Butter Chicken filled Pita Pockets

Butter chicken filled pita pockets, brushed with a garlic and herbs.

Butter Chicken filled Pita Pockets
Total time:
50 min
15 min
35 min
Created by:
Hot Meals
$5.00 ea i
This price is provided as a guide only and should be checked before using it as a listed menu price.


100 g Salt reduced margarine

1 unit large onion, diced

1 tbsp fresh ginger, grated

5 unit garlic cloves, crushed or pressed

2 tsp garam masala

1 tsp ground cardamon

1 tsp ground coriander

1 tsp ground ginger

1 tsp ground cumin

tsp paprika

1 tsp cayenne pepper (optional)

1 tsp ground turmeric

4 tbsp tomato paste

1 tsp salt

2 tbsp fresh lemon juice

400 ml Light coconut cream

1 Kg Chicken breast/ thigh fillets

1 unit medium sweet potato, diced small

3 unit medium carrots, diced small

24 unit Mini pita pockets ( Mission brand)


  1. Heat margarine in a large saucepan over medium heat.
  2. Add the onion and sauté until translucent (approx. 3 mins).
  3. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 min.
  4. Add the salt, lemon juice and the coconut cream and mix well.
  5. Turn up the heat to medium and bring the sauce to a simmer.
  6. Add the sweet potato and the carrots and let them soften a little.
  7. Add the chicken and coat well with the sauce. Cover the pan with lid and cook, stirring occasionally, for 20-25 mins or until the chicken and veggies are cooked and the sauce has thickened.
  8. (optional) Melt 50g of butter over low heat. Add 1 tsp of fresh pressed garlic and let infuse over low heat until fragrant. Take off the heat and stir in freshly cut herbs (for example parsley or coriander).
  9. Brush filled pita pockets and bake at 180C for approximately 15 mins or until golden.

Full description

Thanks to Sabina at Farnborough State School. Indian inspired butter chicken cooked with fresh spices, garlic and light coconut cream filled in pita pockets. A great way to use leftover butter chicken if already on your menu.


Vegetables can be changed to suit what is readily available and in season. E.g. use pumpkin instead of sweet potato etc. For efficiency, prepare a bulk spice mixture and then add tablespoons per recipe.


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