2 tablespoon solid ghee (Clarified butter)2 tablespoon ground ginger1 tablespoon ground green chillies1 teaspoon ground garlic1 ½ teaspoon rough salt2 teaspoon dhana Jeeru (Cumin) powder1 teaspoon white pepper1 tablespoon lemon juice1 kg chicken fillet finely cubed3 carrots grated1 yellow/ red pepper finely diced1 tray baby marrow diced
Heat ghee (Clarified butter) and ginger, add chicken and sautee. When sealed add spices, lemon and chilli. Cook halfway, then add veggies. Add water as needed. Cook until chicken is done. Spoon into toasted pita pockets. Drizzle sauce of choice.