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Tandoori Chicken Naan Flatbread is perfect for dinner or an appetizer. Flavorful, grilled, Indian spiced chicken, crisp sugar snap peas and carrot ribbons all piled onto yogurt topped naan flatbreads. It’s a bite you’ll never forget!
I’ve been debating for a couple weeks now about sharing the recipe for this Tandoori Chicken Naan Flatbread. Not because it doesn’t taste incredible, because I assure you it does, but because the ingredient list is lengthy.
If you visit my blog regularly you know that recipes using tons of ingredients aren’t my style. Personally, if I’m looking for a recipe and there’s a mile long list of ingredients I don’t bother with it.
However, in my defense, the majority of the ingredients listed in this recipe are spices. So if you have a well stocked spice cabinet, this shouldn’t be a big deal. If you don’t have a well stocked spice cabinet, I really encourage to load it up.
Having a large variety of spices can not only take your cooking to the next level, but they allow you to experiment with different ethnic flavors and try combinations that you might not normally think of. In the case of this Tandoori Chicken Naan Flatbread, we’re going with Indian flavors and let me tell you, there is some major flavor!
You can buy pre-made tandoori paste and sauce at the grocery store, but I decided against that since I already had the spices I needed to make my own blend. However, if the spices are the only thing stopping you from trying this, buy the paste.
Tandoori spice blends vary from recipe to recipe, but some of the common spices are garam masala, cumin, coriander, ginger, garlic and sometimes turmeric. The turmeric gives it a nice golden color. The chicken for this flatbread is marinated in the spice blend along with Greek yogurt and lemon juice.
If you’ve never marinated chicken in yogurt I highly recommend trying it. Not only does it help infuse the flavors into the chicken, but helps keep it moist and tender during grilling.
The sauce for this Chicken Tandoori Naan Flatbread is a curry Greek yogurt sauce. It’s a little tangy and savory goes perfectly with the chicken. To top off the flatbread there’s carrot ribbons and sugar snap peas seasoned with lemon juice, honey, salt and pepper. It adds a nice freshness and crunch to the flatbread.
Garnish the flatbread with cilantro, crumbled goat cheese and chopped cashews for the ultimate bite of Indian flavors!
More Flatbread/Pizza Recipes
Fig, Prosciutto and Goat Cheese Grilled Pizza
Grilled Cherry, Goat Cheese and Arugula Pizza
Grilled Zucchini, Ricotta and Pine Nut Pizza
Tandoori Chicken Naan Flatbread
Ingredients
Tandoori Chicken
- 1 pound organic boneless skinless chicken breasts
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon chopped cilantro
- 1 teaspoon honey
- 1/2 teaspoon curry powder
- 1/4 teaspoon garam masala
- Kosher salt to taste
Carrot and Sugar Snap Pea Topping
- 1 carrot, peeled into ribbons
- 1/2 cup sugar snap peas, thinly sliced lengthwise
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon honey
- Kosher salt and fresh ground black pepper to taste
Other Ingredients
- 2 naan flatbreads, grilled or baked until warm
- 2 tablespoons cashews chopped
- 2 ounces goat cheese crumbled
- Cilantro
Instructions
Tandoori Chicken:
- Combine all of the spices, yogurt and lemon juice in a bowl. Add in the chicken, coating it in the yogurt mixture. Cover and marinate for at least 2-3 hours, overnight is better.
- After the chicken has marinated, preheat your grill to medium-high heat then brush or spray the grill grates with oil. Remove the chicken from the yogurt mixture and grill for approximately 5-6 minutes per side depending on the thickness. When the internal temperature reaches 165° F. remove from the grill and let it rest for 5 minutes before slicing.
Carrot and Sugar Snap Pea Topping:
- In a medium sized bowl whisk together the lemon juice, oil, honey, salt and pepper. Add in the carrot ribbons and sugar snap peas tossing to coat. Let them marinate while the chicken is grilling.
Yogurt Sauce:
- Whisk together all of the ingredients for the yogurt sauce in a small bowl and set aside until the chicken is ready.
Assembling:
- Top each grilled naan flatbread with equal amounts of the yogurt sauce, spreading it into an even layer.
- Top with slices of the grilled tandoori chicken, carrot ribbons and sugar snap peas. Garnish with the chopped cashews, crumbled goat cheese, cilantro and dollop any extra yogurt sauce on top. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I actually have all of these spices on hand now! I love carrots and sugar snap peas and am excited to try on a flatbread :)
I actually have all of these spices on hand! Can’t wait to try; I LOVE carrots and sugar snap peas and am excited to try on a flatbread :)