Chicken Tikka Hot Pocket
Chewy soft naan bread is a fantastic crust for these spicy and savory chicken tikka hot pockets! I ate hot pockets pretty much every day as a kid but I wished there was more variety in the fillings. If they had chicken tikka as an option, I probably would have fallen in love with Indian food at a younger age!
The inspiration for this recipe
I am going to be on a local news show tomorrow night called Chronicle, and I am making grown up after school snacks. Of course I made a hot pocket on the episode because it was my favorite snack growing up. I wanted to post a similar thing to align with the episode airing, but I wanted to make sure it had that tFimB twist. I settled on using chicken tikka as the filling, but it really got interesting when I used naan dough as the bread!
Make the chicken tikka masala filling
Cook up the shallot and jalapeno in some butter.
Then add chicken that has been marinating in yogurt.
Then add tomato, coconut milk, and spices, and shred up the chicken. You can pretty much smash up the chicken in the pan as it cooks.
Form the chicken tikka hot pockets
This is my favorite naan dough recipe that I use any time I need naan or naan dough. The photo below is after it rose. Looks like Frida wants to help. Or eat?
Roll out the dough as thin as possible. Then add the chicken mixture. After it cools it thickens up quite a bit.
Fold it up like burrito, then put it on a greased baking sheet crease side down.
Bake and serve the chicken tikka hot pockets
Brush with butter and bake at 425 for about 15 minutes. Crispy on the outside and hot and tasty in the middle! Just like a hot pocket should be!
You could serve this with a yogurt raita for dipping, but it is great on it’s own as well. I have a guide for these types of sauces here, but it is a bit older at this point. It’s on the list to be updated soon!
I made the filling a little more spiced up than I would for a normal chicken tikka masala so that these little pockets could pack a punch!
Start this chicken tikka hot pocket recipe with a homemade naan dough (I like this recipe) or use a store bought pizza dough as a shortcut! The linked recipe is the perfect amount but if you are using pizza dough you may need two or three dough balls.
For more great Indian mash-up dishes, check out my butter chicken and waffles, this fried chicken paner sandwich, or my gnocchi gobi!
Chicken Tikka Hot Pocket
Ingredients
- 1 pound thin sliced chicken breasts
- 1/2 cup greek yogurt
- 1 tablespoon curry powder
- 1 tablespoon cumin
- 2 cloves garlic grated
- 1 inch ginger grated
- 2 tablespoons butter
- 1 shallot diced
- 1 jalapeno diced
- 3 cloves garlic grated
- 2 inches ginger grated
- 1 teaspoon cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 tablespoons red vinegar
- 14 ounces diced tomatoes
- 1 can coconut milk refrigerated
- naan dough linked above
Instructions
- Put the chicken in a bowl with all the marinade ingredients. Mix well and allow to sit in the fridge for at least 4 hours or as long as overnight.
- In a large frying pan, cook the shallot and jalapeno for about 5 minutes to soften.
- Add the garlic and ginger and cook 2 minutes.
- Add the chicken to the pan along with the marinade and cook about 5 minutes stirring often.
- Add in the cumin, garam masala, turmeric, vinegar, and tomato and stir to combine.
- Open the coconut milk from the fridge and it should have separated. Add in the coconut cream to the dish, along with about half of the coconut water. Stir to combine.
- Bring to a simmer and cook about 20 minutes. Shred up the chicken as you cook and stir it. Remove from heat and allow to cool.
- Preheat oven to 425.
- Break the naan dough into golf ball sized balls and roll them out into thin rectangles. Add about 1/2 cup of the cooled filling to the center of the dough rectangle. Roll it up like a burrito, putting all the folded edges at the bottom of the wrap. Repeat until you make as many as you need.
- Brush a sheet pan with butter and add the hot pockets to it. Brush them with more butter.
- Bake about 15 minutes to brown and warm through.
Can these be frozen before baking?
That should be fine, but I haven’t tried it myself! Let me know if you try it.