Tandoori Chicken Arayes

Name: Tandoori Chicken Arayes (Pan-Fried)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1/2 medium red onion, finely diced; 1 jalapeño, finely diced; 1/4 cup cilantro, chopped; 1 lb ground chicken; 1/4 cup plain yogurt; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 tbsp garam masala; 1 tsp salt; 1 tsp paprika; 1/2 tsp turmeric; 1/2 tsp cayenne pepper; 5 pita breads; 2 tbsp ghee; 1 cup cilantro; 1 jalapeño; 2 tbsp plain yogurt; 2 tbsp mayonnaise; 2 green onions; 1/2 lime, juiced; salt, to taste; black pepper, to taste

Tandoori Chicken Arayes are crispy-outside, juicy-inside pita pockets stuffed with seasoned ground chicken, yogurt, and fresh herbs. They're pan-fried until golden and require minimal effort for maximum flavor.

🌍Middle Eastern 🏷️Arayes 🏷️Tandoori chicken 🏷️Stuffed pita 🏷️Indian-inspired Quick dinner

🏷️

-0:00

moribyanonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1/2 medium red onion, finely diced
1 jalapeño, finely diced
1/4 cup cilantro, chopped
1 lb ground chicken
1/4 cup plain yogurt
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp garam masala
1 tsp salt
1 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper
5 pita breads
2 tbsp ghee
1 cup cilantrooptional
1 jalapeñooptional
2 tbsp plain yogurtoptional
2 tbsp mayonnaiseoptional
2 green onionsoptional
1/2 lime, juicedoptional
salt, to tasteoptional
black pepper, to tasteoptional

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Instructions

1
Finely dice the red onion and jalapeño. For less heat, you can remove the seeds from the jalapeño. Finely chop the cilantro.
2
In a large bowl, combine the ground chicken, plain yogurt, minced garlic, minced ginger, diced onion, diced jalapeño, and chopped cilantro.
3
Add the spices to the bowl: garam masala, salt, paprika, turmeric, and cayenne pepper.
4
Mix everything together with your hands or a spoon until the filling is well combined. Set aside.
5
To make the optional cilantro chutney, add cilantro, a jalapeño, plain yogurt, mayonnaise, green onions, lime juice, salt, and pepper to a blender.
6
Blend the chutney until completely smooth. Set aside for serving.
7
Take the pita breads and cut each one in half to create two pockets.
8
Stuff each pita half with the chicken mixture, spreading it into a thin, even layer inside the pocket.
9
Once stuffed, cut each half in half again to create quarters.
10
Heat ghee, butter, or oil in a large skillet over medium to medium-high heat.
11
Place the stuffed pita quarters in the hot pan and sear on all sides until the bread is golden brown and crispy, and the chicken filling is fully cooked through. This should take about 3-4 minutes per side.
12
Serve immediately while warm, with the cilantro chutney for dipping.

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Tips & Notes

Pro tips

Mix the yogurt and garam masala into the ground chicken thoroughly so spices distribute evenly; don't skip this step or filling will be bland.
Don't overstuff pitas—use about 3-4 tablespoons per aray so filling stays contained and cooks through without leaking.
Pan-fry over medium-high heat and resist flipping before the first side is deep golden (3-4 minutes), which creates the crispy crust.
Press gently with a spatula while cooking to ensure even contact with the pan and prevent puffing that separates layers.

Substitutions

Plain yogurt → Greek yogurt (use slightly less; it's thicker)
Garam masala → curry powder or tandoori spice blend (swap 1:1)
Jalapeño → serrano or green chili (for more heat)
Cilantro → mint or parsley (in the filling and chutney)

Storage & make-ahead

Store cooked arayes in an airtight container in the fridge up to 3 days; reheat in a skillet over medium heat for 2-3 minutes per side to restore crispness.

Equipment

large skillet or non-stick pan · cutting board

Common Questions

Can you make tandoori chicken arayes ahead of time?

Yes. Prepare the filling and assemble the arayes up to 4 hours ahead, refrigerate covered, then pan-fry just before serving for best crispness.

What's the difference between arayes and regular pita sandwiches?

Arayes are stuffed between two thin pita layers (or inside a pocket), then pan-fried until crispy. This creates a golden exterior and seals in juices, unlike cold sandwiches.

How do you keep arayes crispy on the outside but juicy inside?

Use ground chicken mixed with yogurt for moisture, don't overstuff, and pan-fry over medium-high heat for 3-4 minutes per side until deep golden brown.

Can you use chicken breast instead of ground chicken?

You can, but ground chicken works better for arayes because it mixes evenly with spices and yogurt, and cooks faster. Ground thigh offers more flavor.