Chicken Pockets Recipe

If you’re looking for interesting takes on boneless chicken, you’ll love these Chicken Pockets. The best part? They don’t need to be baked.

Buy Boneless Chicken online from Licious to prepare scrumptious Chicken Pockets at home. Explore our website to buy chicken online and master your culinary skills with delectable chicken recipes. 

Print Recipe

Chicken Pockets Recipe

A fun take on boneless chicken, these Chicken Pockets are cheesy and delicious. They make for a fun snack that everyone will enjoy.

Course

Appetizer

Cuisine

Continental

Keyword

chicken pockets, chicken pockets recipe, ramzan chicken pockets

Prep Time

45 minutes

Cook Time

15 minutes

Servings

people

Ingredients

For Marination:

• 2 cups Boneless Chicken
• 1/2 Lemon
• 1/2 tsp Salt & Pepper
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp Chaat masala powder
• 1 tbsp curd
• 1 tbsp oil
• 1 tsp ginger garlic paste
• 1/2 cup Coriander leaves (Torn)
• 1/2 cup Mint leaves (Torn)
• green chillies (To taste)

For Pockets:

• 1/2 cup All-purpose flour dough (Kneaded with a little salt)

For Mini Omelettes:

• 2 Eggs
• 1/2 tsp Salt & Pepper
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1 tbsp oil
• 1 cup Processed cheese (Grated)

Course Appetizer Cuisine Continental Keyword chicken pockets, chicken pockets recipe, ramzan chicken pockets Prep Time 45 minutes Cook Time 15 minutes Servings people Ingredients For Marination: 2 cups Boneless Chicken 1/2 Lemon 1/2 tsp Salt & Pepper 1/2 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp Chaat masala powder 1 tbsp curd 1 tbsp oil 1 tsp ginger garlic paste 1/2 cup Coriander leaves (Torn) 1/2 cup Mint leaves (Torn) green chillies (To taste) For Pockets: 1/2 cup All-purpose flour dough (Kneaded with a little salt) For Mini Omelettes: 2 Eggs 1/2 tsp Salt & Pepper 1/4 tsp turmeric powder 1/4 tsp red chilli powder 1 tbsp oil 1 cup Processed cheese (Grated)

Instructions

1. Mix all the marination ingredients in a large bowl and let it sit for 30 mins.
2. Break the eggs in a small bowl and season with salt, pepper, turmeric, and red chilli powder. Whisk the eggs to mix well.
3. Heat one tbsp of oil and fry the chicken mix for 7 minutes until the water dries out.
4. In another pan, add a tsp of oil and pour the omelette mix in bits to make medley sized omelettes. Remove them from the pan once done.
5. Roll small balls of the all-purpose flour mix to make poori-sized pockets.
6. Place a mini omelette on the poori. Top with a tablespoon of cooked chicken mixture and sprinkle grated processed cheese.
7. Brush a little water on the edges and fold it on all four sides to make a snug rectangular pocket.
8. In a pan, pour a tbsp of oil and shallow fry the pockets till golden brown.

Serving Suggestions:

1. Let the pockets rest for a few minutes before serving.
2. Serve with ketchup and julienned carrots, cucumber, and onions.