Pita bread with tandoori chicken

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Pita bread filled with tandoori chicken, bell pepper and pineapple served with yogurt sauce


300 g chicken, cut into strips
1 red bell pepper
150 gr (fresh) pineapple
50 gr lettuce
8 pita breads, baked
100 ml Greek yogurt
Fresh coriander, finely chopped
Pepper and salt
1 tbsp lemon juice
2 tbsp greek yogurt
Small piece of fresh ginger
2 cloves garlic, crushed
1 teaspoon garam masala spices
1 tsp cumin
Small pinch of chili powder
1 teaspoon turmeric
Pepper and salt
For the quick and easy way, you can also replace the ingredients for the marinade with tandoori pasta from a jar.


Peel the ginger and grate finely. Mix all the ingredients for the marinade together. Pour the marinade over the chicken and let it rest in the fridge for at least half an hour. Meanwhile, cut the bell pepper into small strips and the pineapple into pieces. For the yogurt sauce, mix 100 ml of yogurt with the coriander, lemon juice and salt and pepper. Heat a tablespoon of olive oil in a large pan and fry the chicken in the marinade. When the moisture has disappeared a bit, add the bell pepper and pineapple for a few more minutes. Spread a little lettuce in the pita bread and spoon in the tandoori chicken. Serve with the fresh yogurt sauce. Delicious with some baked potatoes.
chicken tandoori pita bread01

chicken tandoori pita bread02chicken tandoori pita bread03

Source: Leukerecepten by leukerecepten-nl.
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