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A photo of chicken tikka flatbreads with a drizzle of minted yoghurt.

Chicken Tikka Flatbreads

Tender spiced chicken on soft flatbreads with salad, red onion, and minted yoghurt.
Servings 2
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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.
  • Heat a non-stick frying pan like this over medium-high heat. Add the chicken and cook for 8–10 minutes, turning with tongs like these until it’s golden, slightly charred, and cooked through.
  • 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.
Course: Lunch, Main Course
Cuisine: Indian
Keyword: chicken, Quick Meal, spice