Tandoori Chicken Naan Flatbread

Tandoori Chicken Naan Flatbread
  • 1 cup plain yogurt
  • ¼ cup Pompeian Robust Extra Virgin Olive Oil
  • 1 ½ teaspoons cumin
  • 1 teaspoon coriander
  • 1 tablespoon gram masala
  • 2 teaspoons turmeric
  • 4 cloves garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 1 ½ pound boneless skinless chicken thighs
  • 4 naan breads
  • 1 red bell pepper, sliced
  • ½ small red onion
  • Cilantro for garnish
  1. Combine yogurt, Pompeian Robust Extra Virgin Olive Oil, cumin, coriander, gram masala, turmeric, 3 cloves chopped garlic, ginger, and salt in a large bowl. Whisk the until well combined. Place ricotta cheese in a fine mesh strainer and let sit for an hour.
  2. Cut the chicken thighs into 1-inch dice. Place the chicken in a large resealable plastic bag. Pour yogurt marinade over the chicken. Seal the bag and toss the chicken in the bag until evenly coated with marinade. Refrigerate for a minimum of 1 hour or overnight.
  3. Heat a large non-stick skillet over medium-high heat. Working in batches cook the chicken in the skillet until cooked through, about 8 minutes.
  4. Heat oven to 400°F. Place naan bread on a large baking sheet. Brush naan with Pompeian Robust Extra Virgin Olive Oil and gently rub with a clove of garlic. Top with strained ricotta, chicken, peppers, and red onion. Bake in the oven for 10-15 minutes, until the bread is toasted and toppings are hot.
  5.  Sprinkle with cilantro leaves and enjoy.

Author: The Noshery

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