Methods
1. Put tikka paste, yogurt, tomato paste, oil and chilli in a bowl and mix well
2. Stir in the chicken and leave to marinade if time permits; even 15 minutes will make a difference
3. Heat the oil in a non-stick pan or wok, add the marinated chicken pieces and stir-fry over medium heat till tender but still moist (around 5-8 minutes). Add a little water if it begins to burn
4. Stuff the pitta bread with lettuce, cucumber and tomatoes and top with hot or cold chicken tikka
Recipe Info
Serves 2 people
Prep: 5 mins
Cook: 10 mins
Ingredients
2 tsp tikka paste (available in supermarkets)
½-1 tsp black onion seeds (kalonji) or black sesame seeds
4 tbsp low fat plain yogurt
1 tbsp tomato paste/puree
1-2 tsp vegetable oil e.g. rapeseed oil (optional)
Red chilli powder (to individual taste)
2 skinless chicken breasts (about 250g chicken), cut into small cubes
To Serve:
2 The Food Doctor Pitta Breads
Shredded lettuce
1/3 cucumber, cut into thin strips
2 fresh tomatoes, finely diced
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