Tandoori Chicken Arayes

Finely dice the red onion and jalapeño. For less heat, you can remove the seeds from the jalapeño. Finely chop the cilantro.

In a large bowl, combine the ground chicken, plain yogurt, minced garlic, minced ginger, diced onion, diced jalapeño, and chopped cilantro.

Add the spices to the bowl: garam masala, salt, paprika, turmeric, and cayenne pepper.

Mix everything together with your hands or a spoon until the filling is well combined. Set aside.

To make the optional cilantro chutney, add cilantro, a jalapeño, plain yogurt, mayonnaise, green onions, lime juice, salt, and pepper to a blender.

Blend the chutney until completely smooth. Set aside for serving.

Take the pita breads and cut each one in half to create two pockets.

Stuff each pita half with the chicken mixture, spreading it into a thin, even layer inside the pocket.

Once stuffed, cut each half in half again to create quarters.

Heat ghee, butter, or oil in a large skillet over medium to medium-high heat.

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.

Serve immediately while warm, with the cilantro chutney for dipping.