Go Back
+ servings

Chicken Tikka Hot Pocket

A twist on an after school snack that features chicken tikka masala and is wrapped up in naan bread.
Prep Time15 mins
Cook Time45 mins
marinade4 hrs
Course: Main Course
Cuisine: American, Indian
Keyword: Spicy, stuffed
Servings: 8 hot pockets


  • 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.