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Tandoori Chicken Arayes with Crispy Pita and Cilantro Chutney Recipe

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3.9 from 11 reviews

Tandoori Chicken Arayes are golden, crispy pita pockets stuffed with juicy, spiced ground tandoori chicken, pressed thin for perfect cooking. The aromatic filling combines warm spices with fresh herbs, creating an irresistible savory snack or meal. Crisped up in a skillet or air fryer, these arayes are served with a creamy cilantro chutney that adds a refreshing contrast, making each bite crunchy, flavorful, and packed with just the right amount of heat.

  • Total Time: 40 minutes
  • Yield: 12 pieces

Ingredients

Tandoori Chicken Filling

  • 1 pound ground chicken
  • 1 jalapeño, very finely diced (seeds and stems removed)
  • 1/4 red onion, very finely diced
  • 1/4 cup plain yogurt
  • 1 to 2 tablespoons finely chopped cilantro
  • 1 tablespoon garlic paste
  • 1/2 tablespoon ginger paste
  • 1/2 tablespoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Dash of cayenne powder

Assembly

  • 3 pitas, halved
  • Neutral oil, for cooking (such as vegetable or canola oil)

Cilantro Chutney

  • 1 generous handful cilantro
  • 1 jalapeño (seeds and stem removed)
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • Salt, to taste
  • Black pepper, to taste
  • Lime juice, to taste

Instructions

  1. Make the Cilantro Chutney: Add the cilantro, jalapeño, plain yogurt, mayonnaise, salt, black pepper, and a squeeze of lime juice to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as needed, then refrigerate while you prepare the filling.
  2. Prepare the Filling: In a large bowl, combine the ground chicken, finely diced jalapeño, red onion, plain yogurt, chopped cilantro, garlic paste, and ginger paste. Add garam masala, salt, smoked paprika, turmeric, ground coriander, ground cumin, and a dash of cayenne powder. Mix thoroughly until fully combined, smooth, cohesive, and slightly tacky in texture.
  3. Assemble the Arayes: Cut each pita in half and gently open to create pockets. Divide the chicken mixture evenly between the pita halves, pressing a thin, even layer inside each pocket all the way to the edges. After stuffing, cut each half into quarters, making smaller pita pockets stuffed with the chicken mixture.
  4. Cook the Arayes (Skillet Method): Heat a skillet over medium-low heat and add a thin layer of neutral oil. Carefully place the stuffed pita quarters in the skillet and cook for 2 to 3 minutes on each of the four sides, turning carefully. Cook until all sides are deeply golden, crisp, and the filling is fully cooked through. Adjust the heat as needed to prevent burning while achieving a crispy texture.
  5. Alternative Cooking Method (Air Fryer): Lightly spray all sides of the stuffed pita quarters with neutral oil. Air fry at 375°F (190°C) for 8 to 10 minutes, flipping halfway through cooking, until the arayes are crisp and cooked through on all sides.
  6. Serve: Serve the hot, crispy arayes with the chilled creamy cilantro chutney for dipping, enjoying the balance of crunchy, savory, and spicy flavors.

Notes

  • For extra heat, keep some jalapeño seeds in the filling or chutney as per your heat preference.
  • Make sure to press the filling thinly and evenly inside the pita pockets to ensure even cooking.
  • You can prepare the cilantro chutney in advance and keep it refrigerated for up to 2 days.
  • If ground chicken is unavailable, ground turkey can be used as a substitute.
  • Maintain medium-low heat during skillet cooking to avoid burning while achieving crispiness.
  • Use neutral oil with a high smoke point for best frying results.
  • The recipe can be doubled easily for larger groups.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Middle Eastern, Indian Fusion

Find it online: https://cozykitchenbymaya.com/tandoori-chicken-arayes-with-crispy-pita-and-cilantro-chutney-recipe/