Culture & Lifestyle / Tandoori Chicken Flatbread

Tandoori Chicken Flatbread

Culture & Lifestyle Aug 01, 2015

This recipe will jazz up your BBQ skills.

What better way to enjoy the sunshine and hot weather than with some delicious food hot off the BBQ. This dish is super simple to make and is one of my favorite appetizer recipes, not to mention a huge crowd pleaser.

Pooja's Tandoori Chicken Flatbread


For the Chicken:

1 lb boneless, skinless chicken thighs
½ cup yogurt
1 tablespoon lemon juice
2 teaspoons ginger and garlic paste 
2 teaspoons tandoori masala
Red chili powder, to taste
Salt, to taste

For the Onions:

1 red onion, thinly sliced
1 tablespoon olive oil
1 teaspoon butter

 For the Flatbread:

1 PC Blue Menu Flatbread or Naan
½ cup shredded mozzarella cheese
¼ cup coriander, finely chopped for garnishing
1 tablespoon plain yogurt for drizzling (optional)
1 teaspoon red chili flakes, or to taste


For the Chicken:

Cut the chicken into bite-size pieces, wash it well and dry. In a bowl, mix lemon juice, ginger and garlic paste, tandoori masala, red chili powder, salt and yogurt. Mix well and marinate in the refrigerator for at least a couple of hours but overnight for best results. Heat BBQ and lightly oil the grill. Place the chicken pieces on skewers and grill chicken for about 15 minutes (turning occasionally) or until the juices run clear. Take chicken off the grill and off the skewers and further slice them into small pieces.

For the Onions:

While the chicken is cooking, heat olive oil and butter in another pan. (Note: this can be done on the BBQ using a heat proof pan or on your kitchen stove.) Once oil and butter is heated, drop the sliced red onions into the pan and stir until they’re coated. Reduce heat to medium and cook the onions for about 15 minutes or until nicely caramelized.

Assembly of the Flatbread:

Lightly grease the flatbread or naan with olive oil. Sprinkle the mozzarella cheese on the flatbread and season with cracked pepper and red chili flakes. Place the chicken pieces and caramelized onions on the flatbread. Lightly grease the BBQ and place the flatbread on the middle of the BBQ. Once the cheese has melted and slightly browned and the bottom of the flatbread is crispy, remove from the grill and place on a serving plate. Sprinkle with coriander and drizzle the flatbread with plain yogurt. Serve and enjoy.
Photo Credit: Main image; second image by Pooja Rao



Pooja Rao

Pooja Rao


A self-taught home-cook with a passion for what cooking really stands for…Pooja believes that food really feeds the soul not just the stomach. Realtor by profession but a foodie at heart, Pooja’s love for food earned her a spot as one of the Top100 on MasterChef Canada.  Follow h...


Newsletter Sign Up

Subscribe to our FREE newsletter for all of the latest news, buzz, blogs and radio shows, delivered directly to your inbox!

openchest LogoSHOW AIRING
openchest Logo

Weekly Celebrity Talk Show Airing