Tandoori Chicken Arayes

Ingredients

TANDOORI CHICKEN FILLING

• 1 lb ground chicken
• 1 jalapeño, very finely diced (seeds and stems removed)
• 1/4 red onion, very finely diced
• 1/4 cups plain yogurt
• 1-2 tbsp finely chopped cilantro
• 1 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1/2 tbsp garam masala
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• cayenne powder

ASSEMBLY

• 3 pitas, halved
• neutral oil, for cooking

CILANTRO CHUTNEY

• cilantro (generous handful)
• 1 jalapeño (seeds and stem removed)
• 1/4 cups plain yogurt
• 1/4 cups mayonnaise
• salt, to taste
• black pepper, to taste
• lime juice, to taste

Instructions

1. Make the cilantro chutney: add cilantro, jalapeño, plain yogurt, mayonnaise, salt, black pepper, and a squeeze of lime juice to a blender; blend until smooth and creamy, then refrigerate while preparing the filling.
2. Make the filling: in a large bowl combine ground chicken, diced jalapeño, red onion, plain yogurt, chopped cilantro, garlic paste, ginger paste, garam masala, salt, smoked paprika, turmeric, coriander, cumin, and cayenne; mix thoroughly until cohesive and slightly tacky.
3. Assembly and cooking: cut each pita in half and gently open to create pockets; divide the chicken mixture evenly among the pita halves, pressing a thin, even layer to the edges; cut each half again to form quarters.
4. Heat a skillet over medium‑low heat, add a thin layer of neutral oil, and cook the arayes for 2–3 minutes per side (four sides total) until deeply golden, crisp, and fully cooked inside. Adjust heat as needed to avoid burning.
5. Optional air‑fryer method: lightly spray all sides with oil and air‑fry at 375°F for 8–10 minutes, flipping halfway through, until crisp and cooked through.