Chicken Tikka Pita Sandwich Unverified!

Yield: 4 Servings
I do like the idea of chunk chicken salad sandwiches but the last attempt I tried was a disastrous conversion of an English (as in UK) recipe that (a) didn't taste anything like the original and (b) was rather horrid.


  • 2 chicken breasts, "plump, boneless and skinless"
  • 2 garlic cloves, chopped
  • 1/2 lemon or lime, juiced
  • 2 Tbl tandoori paste
  • 1 Tbl vegetable oil
  • 4 Tbl mayo
  • 4 Tbl unflavored yogurt
  • 1 tsp dried mint, crushed
  • 1 - 2 per sandwich lettuce leaves, torn into pieces
  • 1/2 cucumber, seeded and diced
  • 4 pitas


Marinate chicken in lemon juice and garlic for 15 minutes. Add the tandoori paste and let marinate for as long as possible: 30 minutes to overnight.

Rub the chicken with vegetable oil, then cook: broil, grill, or brown in a nonstick frying pan. When the chicken is just cooked through, about 5 or 6 minutes per side (be careful not to overcook), transfer to a plate and let cool.

Cut the chicken into bite-sized pieces. Set aside.

Mix together mayonnaise and yogurt then stir in the mint. Set aside.

Brush the pitas on one side with water then heat either in a toaster or in a heavy nonstick frying pan. They should puff up, making it easy to split them to form a pocket.

Into each pocket place a few pieces of chicken, a spoonful of sauce, a sprinkling of cucumber, a little lettuce, more chicken and so on, until the ingredients are used up and/or the pitas can't hold any more. Garnish with onion, tomato and cilantro/mint then serve.