Chicken Naan Pockets

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Base Type
Preparation Time
60+ Minutes  
Serving Size
Refresh / Double it
Very good for lunch; replace Pita with Naan  
Source Description
Best Ever Indian Cookbook  
Last Modified
Joyce McGuire

3 T
low fat yogurt - natural plain

1 t
cayenne pepper

1 1/2 t
Garam Masala

1 t
salt (optional)

3 T
lemon juice

1 T
chopped, fresh cilantro (optional)

1 ea
fresh Pepper, serrano

1 lb
cubed Chicken, boneless, skinless

8 sli
onion, white

2 ea
sliced tomato

1/2 ea
shredded cabbage

1 ea
wedges lemon

4 ea
small Pita Bread

Mix together the yogurt, garam masala, cayenne pepper, salt, lemon juice, cilantro and chopped green serrano pepper.  Pour the marinade over the chicken, cover and marinate for about 1 hour.

Preheat the broiler.  Put the chicken on broiler pan lined with foil.  Broil for 15 to 20 minutes until tender and fully cooked, turning the chicken twice.

Open pita or naan to form a pocket.  (Or just roll the chicken in it)

Remove from heat and fill each Pita pocket or naan with chicken and then with onion rings, tomatoes and cabbage.  Serve with lemon wedges.

Naan (optional)
2 1/2 c

1 t

1 t

4 T
yogurt - natural plain

1 T
melted butter

1 ea
finely chopped garlic (optional)

1 T
finely chopped cilantro (optional)

1 c
or less milk

In small bowl, cream yeast with yogurt.  Let sit for 15 minutes.  

Add flour and salt, butter and seasoning.  Add milk as needed to make a soft dough.

Knead for 10 minutes until smooth and elastic.  Place in oiled bowl, cover and leave to rise until doubled (about 45 minutes).

Preheat oven to 450 degrees.  Place heavy baking sheet in oven to heat (or pizza stone).

Turn dough out and divide into three equal pieces.  Roll out into a teardrop shape about 10 x 5 x 1/3 inch thick.

Place naan on hot baking sheet and bake for 3 -4 minutes until puffy.

Remove from oven and brush with butter.  Serve warm.