Chicken tikka flatbreads are the perfect blend of bold flavour and easy prep. You get tender spiced chicken, grilled or pan-fried until lightly charred, layered on warm flatbreads with crunchy salad, zingy red onion, and a cooling minted yoghurt. It’s quick, satisfying, and packed with all the flavour of a proper chicken tikka, just without the fuss.
They’re ideal for weeknights when you want something fresh but filling, and they work brilliantly as a casual dinner, lunch, or even a Friday-night fakeaway.
If you’re into easy, bold-flavoured chicken dishes, you might also like my Sweet Chilli Chicken Noodle Salad – fresh, zesty, and just as satisfying.
🍴 Tools You’ll Need
Mixing Bowl – A bowl like this is perfect for marinating chicken and mixing sauces.
Non-Stick Frying Pan – A pan like this gives the chicken a nice sear without drying it out.
Tongs – A simple pair like these makes flipping the chicken easy and mess-free.
Mini Grater or Zester – Great for lemon zest or grating garlic – one like this does the job well.
🍷 Wine Pairing
For these spiced Chicken Tikka Flatbreads, a refreshing rosé or a light off-dry Riesling works beautifully. The slight sweetness balances the tikka spice, while the acidity cuts through the richness of the flatbreads and sauce. If you prefer red, try a chilled Gamay for something fruity and low-tannin.
Browse wine options on Amazon:
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Chicken Tikka Flatbreads
Ingredients
For the chicken:
- 2 chicken breasts sliced into strips
- 2 tbsp plain yoghurt
- 1 tbsp tikka curry paste
- ½ tsp ground cumin
- ½ tsp paprika
- 1 tsp lemon juice
- Salt and pepper to taste
For the flatbreads and toppings:
- 2 soft flatbreads or naan
- A handful of shredded lettuce or mixed salad leaves
- ½ red onion finely sliced
- Fresh coriander optional
For the minted yoghurt:
- 4 tbsp plain yoghurt
- A few fresh mint leaves finely chopped (or ¼ tsp dried mint)
- ½ tsp lemon juice
- Salt to taste
Instructions
- In a mixing bowl like this, stir together the yoghurt, tikka paste, cumin, paprika, lemon juice, salt and pepper. Add the chicken strips and toss to coat. Let it marinate for at least 15 minutes — longer if you’ve got the time.
- Meanwhile, mix the yoghurt, mint, lemon juice and a pinch of salt in a small bowl to make the minted yoghurt. A mini grater like this is handy if you want to add a little lemon zest too.
- Warm the flatbreads in a dry pan or briefly in the oven. Load them up with salad, cooked chicken, sliced red onion and a drizzle of minted yoghurt.
- Sprinkle with coriander if using, and serve straight away.
Top Tips for these Chicken Tikka Flatbreads
Marinate ahead – even 30 mins in the fridge makes a big difference to the flavour. Overnight? Even better.
Use chicken thighs if you want something a little juicier – just cook slightly longer.
No tikka paste? You can mix your own with garam masala, paprika, garlic, and a touch of chilli.
Flatbread swap: Use naan, wraps, or even pita if that’s what you’ve got to hand.