Tandoori Chicken Flatbread with Cilantro Lime Crema
Servings
4
Servings
4
Ingredients
Taadoori chicken marinade
  • 1 cup plain Greek yogurt
  • 2 cloves garlicpeeled and grated or finely minced
  • 2tsp peeled and grated gingerroot
  • 1Tbsp +1 tsp avocado oildivided
  • 1Tbsp lemon juice
  • 1Tbsp garam masala
  • 1Tbsp ground Kashmiri chilior 3/4 tsp paprika and 1/4 chili powder
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp ground cinnamon
  • 1/2tsp sea salt
  • 1/4tsp ground black pepper
  • 1/4tsp ground turmeric
  • 1/4tsp ground fenugreek
  • 1/4tsp ground cardamom
  • 1lb boneless, skinless chicken thighs
Cilantro-lime crema
  • 3/4cup plain Greek yogurt
  • 1/2cup cilantro leavesnot stems
  • 1 clove garlicpeeled and grated, or finely minced
  • 1Tbsp unsweetened cashew milkor any unsweetened milk
  • 2tsp lime juice
  • 1/2tsp lime zest
  • 1/4tsp onion powder
  • 1/8tsp sea salt
Flatbreads
  • 3Tbsp tomato paste
  • 1tsp extra-virgin olive oil
  • 1/2tsp garlic powder
  • 1/2tsp onion powder
  • 1/2tsp Worcestershire sauce
  • 1/4tsp coconut sugar
  • 4 plain naan
  • 2cups finely shredded mozzarella cheese
  • 1/3cup finely diced red onion
  • 1/3cup finely sliced green bell pepper
  • 1/3cup thinly sliced mango
  • 1/4cup chopped cilantro
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For flatbreads, in small bowl, whisk together tomato paste, olive oil, garlic powder, onion powder, Worcestershire sauce, and coconut sugar. Set aside.
  6. 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.
  7. Remove flatbread from oven, top with cilantro-lime crema and chopped cilantro, and serve.