Tandoori Chicken Pockets Recipe – Easy Indian Baked Pies

Last Updated on 2 months by Neha Deshmukh

Tandoori Chicken Pockets Recipe – Easy Indian Baked Pies

Hey everyone! I’m so excited to share this recipe with you – Tandoori Chicken Pockets! These aren’t your typical Indian snacks, but trust me, they’re a delightful fusion of flavors and textures. I first made these when I was craving something comforting yet a little different, and they’ve been a hit ever since. They’re basically little baked pies filled with a deliciously spiced tandoori chicken filling. Perfect for a party, a snack, or even a light meal!

Why You’ll Love This Recipe

These Tandoori Chicken Pockets are seriously addictive. They’re flaky, savory, and packed with that wonderful tandoori flavor we all love. Plus, they’re baked, not fried, so you can enjoy them guilt-free (well, almost!). They’re a fun twist on traditional Indian flavors, and a great way to get the family involved in the kitchen. Honestly, who doesn’t love a good pocket pie?

Ingredients

Here’s what you’ll need to make these amazing Tandoori Chicken Pockets:

• 250 grams boneless chicken
• 0.5 whole bell pepper
• 1 small onion
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon tandoori chicken masala
• 2 tablespoons yogurt
• 1.5 cups all-purpose flour
• 0.25 teaspoon baking powder
• 0.5 teaspoon instant yeast
• 3 tablespoons olive oil

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Tandoori Chicken Masala: This is the star of the show! You can find it at most Indian grocery stores, or online. Different brands have slightly different spice levels, so feel free to adjust to your preference.
• Instant Yeast vs. Active Dry: I prefer instant yeast because you don’t need to proof it. If you only have active dry yeast, just dissolve it in a little warm water with a pinch of sugar for about 5-10 minutes until foamy before adding it to the flour.
• Olive Oil as a Base: I love using olive oil in the dough for a subtle flavor and lovely texture. You can substitute with vegetable oil if you prefer, but olive oil adds a nice touch.
• Regional Variations: India has a huge variety of pastry and pie-like snacks! From samosas to kachoris, we love wrapping delicious fillings in dough. This recipe takes inspiration from those traditions but gives it a unique, pocket-pie spin.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sauté chopped bell pepper in a little oil and set it aside. Then, in the same pan, cook the chopped onion until it becomes translucent.
2. Add the ginger-garlic paste and cook for another minute until fragrant. Now, add the chicken cubes, tandoori chicken masala, and yogurt.
3. Cook everything together until the chicken is tender and nicely coated in the spice mixture. This usually takes about 10-15 minutes. Set the chicken filling aside to cool.
4. While the filling cools, let’s make the dough! In a large bowl, combine the flour, baking powder, and instant yeast.
5. Add the olive oil, warm milk, and water. Mix everything together until a soft, pliable dough forms.
6. Knead the dough for about 5 minutes until it’s smooth and elastic. Cover it and let it rest for about 30 minutes – this helps it become even more tender.
7. Divide the dough into 12 equal balls. Roll each ball into a small circle.
8. Brush each circle with a little oil, then fold it in half to create a semi-circle. Roll it out again into a slightly larger circle.
9. Cut each circle into triangular sections.
10. Fill each triangle with a spoonful of the cooled tandoori chicken mixture.
11. Fold the edges of the triangle to seal, creating a pyramid-like shape. Make sure the edges are well sealed to prevent the filling from leaking out.
12. Brush the pockets with an egg wash (optional, but it gives them a beautiful golden color).
13. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and crispy.

Expert Tips

• Don’t overfill the pockets! It’s tempting, but it will make them harder to seal and they might burst during baking.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• For extra flavor, you can marinate the chicken in the yogurt and spices for a few hours (or even overnight!) before cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and vegan butter in the filling and dough. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right dough consistency.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili to the chicken filling.
• Festival Adaptation: These are amazing as a snack for Diwali or Eid! Everyone always asks for the recipe.

Serving Suggestions

These Tandoori Chicken Pockets are delicious on their own, but they’re even better with a side of mint chutney or raita. A simple green salad also complements them nicely.

Storage Instructions

Leftover pockets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore their crispiness.

FAQs

1. Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling it out.

2. What is the best way to prevent the pockets from becoming soggy?

Make sure the chicken filling isn’t too wet. Also, brushing the pockets with egg wash helps create a barrier that prevents them from absorbing moisture.

3. Can I use a different type of chicken, like thigh meat?

Yes, you can! Chicken thigh meat will be even more tender and flavorful.

4. What is Tandoori Chicken Masala, and where can I find it?

Tandoori Chicken Masala is a blend of spices commonly used in Indian cuisine to give that classic tandoori flavor. You can find it at most Indian grocery stores or online retailers like Amazon.

5. Can these be air-fried instead of baked?

Definitely! Air fry them at 375°F (190°C) for about 10-12 minutes, or until golden brown and crispy.