I’ve always liked recipes that taste great but are easy to make. This Chicken Tikka Flatbread is one of those recipes!
It’s great for a fast dinner during the week, a relaxed get-together with friends, or even as a snack at a party.
What I really like about this recipe is how simple it is to put together. And the yummy flavors of the chicken tikka go perfectly with the soft flatbread and toppings.
Recipe Overview
This Chicken Tikka Flatbread recipe mixes tasty, marinated chicken with soft flatbread.
It’s like a pizza with Indian flavors.
The chicken is soaked in yogurt and spices, which gives it a tandoori taste. The whole dish is finished with fresh toppings for extra color and flavor.
It’s a filling meal that’s also light.
You can have it as your main meal, a big appetizer, or cut it into small pieces for a party snack.
Ingredients for Chicken Tikka Flatbread
For the Chicken Tikka:
- 1 ½ pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup of plain yogurt (full-fat or low-fat)
- 2 tablespoons of lemon juice
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 tablespoon of garam masala
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
For the Flatbread & Toppings:
- 4 flatbreads (like naan, pita, or your favorite)
- ½ cup of shredded mozzarella cheese
- ¼ cup of chopped red onion
- ¼ cup of chopped fresh cilantro
- Optional: your favorite sauce, like a simple mint-yogurt sauce or spicy chutney.
A quick tip about the yogurt: full-fat makes the chicken taste richer, but low-fat is fine too. For the flatbread, you can buy it from the store or make it yourself if you want! The toppings are just ideas. You can add other veggies you like, such as bell peppers or tomatoes.
Step-by-Step Instructions
- Marinate the Chicken: In a big bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, cumin, chili powder, salt, and pepper. Stir it all up.
- Add the chicken pieces to the marinade. Stir them so they’re all covered.
- Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes. You can leave it longer, even overnight, for a stronger flavor. The longer it sits, the tastier it gets!
- Cook the Chicken: Turn your oven on to 400°F (200°C). You can also cook the chicken on a grill pan or in a skillet over medium-high heat.
- If you’re baking, spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked and a little brown. It’s done when the juices run clear if you poke a piece with a fork.
- If you’re grilling or pan-frying, cook the chicken for about 5-7 minutes on each side, until it’s fully cooked and a bit charred.
- Assemble the Flatbreads: While the chicken is cooking, get your flatbreads ready. If you want them warm, you can put them in the oven for a few minutes or heat them in a dry skillet.
- Once the chicken is cooked, divide it evenly among the flatbreads.
- Sprinkle each flatbread with mozzarella cheese.
- Add the chopped red onion and fresh cilantro.
- If you’re using a sauce, drizzle it on top.
- Serve right away and enjoy!
Variations & Tips
- Spice Level: Change the amount of chili powder to make it more or less spicy. If you like it mild, use less or skip it.
- Vegetarian Option: You can make this vegetarian by using paneer (Indian cheese) or firm tofu instead of chicken. Marinate it the same way as the chicken!
- Make-Ahead: You can marinate the chicken a day before and keep it in the fridge. You can also cook the chicken ahead of time and store it in the fridge for up to 3 days. Reheat it gently before putting the flatbreads together.
- Storage: Leftover cooked chicken can be kept in a sealed container in the fridge for up to 3 days.
- Reheating: For best texture, reheat in the oven.
- Serving Suggestion: Serve with raita (a cooling yogurt dip) or a simple salad for a full meal.
Key Details for Chicken Tikka Flatbread
- Prep time: 15 minutes (plus time for marinating)
- Cook time: 25 minutes
- Total time: 40 minutes (plus time for marinating)
- Servings: 4
- Equipment you will use: Large bowl, baking sheet (or grill pan/skillet), measuring spoons and cups.
FAQ
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are often juicier and tastier than breasts. Just change the cooking time as needed, because thighs might take a bit longer to cook.
What if I don’t have all the spices?
No problem! You can still make tasty chicken tikka with fewer spices. Garam masala is the most important, but if you don’t have it, you can use a mix of cumin, coriander, and a little cinnamon.
Can I use store-bought flatbread?
Yes! Naan or pita bread from the store works great. You can also use other flatbreads, like tortillas or even pizza crust.
How do I make a mint-yogurt sauce?
It’s very easy! Just mix plain yogurt, chopped fresh mint, a bit of lemon juice, and a little salt. You can also add some garlic or green chili for more flavor.
Can I freeze leftover cooked chicken?
Yes, you can freeze the cooked chicken tikka. Let it cool down, then put it in a sealed container or freezer bag for up to 2 months. Thaw it in the fridge overnight before you reheat it.
Is this recipe gluten-free?
The chicken tikka marinade doesn’t have gluten. To make the whole dish gluten-free, just use gluten-free flatbread. You can find many good ones in most stores.
Chicken Tikka Flatbread
Ingredients
- 1 ½ pounds of boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup of plain yogurt full-fat or low-fat
- 2 tablespoons of lemon juice
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 tablespoon of garam masala
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 4 flatbreads like naan, pita, or your favorite
- ½ cup of shredded mozzarella cheese
- ¼ cup of chopped red onion
- ¼ cup of chopped fresh cilantro
- Optional: your favorite sauce like a simple mint-yogurt sauce or spicy chutney.
Instructions
- Marinate the Chicken: In a big bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, cumin, chili powder, salt, and pepper. Stir it all up.
- Add the chicken pieces to the marinade. Stir them so they're all covered.
- Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes. You can leave it longer, even overnight, for a stronger flavor. The longer it sits, the tastier it gets!
- Cook the Chicken: Turn your oven on to 400°F (200°C). You can also cook the chicken on a grill pan or in a skillet over medium-high heat.
- If you're baking, spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked and a little brown. It's done when the juices run clear if you poke a piece with a fork.
- If you're grilling or pan-frying, cook the chicken for about 5-7 minutes on each side, until it's fully cooked and a bit charred.
- Assemble the Flatbreads: While the chicken is cooking, get your flatbreads ready. If you want them warm, you can put them in the oven for a few minutes or heat them in a dry skillet.
- Once the chicken is cooked, divide it evenly among the flatbreads.
- Sprinkle each flatbread with mozzarella cheese.
- Add the chopped red onion and fresh cilantro.
- If you're using a sauce, drizzle it on top.
- Serve right away and enjoy!