Recipe :: Butter chicken pita pockets

Ingredients

2 tbsp olive oil
8 Lilydale Free Range Chicken Bulk Thigh Fillets
375g butter chicken simmer sauce
2 Lebanese cucumbers, grated and water squeezed out
500g Greek yoghurt
2 large garlic cloves, minced
Pinch of salt
8 heat and serve pita pockets, warmed
210g long-grain rice, cooked
One bunch of coriander leaves, roughly chopped to serve
Lemon or limes wedges, to serve

Method

• Heat olive oil in a large frypan over medium-high heat. Add chicken thighs and cook until golden brown on the outside, then add the butter chicken simmer sauce and a splash of water. Leave to simmer for 8–10 minutes or until chicken is cooked through. Set aside and allow to cool slightly.
• In a small mixing bowl, combine Greek yoghurt, one grated cucumber, garlic and a pinch of salt. Set aside.
• Grate the remaining cucumber and squeeze out the water, then set aside in a small bowl.
• Once the chicken has cooled slightly, remove from the sauce and use two forks to shred chicken thighs. Add back into sauce and stir to coat.
• Take half of a pita pocket and fill the opening with cooked rice, fresh coriander, grated cucumber, butter chicken mixture and garlic and cucumber yoghurt.
• Add an optional squeeze of lemon or lime and serve immediately.