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Tandoori Chicken Pockets

Ingredients : 3/4 cup yogurt , 2 tablespoon Chicken tandoori masala , 4 boneless chicken , 4 shami rotti , * for filling : 1 cucmber, peeled fine chopped , 1 medium tomato , 2 tablespoon plain yogurt , 2 tablespoon mint leaves washed, fine chopped.

Instructions : 1. Combine yogurt, Tandoori masala and salt in a medium bowl. Coat the chicken pieces liberally with the yogurt marinate. Cover and leave to manatee at room temperature for about 5 hours or over night in the refrigerator. Place the chicken in a preheated oven ( 170C, 375F). Roast for 15 minutes, bast the chicken with ghee or oil frequently and tuning once. Alternatively, place chicken on a cold lightly oiled grill tray, cook under high heat for 3 minutes on each side or until cooked through. Cool chicken, slice thinly. To make filling: Combine cucumber, tomato, yogurt and mint in a medium bowl. Cut smallest shami rotti (Lebanese bread) in half, fill it with chicken & filling. Serve immediately. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.