One of our favourite recipes, these cheesy chicken pockets are fuss-free, easy to make and a fast way to keep the whole family happy at meal times!
Recipe for Cheesy Butter Chicken Pockets
Kohinoor Butter chicken sauce- 1packet
Large Tortillas – 8
Chicken breast cut into 1cm cubes – 600 grams
Boiled potato cut into 1cm cubes – 200 grams
1 large onion (chopped)
Salt – to taste
Cooking oil – 2 tsp
Chopped coriander – to garnish
Grated cheddar cheese
Heat oil in a pan, sauté the onions add the diced chicken breast, cook till the chicken gets a light brown colour.
Add the Kohinoor Butter chicken sauce and salt. Cook for 10 minutes or until the chicken is cooked.
Mix in the cooked potato dices.
Add the chopped coriander, remove the mix in a bowl and allow to cool completely.
Cut the tortillas into half. Fold the half-moon into a triangle, fill the triangle with the chicken mixture and sprinkle with cheddar cheese.
Pan fry these triangles on both sides to get a crispy chicken pocket.