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! If they had these as hot pockets when I was growing up, I probably would have tried Indian food at a younger age!
Cook up the shallot and jalapeno in some butter.
Then add chicken that has been marinading in yogurt.
This is after adding tomato, coconut milk, and spices, and shredding up the chicken.
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 baking sheet crease side down.
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.
Start with my homemade naan recipe here, or use a store bought pizza dough as a shortcut!
Chicken Tikka Hot Pocket
- 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
- 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.