
- Step 4
Stuff the bread
- Cut the bread in half and open each half like a pocket.
- Stuff with the chicken filling, as thin or thick as you like.
- Cut those halves in half.
- Step 5
Sear the arayes
- Get a pan nice and hot and add ghee, butter or oil.
- Sear the stuffed breads all around on each side until beautifully golden and fully cooked through in the center.
- Step 6
Serve
- Enjoy them warm with the cilantro chutney on the side.
most cooked first