Cheesy Butter Chicken Pockets
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!
Ingredients
- 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
method
Heat oil in a pan, sautè the onions and add the diced chicken breast. Cook until the chicken has browned.
Add the Kohinoor Butter Chicken sauce and salt. Cook for 10 minutes or until the chicken has 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 the triangles on both sides to get a crispy chicken pocket.
