Tandoori Chicken Flatbread
Prep time 15mins
Cook time 20mins
Serves or Makes: 12

Recipe Card



  • 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
  • 1 tablespoon vegetable oil
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 1 (15 ounce) can Red Gold Tomato Sauce
  • 1 green bell pepper, seeded and thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 (15 ounce) can Red Gold Tomato Love Mild Diced Tomatoes + Green Chilies, drained
  • 1/4 cup cilantro, chopped
  • Store-bought flatbread

Yogurt Sauce


  • 1 cup plain yogurt
  • 1/2 cup mint, chopped
  • 1 jalapeño, seeded
  • 1 garlic clove
  • Kosher salt and freshly ground pepper, to taste
  • 1 tablespoon lemon juice, plus more to taste


  • Step 1

    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 2

    Add chicken breast to marinate, cover and refrigerate 30 minutes

  • Step 3

    Meanwhile, make the yogurt sauce by blending together yogurt, mint, jalapeño, 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 4

    Remove from 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 5

    Add the tomato sauce and stir well. Cover and cook for approx. 5-7 minutes.

  • Step 6

    Remove from heat and allow the chicken to cool.

  • Step 7

    Spread chicken mixture evenly over flatbreads. Top them off with sliced green peppers, red onions, and tomato love crushed tomatoes.

  • Step 8

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

  • Step 9

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