Juicy, spiced chicken tucked into soft, fluffy pita — this Middle Eastern Chicken Stuffed Pita is a Ramzan special you’ll crave at every iftar! Easy, flavorful, and perfect with your favorite sauces on the side.#foodfusion #happycookingtoyou #ramadanspecial #ramzan #easyrecipe
Ingredients:
Prepare Pita Bread:
-Water (Warm) ¾ Cup
-Bareek cheeni (Caster sugar) 1 tsp
-Khameer (Yeast) 1 tbs
-Maida (All-purpose flour) 1 & ½ Cup
-Iodized Himalayan pink salt 1 tsp or to taste
-Olive oil 1 tsp
-Dry flour as required
-Water (For spray) as required
Prepare Chicken:
-Olive oil 1 & ½ tbs
-Tomato paste 1 tbs
-Boneless chicken cubes 300g
-Dahi (Yogurt) whisked 2 tbs
-Cream 2 tbs
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Chicken powder ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Lehsan powder (Garlic powder) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (red chilli) crushed 1 tsp
-Onion powder 1 tsp
-Lemon juice 1 tbs
-Water 2-3 tbs
Prepare Ezme Sauce:
-Pyaz (Onion) cubes 1 small
-Tamatar (Tomatoes) deseeded cubes 2 medium
-Lehsan (Garlic) finely chopped 2 cloves
-Red bell pepper ½ Cup
-Fresh parsley chopped 2 tbs
-Thai red chillies 2
-Podina (Mint leaves) 3-4
-Iodized Himalayan pink salt ½ tsp
-Tomato paste 1 tbs
-Pomegranate juice 2 tbs
-Lemon juice ½ tbs
-Olive oil 2 tbs
-Honey 1 tbs
Assembling:
-Prepared pita bread
-Iceberg or Lettuce leaves as required
-Cooked chicken
-Prepared sauce
Direction:
Prepare Pita Bread:
-In a bowl, add warm water, caster sugar, yeast, whisk well, cover & rest for 5-8 minutes or until yeast blooms.
-Remove cover, add all-purpose flour, pink salt, mix well & knead until smooth dough is formed.
-Cover and let it proof for 1 hour at warm place.
-Now transfer dough on a working surface, knead dough again until smooth.
-Sprinkle dry flour & roll out with the help of rolling pin (Thickness: 4mm)
-Cut circles with the help of a 4.5 inches round cutter. (Makes 7)
-Cover with kitchen cloth & let them rest for 10-15 minutes.
-Spray water in a pre-heated pan to check the warmth.
-Place pita in the center of the pan, cook on medium flame until golden brown & puffed up (1-2 minutes each side).
Prepare Chicken:
-Add olive oil, heat it, add tomato paste, mix well, sauté for a minute on medium flame.
-Add chicken, mix well, cook on medium flame for 3-4 minutes or until it dries up.
-Add yogurt, cream, red chilli powder, chicken powder, black pepper crushed, garlic powder, pink salt, red chilli crushed, onion powder, mix well & cook on medium flame for 2-3 minutes.
-Add lemon juice, mix well & cook on medium flame for a minute.
-Add water, mix well & cook on medium flame for 2 minutes.
-Turn off flame & set aside.
Prepare Ezme Sauce:
-In a blending jar, add onion, tomatoes, garlic, red bell pepper, fresh parsley, red thai chillies, mint leaves, pink salt, tomato paste, pomegranate juice, lemon juice, olive oil, & Honey blend well until smooth, Ezme sauce is ready, set aside.
Assembling:
-Make a pocket in the pita with the help of a knife, fill the pita pocket with lettuce, cooked chicken, and prepared ezme sauce.
-Serve with fries, prepared ezme sauce & garlic yogurt sauce!
