Chicken Pita Pockets

Cut the chicken breast/ thighs into thin, equal-sized strips. Pat dry the extra moisture and set aside.

Take a large bowl/ zip lock bag and add the chicken strips followed vinegar, curd, minced garlic and the spice powders. Mix well and make sure the chicken strips are evenly coated. 

Add 2 tbsp of oil to the coated chicken strips and mix just enough, that the oil coats the chicken. Cover/zip, refrigerate and set aside for minimum 1 hours or maximum 24 hours. The best thing is to marinate the previous night and cook it just in time to eat. Saves a lot of time! 

Once ready to cook, remove the chicken from refrigeration and let it sit out for 10-15 minutes. In the meanwhile heat a skillet on medium heat. Once hot, add the marinated chicken strips with the marinade.

Cook the chicken, stirring at regular intervals, until slightly brown and cooked through(should not be pink from inside). Cook till the juices dry up. The cooking times depends on the size of the chicken strips, heat source, vessel used etc. I did not dry the marinade completely, as the cooked marinade forms a nice coating on the chicken as it cools down.

Now take pita pockets fill it with cooked chicken,chopped tomatoes,chopped cucumbers,chopped lettuce leaves, some sauce of your choice or toppings of your choice...!!Enjoy..!!!