Tandoori Chicken Flatbreads

by Barry Lewis

Prep time
10 mins
Bake time
25 mins


For the flatbreads (if making)

250g Greek yoghurt

250g self raising flour (you may need a little extra for rolling etc)

For the tandoori chicken

5 boneless chicken thighs

400g Greek yoghurt

2tbsp vegetable oil

1tsp cumin

1tsp turmeric

1tsp cayenne pepper

2tsp paprika

1tsp ground coriander

For the caramelised onions

1 red onion, sliced thinly

1tbsp butter

1tbsp brown sugar

1tbsp red wine vinegar

 To finish

Cucumber, thinly sliced

Freshly chopped coriander

1tbsp Greek yoghurt

Flatbreads (if not making your own)

From time to time we all make those recipes that come together and you try to replicate it, well with this chicken flatbread it was a sort of accident and I’ve replicated it here, but switched it up to using chicken thighs and a wet marinade rather than a dry spice mix rub. Using chicken thighs just makes it super chunky and the combination with the homemade flatbreads & caramelised onions worked a charm! Hope you give it a go!

Ok so lets get right in and make the chicken. Place the boneless chicken thighs in a bowl and add the yoghurt on top. Meanwhile in a frying pan add the oil and warm it with all the other spices, mixing them together, if it’s too thick and paste like add another little bit of oil and warm through, do not simmer the spices, just make them all smooth as one mix. Remove from the heat and allow to cool for a moment, add in with the yoghurt and chicken mixing well to combine – this is your marinade done and ready. Cover the bowl with cling film and place in the fridge, ideally for a good few hours or overnight if you can. If you are desperate though, give it at least 1 hour.

When ready to cook the chicken pre-heat your oven to 180fan/200c or equivalent. Place the chicken on a lined baking tray ensuring any excess marinade is shaken off, bake for 20 minutes. Then place under the grill to char the tops for a further 5 minutes, it should come out looking amazing!

For the caramelised onions, in a frying pan add a knob of butter and melt it over medium heat, add in the onions and cook for 5 minutes to initially soften them. Then add in the sugar and vinegar and keep cooking away for 10-15 minutes longer to simmer down. Do keep stirring it otherwise your pan could burn. Allow to cool to one side until you want to use it.

To make the flatbreads, in a bowl add the flour and then slowly drop in the yoghurt and mix it through, do this gradually as you don’t want a wet dough. Work it through until you have a dough style texture, if too dry add more yoghurt as this acts like a glue. Flour a chopping board well then roll out super thin into a flat bread shape, it will puff up as it cooks, so do get it as thin as you can. When ready to cook and happy with the shape, warm a frying pan with no oil and cook both sides of the flatbread until charred both sides. Keep your eye on it as it could catch quickly!

Build the flatbreads by adding some Greek yoghurt to one half, adding a chicken thigh, then the onions, more yoghurt, cucumber and coriander. An absolute taste fest in your mouth! Enjoy!