Tandoori Chicken Flatbread
15m
Prep Time
20m
Cook Time
12
Servings
These tomato-spiced chicken flatbreads are topped with peppers and onions, baked until golden and crisp, garnished with cilantro and drizzled with a cooling yogurt-mint sauce. @Myuniversalkitchen @thefeedfeed
These tomato-spiced chicken flatbreads are topped with peppers and onions, baked until golden and crisp, garnished with cilantro and drizzled with a cooling yogurt-mint sauce. @Myuniversalkitchen @thefeedfeed
Ingredients
COPY INGREDIENTS
1 teaspoon kosher salt1 teaspoon black pepper1 Tablespoon garlic ginger paste1 teaspoon chili powder1 teaspoon paprika1/2 teaspoon cuminjuice of 1 lemon2 boneless skinless chicken breasts, cut into bite-sized pieces1 cup plain yogurt1/2 cup fresh mint1 jalapeno1 garlic clove1 Tablespoon lemon juice, plus more to tasteKosher salt & black pepper to taste1 Tablespoon vegetable oil1 can Red Gold® Tomato Sauce 15 ozstore-bought flatbread1 green bell pepper, seeded and thinly sliced1 medium red onion, thinly sliced1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz, drained1/4 cup fresh cilantro, chopped
Instructions
- To make the marinade, in a large bowl combine salt, pepper, garlic ginger paste, chili powder, paprika, cumin, and lemon juice. Whisk together well.
- Add chicken breast to marinade, cover and refrigerate 30 minutes.
- Meanwhile, make the yogurt sauce by blending together yogurt, mint, jalapeno, garlic and lemon juice in a food processor or blender. Adjust seasoning with salt and pepper to taste. Set aside until ready to serve.
- Remove chicken from marinade. Heat vegetable oil in a skillet on medium-high heat. Cook for 8-10 minutes, until the chicken is cooked through.
- Add the tomato sauce and stir well. Cover and cook for approximately 5-7 minutes. Remove from heat and allow the chicken to cool.
- Spread chicken mixture evenly over flatbreads. Top them off with sliced green peppers, red onions, and Red Gold Tomato Mild Diced Tomatoes + Green Chilies.
- Bake in the oven or in an air fryer at 375°F for 8 minutes until the flatbreads are crispy and golden.
- Drizzle with the yogurt-mint sauce and garnish with chopped cilantro.
Leave a Review