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–+ servings

Tandoori Chicken Arayes

Golden, crispy pita stuffed with juicy, spiced tandoori chicken pressed thin so it cooks perfectly through. The filling is warm, aromatic, and super flavorful, and once it crisps up in the pan it’s unreal. Dunked into a creamy cilantro chutney, it’s crunchy, savory, and packed with the right amount of heat.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Yields12 pieces
Print Recipe Pin Recipe
Servings12 pieces

Ingredients

TANDOORI CHICKEN FILLING

  • 1 pound ground chicken
  • 1 jalapeño, very finely diced (seeds and stems removed)
  • 1/4 red onion, very finely diced
  • 1/4 cup plain yogurt
  • 1 to 2 tablespoons finely chopped cilantro
  • 1 tablespoon garlic paste
  • 1/2 tablespoon ginger paste
  • 1/2 tablespoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Dash of cayenne powder

ASSEMBLY

  • 3 pitas, halved
  • Neutral oil, for cooking

CILANTRO CHUTNEY

  • 1 generous handful cilantro
  • 1 jalapeño, seeds and stem removed
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • Salt, to taste
  • Black pepper, to taste
  • Lime juice, to taste

Instructions 

MAKE THE CILANTRO CHUTNEY

  1. Add the cilantro, jalapeño, plain yogurt, mayonnaise, salt, black pepper, and a squeeze of lime juice to a blender.
  2. Blend until completely smooth and creamy.
  3. Taste and adjust seasoning as needed, then refrigerate while you prepare the filling.

MAKE THE FILLING

  1. In a large bowl, add the ground chicken, diced jalapeño, red onion, plain yogurt, chopped cilantro, garlic paste, and ginger paste.
  2. Add the garam masala, salt, smoked paprika, turmeric, coriander, cumin, and cayenne.
  3. Mix thoroughly until fully combined and smooth. The mixture should be cohesive and slightly tacky.

ASSEMBLY AND COOKING

  1. Cut each pita in half and gently open to create pockets.
  2. Divide the chicken mixture evenly between the pita halves, pressing a thin, even layer inside each one all the way to the edges.
  3. After stuffing, cut each half in half again so you now have quarters.
  4. Heat a skillet over medium-low heat and add a thin layer of neutral oil.
  5. Cook the arayes for 2 to 3 minutes per side (4 sides total), turning carefully, until deeply golden and crisp on all sides and fully cooked inside. Adjust heat as needed so they crisp without burning.
  6. Air Fryer Option: Lightly spray all sides with oil and air fry at 375°F for 8–10 minutes, flipping halfway through, until crisp and cooked through.
  7. Serve hot with the cilantro chutney for dipping.

Notes

Q: Can I use chicken breast instead of ground chicken?
A: Yes. Finely chop or pulse chicken breast in a food processor until it resembles ground chicken.
Q: How do I know when they’re fully cooked?
A: The outside should be deeply golden and crisp and the chicken inside should no longer be pink. Internal temperature should reach 165°F.
Q: Can I bake them instead?
A: Yes. Bake at 400°F for 15–18 minutes, flipping halfway through, until cooked and crispy.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!