Tandoori chicken flatbread
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This tandoori chicken flatbread is everything you want from a quick, flavour‑packed dinner — tender spiced chicken and warm flatbreads that come together with very little effort. It’s simple to put together, full of colour and perfect for busy weeknights.
If you love the flavours of classic tandoori chicken, this flatbread version is a brilliant, lighter twist: juicy, marinated chicken sits on soft flatbreads with fresh salad and a drizzle of yoghurt, giving you all the joy of a takeaway favourite in a fresher, faster way. Bold, vibrant and incredibly easy to assemble, the lightly charred chicken piled with crisp salad and cooling yoghurt makes a simple but seriously tasty combination.
Serving Suggestions for Tandoori Chicken Flatbread
- Cooling coleslaw with yoghurt dressing
- Cucumber raita or mint yoghurt
- Simple chopped salad (tomato, cucumber, red onion, coriander)
- Mango chutney or lime pickle
- Crispy onion bhajis
- Spiced potato wedges or masala fries
- Grilled corn with chilli and lime
- Pickled red onions
- Fresh coriander and lemon wedges
- Kachumber salad
- A side of warm naan or extra flatbreads
- Garlic butter roasted broccoli
Tandoori chicken flatbread
Ingredients
- 3 chicken breasts, cut into bite sized chunks
- 2 tbsp tandoori paste
- 1 tbsp lemon juice
- 280 g low fat plain yoghurt
- 4 flatbreads
- salad
Instructions
- Place the chicken in a bowl with the tandoori paste, lemon juice and half of the yoghurt. Stir well to combine, set aside in a cool place for 1 hour, stirring often
- Place the chicken in a griddle pan and cook until cooked through and chargrill marks appear on each side until cooked. Remove and set aside. Alternatively you can place the chicken under a hot grill or George Foreman.
- In the meantime, preheat the grill and place the flatbread under the grill until warmed through.
- When warmed through, remove from the grill, place the salad on top, scatter some chicken over the top and top with your favourite sauce.