Butter Chicken Paratha Pockets

To make Butter Chicken Paratha Pockets using store-bought paratha, simply prepare the butter chicken filling by cooking marinated chicken thighs with spices and mixing in shredded mozzarella cheese. Place the filling in the center of a paratha, fold it over to create a pocket, brush with egg wash, and cook in an air fryer at 375°F for 12-15 minutes until golden brown.

Yes, you can make Butter Chicken Paratha Pockets gluten-free by using gluten-free paratha or flatbreads. Ensure that all other ingredients, including the butter chicken filling, are gluten-free as well to maintain dietary compatibility.

If you don't have marinated chicken thighs, you can use boneless chicken breast or even paneer for a vegetarian option. Greek yogurt can be substituted with sour cream or coconut yogurt for a dairy-free version. Additionally, you can adjust the spices according to your taste preference.

To store leftover Butter Chicken Paratha Pockets, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer.

Butter Chicken Paratha Pockets pair wonderfully with a side of mint chutney or yogurt sauce for dipping. You can also serve them with a fresh salad or some pickled vegetables to add a refreshing contrast to the rich flavors.