Chicken Tikka Pita with Cucumber Raita

9-year-old Shakthi Ramachandran's Chicken Tikka Pita with Cucumber Raita Recipe
chicken tikka pita

Shakthi Ramachandran, Age 9, of Indiana says: “My dad is from India and I like Indian food, especially chicken tikka masala. So I worked with him to make it into a sandwich. I love chicken and I also like to eat a lot of vegetables. This recipe combines all these things!”

  • Makes 4Servings


Chicken Tikka

  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 cup plain low-fat yogurt
  • 1 tbsp. olive oil
  • 1 tbsp. tikka masala spice blend or paprika
  • 2 tsp. garam masala or ground coriander
  • 1  1/2 tsp. ground cumin
  • 1  1/2 tsp. fresh lemon juice
  • 1  1/2 tsp. ginger-garlic paste (or 3/4 tsp. ground ginger and 3/4 tsp. minced garlic)
  • 1 tsp. chili powder

Cucumber Raita

  • 1 English cucumber, quartered lengthwise and thinly sliced
  • 1 cup plain Greek yogurt
  • 1/2 cup low-fat sour cream
  • 3 sprigs mint (about 1/4 cup), leaves stripped and chopped
  • 1/2 tsp. ground cumin


  • 4 pita pockets, halved
  • 1 small onion, chopped
  • 2 carrots, peeled and shredded
  • 1 green bell pepper, thinly sliced lengthwise
  • 4–5 leaves romaine lettuce, chopped (about 2  1/2 cups)
  • 2 cups fresh spinach, chopped
  • 1/2 English cucumber, sliced


1. For the chicken tikka, in a large bowl, mix all the ingredients and season with salt and freshly ground pepper. Cover; let marinate in the fridge at least 4 hours or overnight.

2. Preheat the broiler. Using a slotted spoon, transfer the chicken to a large ovenproof skillet. Broil until cooked through, 10 to 15 minutes. 

3. In a medium bowl, combine all the raita ingredients; season with salt. 

4. To assemble, fill the pita with the vegetables, chicken and raita.