Tandoori Chicken Inspired Arayes
Tandoori Chicken Inspired Arayes
Ingredients
For the Tandoori Chicken Filling
- 1 pound ground chicken
- 1/4 cup plain yogurt
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 red onion, finely diced
- 1 jalapeño, finely diced, seeds and stems removed for less spice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or to taste
For the Cilantro Chutney (Optional)
- 1 bunch fresh cilantro
- 2 jalapeños, roughly chopped
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 2 stalks green onions, roughly chopped
- 1 tablespoon lime juice, from 1/2 a lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Cooking
- 5 baladi pocket bread, or similar flatbreads
- 2 tablespoons ghee, butter or oil, as needed for searing
Instructions
- 1
In a large bowl, combine the ground chicken, plain yogurt, minced garlic, minced ginger, finely diced red onion, finely diced jalapeño (with seeds and stems removed for less spice, if preferred), and chopped fresh cilantro.
⏱️ 5 min
- 2
Add the cumin powder, salt, paprika, turmeric powder, and cayenne pepper to the chicken mixture. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 3 min
- 3
If making the optional cilantro chutney, combine the fresh cilantro, roughly chopped jalapeños, plain yogurt, mayonnaise, roughly chopped green onions, lime juice, salt, and black pepper in a blender or food processor. Blend until smooth and well combined. Pour into a serving bowl and set aside.
⏱️ 5 min
- 4
Take each pocket bread and cut it in half. Carefully open up each half to create a pocket.
⏱️ 2 min
- 5
Generously stuff each pocket with the prepared tandoori chicken mixture. You can adjust the amount of filling to your preference. Once stuffed, cut each half (which is now stuffed) in half again, creating two triangular pieces from each half, resulting in four triangular pieces per original flatbread.
⏱️ 5 min
- 6
Heat a large pan or skillet over medium-high heat. Add 1 tablespoon of ghee, butter, or oil to the hot pan.
⏱️ 1 min
- 7
Place the stuffed triangular arayes into the hot pan in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches. Sear them on all sides until they are beautifully golden brown and the chicken filling is fully cooked through in the center, about 3-4 minutes per side. Add more ghee, butter, or oil as needed between batches.
⏱️ 10 min
- 8
Serve the Tandoori Chicken Arayes warm with the optional cilantro chutney and any other desired accompaniments like extra yogurt or sliced jalapeños.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Chicken Inspired Arayes
For the Tandoori Chicken Filling
- 1 pound ground chicken
- 1/4 cup plain yogurt
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 red onion, finely diced
- 1 jalapeño, finely diced, seeds and stems removed for less spice
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or to taste
For the Cilantro Chutney (Optional)
- 1 bunch fresh cilantro
- 2 jalapeños, roughly chopped
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 2 stalks green onions, roughly chopped
- 1 tablespoon lime juice, from 1/2 a lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Cooking
- 5 baladi pocket bread, or similar flatbreads
- 2 tablespoons ghee, butter or oil, as needed for searing
Instructions
- 1
In a large bowl, combine the ground chicken, plain yogurt, minced garlic, minced ginger, finely diced red onion, finely diced jalapeño (with seeds and stems removed for less spice, if preferred), and chopped fresh cilantro.
⏱️ 5 min - 2
Add the cumin powder, salt, paprika, turmeric powder, and cayenne pepper to the chicken mixture. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 3 min - 3
If making the optional cilantro chutney, combine the fresh cilantro, roughly chopped jalapeños, plain yogurt, mayonnaise, roughly chopped green onions, lime juice, salt, and black pepper in a blender or food processor. Blend until smooth and well combined. Pour into a serving bowl and set aside.
⏱️ 5 min - 4
Take each pocket bread and cut it in half. Carefully open up each half to create a pocket.
⏱️ 2 min - 5
Generously stuff each pocket with the prepared tandoori chicken mixture. You can adjust the amount of filling to your preference. Once stuffed, cut each half (which is now stuffed) in half again, creating two triangular pieces from each half, resulting in four triangular pieces per original flatbread.
⏱️ 5 min - 6
Heat a large pan or skillet over medium-high heat. Add 1 tablespoon of ghee, butter, or oil to the hot pan.
⏱️ 1 min - 7
Place the stuffed triangular arayes into the hot pan in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches. Sear them on all sides until they are beautifully golden brown and the chicken filling is fully cooked through in the center, about 3-4 minutes per side. Add more ghee, butter, or oil as needed between batches.
⏱️ 10 min - 8
Serve the Tandoori Chicken Arayes warm with the optional cilantro chutney and any other desired accompaniments like extra yogurt or sliced jalapeños.
⏱️ 1 min