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As seen in Adelady magazine, issue 6.

A great way to add a twist to a family favourite.

Time: 25 mins

Serves: 8

Image credit: Naomi Giatas


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


  • 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.

We used: Lilydale Free Range Chicken Bulk Thigh Fillets

Thriving on fresh, healthy food for families to enjoy in their own kitchens, Lilydale is determined to offer Australians the highest quality free-range chicken available. Straight from their farms to your kitchen, you’ll taste the difference when you grab a pack of Lilydale Chicken that’s big enough to feed the whole family. For more fresh recipes, head to

Image credit: Naomi Giatas


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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