Tandoori Chicken Flatbread

15 minutes Prep Time
20 minutes 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

Ingredients

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 Tablespoon garlic ginger paste
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • juice of 1 lemon
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1/2 cup fresh mint
  • 1 jalapeno
  • 1 garlic clove
  • 1 Tablespoon lemon juice, plus more to taste
  • Kosher salt & black pepper to taste
  • 1 Tablespoon vegetable oil

  • 1 can Red Gold® Canned Tomato Sauce 15 oz

  • store-bought flatbread
  • 1 green bell pepper, seeded and thinly sliced
  • 1 medium red onion, thinly sliced

  • 1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz, drained

  • 1/4 cup fresh cilantro, chopped

Instructions

Step one

To make the marinade, in a large bowl combine salt, pepper, garlic ginger paste, chili powder, paprika, cumin, and lemon juice.  Whisk together well. 

Step two

Add chicken breast to marinade, cover and refrigerate 30 minutes.

Step three

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.

Step four

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.

Step five

Add the tomato sauce and stir well.  Cover and cook for approximately 5-7 minutes.  Remove from heat and allow the chicken to cool.

Step six

Spread chicken mixture evenly over flatbreads.  Top them off with sliced green peppers, red onions, and Red Gold Tomato Mild Diced Tomatoes + Green Chilies.

Step seven

Bake in the oven or in an air fryer at 375°F for 8 minutes until the flatbreads are crispy and golden. 

Step eight

Drizzle with the yogurt-mint sauce and garnish with chopped cilantro.

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