I am getting pretty excited about an upcoming trip to India and to get me in the mood I’ve decided to make this Tandoori Chicken Flatbread Pizza. Usually I opt to pan fry refrigerated pizza dough until crispy, but this time I’m going to be using a flatbread that I can easily bake in the oven.
I love a good homemade flatbread melt and pizza. While I usually use a refrigerated pizza dough and pan fry it, I decided to switch it up the other day.
I know everyone’s time is valuable, so you could even pick up some take out Tandoori Chicken, chop it and whip this Tandoori Chicken Flatbread Pizza up in a few minutes when you get home after a hard day at work for the family. Sound good?
Now, if you want to make the tandoori chicken then I’m here to help!
First things first though, I need to make my marinade for the Tandoori chicken. My go to cookbook on Indian cuisine has been The Food of India – Authentic Recipes from the Spicy Subcontinent. A collection of different recipes from different chefs. I love the Tandoori marinade in this book as it adds those little extra touches that takes a good meal to up to an incredible one.
To keep that bright red color you often see in restaurant tandoori, I use a few drops of chemical free food coloring that’s made from natural vegetable colorants. Who needs those bad chemicals in your body, right? The chicken gets a quick 30 minute marinade in chili paste, lemon juice and some kosher salt. Then a thick yogurt based spicy offering that includes Garam Masala before grilling.
I recently posted on making your own Indian Garam Masala, but feel free to use store bought. While I love making my own spice blends, I am also a fan of the quickest and easiest method without sacrificing flavor, so feel free to use whatever brand you like if using store bought.
While the chicken is grilling I make pan roasted curry chickpeas to top with chopped cilantro. These take no time at all to make and are fantastic to top pizza, flatbreads, soups, salads, you name it.
To make things go faster I decided to go ahead and use Flatout Flatbread. Actually, all of my flatbread melt recipes can be used substituting the pizza dough with Flatout Flatbread. It gets baked first to ensure it stays crispy and the texture is great.
Inspired by seeing this BBQ Chicken pizza video I decided to do a fun twist on the pizza. These flatbreads are an open canvas to create on and that’s how this Tandoori Chicken Flatbread Pizza came to be.
With Dave being a Type 2 diabetic I preferred to swap out my standard white flour pizza crust or flatbread with Flatout’s Artisan Thin Pizza Crust. It’s a great taste and with 50% less carbs of a regular slice, it’s a win win and only 120 calories each!
After pre-baking the flatbread in the oven for 2 minutes this gets topped with a healthy schmear of Major Grey’s Chutney, but use whatever kind you like. It’s not a brand, but named after someone who initially came up with it I believe. You can find it everywhere in the condiments section of your market. Major Grey’s Chutney is made up of mango, raisins, vinegar, lime juice, onion, tamarind. A delicious blend of Indian influenced flavors and definitely my favorite chutney.
The tandoori chicken gets chopped and tops that along with cheese and diced red onions. A quick melt in the oven and then a sprinkling of the curry chickpeas and cilantro and dinner is served. Great for lunches, snacks and appetizers too.
This Tandoori Chicken Flatbread Pizza is just off the hook with flavor and it’s so easy to throw together for the family. If tandoori chicken isn’t your thing, just think of all the different ways you can use Flatout Flatbread! The toppings and flavors are endless. Don’t forget to check out their BBQ Chicken pizza video and visit Flatout Flatbread to see all of their other breads and flatbreads.
- 6 Flatout Flatbread Artisan Thin Pizza Crusts
- 1 lb grilled/roasted Tandoori chicken, chopped
- 9 oz Major Grey's Chutney
- 2 cups shredded Monterey Jack cheese
- ½ cup red onion, diced
- 1 can chickpeas, drained and dried with paper towel
- 1 tsp vegetable oil
- ½ tsp curry powder
- cilantro, chopped
- Preheat oven to 375°F.
- In a small bowl add the dried chickpeas, oil and curry powder. Mix to coat thoroughly. In a sauté pan toast the chickpeas for several minutes until crispy. Set aside and sprinkle with salt.
- Place the flat bread on a baking sheet and pre-bake for 2 minutes. Remove from oven then divide and spread chutney over each flatbread (about 2 tablespoons per). Top with divided shredded chicken, cheese and red onion. Bake for 5 minutes at 400°F. Remove from oven and sprinkle chickpeas and cilantro on top. Serve sliced and warm.
Disclosure: This post was sponsored by Flatout Flatbread, but the recipe, thoughts and opinions are entirely my own. Thanks for supporting the brands that support Keviniscooking!
For the Tandoori Marinade:
- 1 lb chicken thighs, boneless, skinless
- 2 tbsp chili paste, separated
- 1 lemon, juiced and separated
- ½ tsp kosher salt
- 1 cup Greek yogurt
- 1 tbsp ginger paste
- 2 garlic cloves, smashed
- 1 tbsp vegetable oil
- 1 tsp Garam Masala
- Few drops Chemical Free red food coloring
- Make cuts on the flesh of the chicken and place in a bowl with 1 tablespoon of chili paste, ½ lemon juiced and salt. Rub all over chicken and refrigerate for 30 minutes.
- Next add the remaining ingredients to the bowl of chicken and rub all over to mix and cover completely. Refrigerate for 3 hours.
- Grill chicken until cooked through and slightly charred. I grill at 350°F, 3 minutes first side, flip and 6 minutes, turn again then 1-2 minutes more depending on thickness of chicken. Allow to cool and shred. Use in recipe above or serve with slices of lemon.