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Taadoori chicken flatbread
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Tandoori Chicken Flatbread with Cilantro Lime Crema

Servings 4

Ingredients

Taadoori chicken marinade

  • 1 cup plain Greek yogurt
  • 2 cloves garlic peeled and grated or finely minced
  • 2 tsp peeled and grated gingerroot
  • 1 Tbsp +1 tsp avocado oil divided
  • 1 Tbsp lemon juice
  • 1 Tbsp garam masala
  • 1 Tbsp ground Kashmiri chili or 3/4 tsp paprika and 1/4 chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground fenugreek
  • 1/4 tsp ground cardamom
  • 1 lb boneless, skinless chicken thighs

Cilantro-lime crema

  • 3/4 cup plain Greek yogurt
  • 1/2 cup cilantro leaves not stems
  • 1 clove garlic peeled and grated, or finely minced
  • 1 Tbsp unsweetened cashew milk or any unsweetened milk
  • 2 tsp lime juice
  • 1/2 tsp lime zest
  • 1/4 tsp onion powder
  • 1/8 tsp sea salt

Flatbreads

  • 3 Tbsp tomato paste
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp coconut sugar
  • 4 plain naan
  • 2 cups finely shredded mozzarella cheese
  • 1/3 cup finely diced red onion
  • 1/3 cup finely sliced green bell pepper
  • 1/3 cup thinly sliced mango
  • 1/4 cup chopped cilantro

Instructions

  • In medium glass bowl with lid, whisk together yogurt, garlic, gingerroot, 1 Tbsp avocado oil, lemon juice, garam masala, Kashmiri chili, coriander, cumin, cinnamon, sea salt, pepper, turmeric, fenugreek, and cardamom.
  • Pat chicken thighs dry with paper towel and, with sharp knife, carefully cut diagonal slits deep into chicken thigh. Submerge chicken thighs in yogurt marinade. Cover marinating chicken and refrigerate overnight or up to 48 hours.
  • Next day, lightly grease broiling tray with 1 tsp avocado oil. Place tray on parchment-lined drip tray for easier cleanup. Remove chicken thighs from marinade and place on broiling tray. Broil chicken at 400 F for 22 minutes, flipping chicken halfway through and until internal temperature of chicken in thickest part is 165 F. Remove from oven and let rest for 5 minutes. Cut chicken into bite-sized pieces and cover with parchment paper until flatbread assembly.
  • While chicken cooks, prepare cilantro-lime crema. To small food processor, add yogurt, cilantro, garlic, cashew milk, lime juice, lime zest, onion powder, and sea salt. Blend ingredients until creamy, pour in glass bowl with lid, and set aside.
  • For flatbreads, in small bowl, whisk together tomato paste, olive oil, garlic powder, onion powder, Worcestershire sauce, and coconut sugar. Set aside.
  • Preheat oven to 425 F. On parchment-lined baking tray, place naan. Spread tomato sauce evenly among naans. Divide equally and top each naan, in order, with mozzarella cheese, diced tandoori chicken, red onion, green pepper, and mango. Bake in preheated oven for 8 to 10 minutes.
  • Remove flatbread from oven, top with cilantro-lime crema and chopped cilantro, and serve.