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.
This post was sponsored by Flatout Flatbread, but the recipe, thoughts and opinions are entirely my own. Â Thanks for supporting the brands that support Kevin Is Cooking!
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 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 a recipe for BBQ chicken pizza, 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.
Tandoori Chicken Flatbread Pizza
Ingredients
- 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
- 1/2 cup red onion diced
- 1 can chickpeas drained and dried with paper towel
- 1 tsp vegetable oil
- 1/2 tsp curry powder
- cilantro chopped
Instructions
- 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 375°F. Remove from oven and sprinkle chickpeas and cilantro on top. Serve sliced and warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutrition
For the Tandoori Marinade:
Tandoori Chicken Marinade
Ingredients
- 1 lb chicken thighs boneless, skinless
- 2 tbsp chili paste separated
- 1 lemon juiced and separated
- 1/2 tsp salt
- 1 cup Greek yogurt
- 1 tbsp ginger paste
- 2 cloves garlic smashed
- 1 tbsp vegetable oil
- 1 tsp Garam Masala
- Few drops Chemical Free red food coloring
Instructions
- Make cuts on the flesh of the chicken and place in a bowl with 1 tablespoon of chili paste, 1/2 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Last night was the first time I tried Tandoori Chicken Flatbread oh my what a delicious taste and a party in my mouth… I looked for a recipe and came across what I needed – purchased a Tandoori paste and Sweet Mango Chutney and than I found your site – so now I’m confused can I use these ingredients and not being a celantro fan I’m not using it also looking forward to the curry chickpeas yummy…
The cilantro is completely optional. I eat to my taste, but it’s not a must have in the dish. The curry chickepeas are fantastic. Thanks Germaine for sharing this.
Thanks for the quickie, dude. I’m always looking for something I can whip up after work on a weekday, and this looks perfect for that. Plus, if it can be a bit out of the ordinary, like this is, then bonus!
Definitely and I even like it with some chopped pineapple on it too!
Oh my goodness, this flatbread looks and sounds beyond delicious! Chicken, chickpeas, and cheese? Count me on! You’re flatbreads king, Kevin!
Sorry for the late reply as I’ve been gone the last 2 weeks in India, but am back sifting emails, checking out everyones posts I missed and replying here. Thanks Ben, these are simply too easy and so tasty. Hope you give them a try.
Brilliant! I saw the photo everywhere, but didn’t click until now! When are you going to India? please do some travel posts 🙂 never think of have Indian food on wraps, never think of Indian as healthy fast food option , love it! Really!
We leave tomorrow! I will definitely be posting on them, most probably on FB and Instagram, but will try here on the blog as well when I can with WiFi availability.
These flatbreads are super easy and tasty Farida, I hope you give them a try. The tandoori and chutney are excellent on these. 🙂
Wow, tomorrow! Sure will follow to see the photos 🙂 Good luck and have a safe travel!
Thanks Farida, will do!
Tandoori chicken is so versatile and flatbread pizza is my favorite way of enjoying it. Made this with garlic naan, added some tomato sauce and lime juice with your recipe. So good! Thanks for sharing.
I agree! So glad you stopped by and let me know, thanks Rachel.
I do love a bit of Indian food every so often, especially when I feel like a real spice hit. Great to hear that you’re going to India! I wish I was a blogger when we travelled through there so I could read through what we did. A bunch of photos on a storage disc just doesn’t seem to do it justice. Will you be sharing some of your Indian experiences with us on your blog?
Love Indian food and as a kid it always seemed so exotic- and actually still does! 🙂
This will be our first time there, so looking forward to the new experiences, sites and smells. I will definitely be posting on them, most probably on FB and Instagram, but will try here as well when I can with WiFi availability. Cheers!
This looks delicious and I appreciate all of the buy it or make it yourself options – you can go completely from scratch or have it made in minutes. I’m throwing down the gauntlet though – I’d like a copycat version of that Major Grey’s Chutney, sounds soooo good!
Have a wonderful weekend!
I know not everyone can or wants to make it all and if I can assist in helping with shortcuts I will mention it. As for that gauntlet, I accept! Although it will have to be after our trip. I’m hoping to pick up many new recipes while I’m over there. 🙂
Hey Kevin! What a delicious twist on pizza! I’ve used these flatbreads before and really like them. The last time I used blue cheese and thinly sliced grilled tenderloin and onion. You must be counting the hours before your vacation – what a wonderful trip! 🙂
Aren’t they tasty? I love finding a new product out there thats good. Your tenderloin version sounds up my alley Dorothy. The fun thing with flatbreads is that the toppings are only limited by ones imagination. Take care and have a great weekend. #TripCountdown…
We love Indian food here so I need to check out that cookbook, and Tandoori chicken is my Dave’s go-to whenever we eat out at our favorite Indian restaurant and those chickpeas! yum! This reminds me of dinner fare we ate at one of my favorite Santa Monica restaurants (one of my favorite of all time, actually) last summer, Fork In The Road. I am definitely making this next week. And done in under 30? Thanks for another fun recipe, Kevin. 🙂
I always find Indian food very comforting and this is just so easy to put together. Like I mentioned, buy take out or make your own this is fun lunch or dinner. I also made a note of that restaurant you mentioned for when we are up in that neck of the woods, thanks Sally. Have a great one!
Tandoori pizza is one of my favorite things to make with leftover tandoori chicken and naan. I’ve never tried it with wraps like this, but it looks wonderful! I love the addition of toasted chickpeas for a little crunch too. Stunning photos, as always!
Thank you Faith, appreciate it. I hope you give this a try, to me the chutney adds that wonderful tangy touch and yes, those chickpeas are fantastic and easy to make.
Sounds delicious. I love curry and pizza, although a gluten free crust now. I just noticed someone else posted a cauliflower pizza crust, so that may be a good combo for now. I have used flatbreads in the past for a great thin crust pizza, so now I’m hungry too.
Hi Cathy. Flatout Flatbread does have a gluten free that’s made with brown rice and oat flours. I have not tried the cauliflower crust technique myself, let me know what you think! Thanks Again!
You are speaking my language with these pizzas, Kevin! It’s Friday…and that means pizza is on tap for the weekend around here. All of the awesome toppings on these bad boys is really making my mouth water…and it’s only 7:30am. Well done! #WolfpackPizzaShoppe
And really how easy are these, right? The best for me is the chutney in place of a sauce and you can mix and match so many toppings.
The flatbread is pretty outstanding! Have a great weekend and thanks Dave. #WolfpackPizzeria