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Main Ingredients | Boneless chicken breasts, Pita breads |
Cuisine | Middle Eastern |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 200 grams boneless chicken legs
- 4 pita breads
- Salt to taste
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- ½ teaspoon chaat masala
- 1 teaspoon lemon juice
- 1 tablespoon oil
- 4 tablespoons mayonnaise
- 4 tablespoons schezwan sauce
- Pickled beetroot as required
- French fries as required
Method
- Take chicken legs in a bowl. Add salt, ginger-garlic paste, cumin powder, coriander powder, red chilli powder, chaat masala, lemon juice and oil and mix well. Set aside to marinate for 10-15 minutes.
- Preheat the oven at 180ºC. Arrange the marinated chicken on a baking tray and bake for 10-15 minutes.
- Transfer on a board and shred into thick slices.
- Heat a nonstick tawa. Toast the pita breads for 1-2 minutes on both sides.
- Transfer on worktop, spread mayonnaise and schezwan sauce evenly.
- Arrange the roasted chicken on 1 side.
- Add pickled beetroot and French fries on top.
- Drizzle mint mayonnaise and roll tightly in aluminium foil
- Serve.
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