Crispy Chicken Tandoori Pockets

Name: Crispy Chicken Tandoori Pockets
Cuisine: Pakistani
Ingredients: 1/2 kg Chicken qeema; 2 tablespoons lemon juice; 2 tablespoons tandoori masala; 1 tablespoon mustard paste; 1 tablespoon mayonnaise; to taste Red chilli flakes; 1 tablespoon ginger garlic paste; 1 tablespoon yogurt; 1 tablespoon butter; to taste Salt; 1 tablespoon red chilli powder; 1 loaf bread; Cheese

Sadiya Imran @cook_17159667

My daughter absolutely loves cheese and fell in love with this when we ate last year at a relative’s place.
#RamadanSpecial

Sadiya Imran @cook_17159667

My daughter absolutely loves cheese and fell in love with this when we ate last year at a relative’s place.
#RamadanSpecial

Saved

Ingredients

1/2 kgChicken qeema
2 tablespoonslemon juice
2 tablespoonstandoori masala
1 tablespoonmustard paste
1 tablespoonmayonnaise
to tasteRed chilli flakes
1 tablespoonginger garlic paste
1 tablespoonyogurt
1 tablespoonbutter
to tasteSalt
1 tablespoonred chilli powder
1 loafbread
Cheese

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Steps

1

Marinate the chicken for two hours with all the ingredients above
2

Cook the qeema and give coal smoke and take out to cool
3

Cut the bread and roll it a little with rolling pin to make it flat
4

Place the qeema in little quantity on the bread, add small cubes of cheese
5

Roll it and secure both the sides by dipping it in the egg
6

Now put the roll in bread crumbs for a crispy coating (you can do a double coat to make it crispier again thats optional)
7

Fry and enjoy