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Tandoori Chicken Arayes with Cilantro Chutney Recipe

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4.3 from 11 reviews

Tandoori Chicken Arayes are golden, crispy pita pockets stuffed with juicy, spiced ground chicken infused with traditional tandoori spices. These flavorful pockets are pan-fried to perfection, creating a crunchy exterior with a warm, aromatic, and tender filling. Served with a creamy cilantro chutney, this dish offers a delightful combination of heat, creaminess, and savory satisfaction perfect for a snack, appetizer, or light meal.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 pieces
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Indian

Ingredients

Tandoori Chicken Filling

  • 1 pound ground chicken
  • 1 jalapeño, very finely diced (seeds and stems removed)
  • 1/4 red onion, very finely diced
  • 1/4 cup plain yogurt
  • 1 to 2 tablespoons finely chopped cilantro
  • 1 tablespoon garlic paste
  • 1/2 tablespoon ginger paste
  • 1/2 tablespoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Dash of cayenne powder

Assembly

  • 3 pitas, halved
  • Neutral oil, for cooking

Cilantro Chutney

  • 1 generous handful cilantro
  • 1 jalapeño (seeds and stem removed)
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • Salt, to taste
  • Black pepper, to taste
  • Lime juice, to taste

Instructions

  1. Make the Cilantro Chutney: Add cilantro, jalapeño, plain yogurt, mayonnaise, salt, black pepper, and a squeeze of lime juice into a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed, then refrigerate while preparing the filling.
  2. Make the Filling: In a large bowl, combine ground chicken, finely diced jalapeño, red onion, plain yogurt, chopped cilantro, garlic paste, and ginger paste. Add garam masala, salt, smoked paprika, turmeric, ground coriander, ground cumin, and cayenne powder. Mix thoroughly until the mixture is cohesive and slightly tacky.
  3. Assemble the Arayes: Cut each pita in half and gently open each to form pockets. Divide the chicken mixture evenly among the pita halves, pressing a thin, even layer inside all the way to the edges. Cut each stuffed half in half again to create quarters.
  4. Cook the Arayes - Skillet Method: Heat a skillet over medium-low heat and add a thin layer of neutral oil. Place the arayes in the skillet and cook for 2 to 3 minutes per side, turning carefully to crisp all four sides evenly. Adjust heat as necessary to avoid burning while ensuring the filling cooks through.
  5. Cook the Arayes - Air Fryer Option: Lightly spray all sides of the stuffed pita quarters with oil. Air fry at 375°F (190°C) for 8 to 10 minutes, flipping halfway through, until golden and cooked through.
  6. Serve: Serve the hot, crispy tandoori chicken arayes immediately with the creamy cilantro chutney for dipping.

Notes

  • Ensure the chicken filling is spread thinly inside the pita to allow even cooking and crispness.
  • Adjust the heat carefully during skillet cooking to prevent burning the pita while ensuring the chicken is cooked through.
  • The air fryer method offers a hands-off approach and results in equally crispy arayes.
  • Removing seeds from jalapeños controls the heat level; keep some seeds if you prefer extra spiciness.
  • Store leftovers in an airtight container and reheat in a skillet or air fryer to maintain crispness.

Find it online: https://zaracooking.com/tandoori-chicken-arayes-with-cilantro-chutney-recipe-2/