Step 1

Add 1 tablespoon of garlic powder, 2 1/2 teaspoons of garam masala, 1 tablespoon of ginger paste, 1 teaspoon of chili powder, ground chicken, 2 1/2 teaspoons of turmeric, 1/4 cup of cilantro, 2 tablespoons of olive oil & salt (to taste) to a bowl. Note — to give the pitas a pop of color, I used Brightland’s chili-infused olive oil ‘Ardor.’ It also gave the arayes a bit of heat. Allow the mixture to marinate in the refrigerator for 3 hours, up to overnight.

Step 2

Preheat the oven to 375°F. Prior to cooking, remove meat-mixture from refrigerator — set it on the counter for 20-30 minutes allowing it to come to room temperature.

Step 3

Cut pitas in half & open to form pockets. Stuff with the meat mixture, ensuring that the pita is not overly full. Slice into quarters. Brush the exterior (including exposed sides) of pitas & a grill pan with remaining oil.

Step 4

Over medium-high heat, sear the pitas for 2-3 minutes on each side, including the sides with meat exposed, until crisp. Place arayes directly on a baking sheet (no parchment) & bake for 20 minutes or until desired doneness. For a crispy exterior, broil for 1-2 minutes.

Step 5

While the arayes bake, prepare butter curry sauce. Heat ghee in a nonstick pan. Add the minced garlic & 1 tablespoon of ginger paste. Sauté for 1 minute or until fragrant. Add the coriander & 1 1/2 of teaspoon garam masala. Let cook for about 30 seconds while stirring occasionally. Add the crushed tomatoes, 1 teaspoon of chili powder & salt. Let simmer for about 10 minutes, stirring occasionally until the sauce thickens.

Step 6

Remove from the heat, add to a blender & blend until smooth. Add 1/4 cup of water & blend again. Pour the sauce back into the pan. Stir in the cream. Season with salt to taste. Garnish with cilantro & serve along arayes as a dip.